For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70 percent cocoa solids.

Candy Cane Cookies

For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70 percent cocoa solids.

Ingredients

  • 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

Directions

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.