1 1/4 c. all-purpose flour 1/2 c. unsweetened cocoa powder, sifted 1/2 tsp. baking soda 1/2 tsp. salt 1/2 c. (1 stick) unsalted butter, softened 1/3 c. light brown sugar, firmly packed 1/3 c. granulated sugar 1 large egg 1 tsp. pure vanilla extract 8 oz. candy canes or hard peppermint candies, finely crushed 4 oz. bittersweet chocolate, chopped into chip-size bits*
*For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids.
What to do:
1. Preheat oven to 350°F. Line a baking sheet with a silicon baking mat or lightly butter sheet. 2. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine. 3. 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. 4. Shape dough into 1 in. balls. Place 3 in. apart on baking sheet and flatten slightly. Bake 10 to 12 min. 5. 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.
