Ingredients

1 cup + 1 tablespoon all purpose flour (127.5 g)

5 tablespoons cocoa powder (31.5 g)

1/2 teaspoon salt

1/2 cup unsalted butter (1 stick or 113.5 g), at room temperature

1/2 cup sugar (100 g)

1 teaspoon vanilla extract

1 large egg white (use one whole egg if doubling the recipe)

1/2 cup semi-sweet chocolate chips

1/2 teaspoon vegetable oil

Crushed peppermint candy canes, as needed

Instructions

Step 1: In a bowl, whisk together the flour, cocoa powder, and salt. Set this dry mixture aside.

Step 2: In a medium bowl, beat the butter, sugar, and vanilla extract with an electric mixer until smooth and creamy, about 1 to 2 minutes. Add the egg white and beat for another 30 seconds.

Step 3: Add the dry ingredients to the wet mixture and blend at low speed for 30 seconds. The dough should become slightly firm but not overly stiff.

Step 4: Place the dough between two sheets of parchment paper and roll it out until just under ¼ inch thick. Transfer the dough, still between the parchment, onto a large baking sheet and refrigerate for at least 4 hours or overnight until firm.

Step 5: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Step 6: Remove the dough from the fridge and cut into 2-inch squares or use cookie cutters for fun shapes. Space the cookies about 1 inch apart on the baking sheet. If the dough softens, chill it briefly before baking. Gather scraps, re-roll, chill, and cut more cookies.

Step 7: Bake for 15–20 minutes, rotating the pan halfway through. Cookies are done when slightly firm in the center. Cool completely on a wire rack.

Step 8: Melt the chocolate chips with vegetable oil in the microwave, stirring until smooth.

Step 9: Spread melted chocolate over half of each cookie, then sprinkle with crushed peppermint candy canes while the chocolate is still warm.

Step 10: Let the cookies sit at room temperature for a few hours until the chocolate sets. For faster setting, place them in the refrigerator.

Tips & Variations

Use a whole egg instead of just the egg white if you double the recipe for richer texture.

Substitute the peppermint candy with crushed nuts or sprinkles for different flavors and textures.

Ensure the dough is well chilled before baking to prevent spreading and maintain shape.

For a more intense chocolate flavor, add a teaspoon of espresso powder to the dry ingredients.

Storage

Store cookies in an airtight container at room temperature for up to 1 week. To keep the chocolate topping intact, layer cookies with parchment paper between them. You can also freeze baked cookies for up to 3 months; thaw at room temperature before serving. Reheat gently if desired, but avoid the microwave to prevent melting the chocolate unevenly.

FAQs

Can I use regular sugar instead of granulated sugar?

Yes, granulated sugar is typically used, but you can substitute with caster sugar for a finer texture without affecting the recipe much.