Scale

1 ¼ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

½ cup brown sugar

⅓ cup granulated sugar

1 egg

1 tsp vanilla extract

½ tsp peppermint extract

½ cup melted semi-sweet chocolate

¾ cup chocolate chips or chunks

⅓ cup crushed candy canes (plus more for topping)

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1. Whisk together flour, cocoa powder, baking soda, and salt.

2. Cream butter, brown sugar, and granulated sugar until smooth.

3. Add egg, vanilla, and peppermint extract. Beat until combined.

4. Mix in melted chocolate until glossy.

5. Gradually add dry mixture to wet ingredients. Stir until just combined.

6. Fold in chocolate chips and crushed candy canes.

7. Chill dough for 30 minutes.

8. Preheat oven to 350°F (175°C). Line trays with parchment.

9. Scoop dough onto trays and bake 9–11 minutes.

10. Let cool on tray 5 mins, then transfer to a rack.

11. Sprinkle extra candy cane while still warm.

Store cookies in an airtight container for up to 5 days.

Freeze dough balls for up to 3 months.

Substitute white chocolate chips or peppermint bark for variation.