Dark Chocolate Candy Cane Cookies

Loooove these.  Have made these a few times now, 10+ all the way. Ghirardelli white chocolate melts for the coating (in double boiler) are perfect and easy!  Set out your eggs now to get them at room temp and get ready for addictive, delicious cookies :)

Link to my YouTube video of preparation: https://youtu.be/ftdWRiqt-J0

Link to original recipe: https://livforcake.com/dark-chocolate-candy-cane-cookies/

Ingredients:

2 c. all-purpose flour
1/4 c. sifted Dutch-processed cocoa powder
1/4 c. sifted black cocoa powder
1 tsp. baking soda
1/2 tsp. sea salt
1 c. unsalted butter, softened
1/2 c. sugar
1 c. light brown sugar, packed
2 large eggs room temperature
1 tsp. peppermint extract
1 bag Ghirardelli white candy melts
crushed candy canes (I think I used 3 regular sized ones)

Directions:

1. Whisk together flour, Dutch cocoa, black cocoa, baking soda, and salt in a medium bowl. Set aside.

2. In the bowl of a stand mixer, beat together butter, sugar, and brown sugar for 2-3 min, or until light and fluffy.

3. Add egg and peppermint extract, beat on lower speed until well combined.

4. Mix in the reserved flour mixture until just combined.  Cover bowl and refrigerate for at least 1 hour (up to overnight).

5. Heat oven to 350°F.  Line baking sheets with parchment.

6. Use a cookie scoop (or drop by Tablespoonfuls) to drop dough balls onto prepared sheets, at least 2" apart.  Bake for around 10 min, or until middles are set. 

7. Let cookies cool on sheets for 5 min before transferring to wire rack to cool completely.

8. Line a baking sheet or countertop with parchment. Heat double boiler (water gently simmering) and add candy melts.  Stir until melted, then dip cookies halfway in, let excess drip off, then sprinkle crushed candy canes atop dipped area.  Let rest until set and enjoy!