For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70 percent cocoa solids.
- 1 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 8 ounces candy canes or hard peppermint candies
- 4 ounces bittersweet chocolate
Preheat oven to 350 degrees. Line a baking sheet with a silicon baking mat or lightly butter sheet. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.
Combine butter and sugars in a medium bowl, cream together until light and fluffy. Scrape down the sides of bowl, add egg and vanilla; beat to combine.
With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated.
Shape dough into 1-in. balls. Place 3 in. apart on baking sheet and flatten slightly. Bake 10 to 12 min.
Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 5 min. on sheet. Transfer to a wire cooling rack to cool completely.