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

1. 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.

2. Add the flour mixture to the butter mixture in two or three batches, beating until just combine after each addition.

3. 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.

4. 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.

5. 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.

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