Categories: Desserts
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 sticks salted butter, at room temp
- 2 tsp pure vanilla extract
- 2 large eggs
- 8 oz. semisweet chocolate, chopped
- 1 1/2 cups coarsely crushed candy canes
Directions
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Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl, beat the granulated sugar, brown sugar, and butter with a mixer until fluffy, abut 1 minute. Beat in the vanilla. Beat in the eggs, one at a time, scraping down the bowl after each addition.
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Add the flour mixture to the butter mixture in two or three batches, beating until just combine after each addition.
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Lay out a sheet of plastic wrap. Shape the dough into a log on the plastic. Wrap the dough in the plastic, then press a ruler against the four sides to make a square log. Chill until firm, at least 3 hours in fridge or 1 1/2 hours in freezer.
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eheat the oven to 350. Line 2 baking sheets with parchment paper. Slice the dough log into 1/4-inch thick squares and place 1 inch apart on the baking sheets. Bake, switching pans halfway through, until the edges of the cookies are set, 8 to 9 minutes. Transfer to racks and let cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.
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Melt the chopped chocolate in the microwave in 20-second intervals, stirring until smooth. Spread the crushed candy in a shallow bowl. Dip the cookies partway in the chocolate and sprinkle with the candy. Place on clean parchment-lined baking sheets and let set at least 30 minutes at room temp or 5 minutes in the fridge.