Ingredients

• 2 ¼ cups Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
• ¼ cup Cocoa Powder
• ½ tsp Kosher Salt
• ¼ tsp Baking Soda
• 1 cup Butter or Non-Dairy Alternative, room temperature
• ¾ cup Granulated Sugar
• ¼ cup Brown Sugar
• 1 tsp Vanilla Extract
• ½ tsp Peppermint Extract
• 12 oz Dark Chocolate Chips, melted
• 1 cup crushed Peppermint Candy Canes

Instructions

1. In a medium bowl, combine flour, cocoa powder, salt and baking soda; set aside. Combine butter, sugars, vanilla and peppermint and mix until well combined and just fluffy, about 7 minutes. Add dry ingredients to butter mixture and mix until evenly combined, about 2 minutes.
2. Turn dough out onto an 11 x 17-inch piece of parchment or waxed paper. Shape into a solid 17-inch log, about 1 ½ inches in diameter and in any shape you choose. Wrap in parchment or waxed paper and chill at least 2 hours or up to 2 days.
3. To bake, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Slice the cookies ¼-inch thick. Space on the prepared baking sheet, about 2 inches apart. Bake until the centers are set and the edges are just beginning to color, 8–12 minutes. Let cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely before decorating. Once cookies are cool, dip in slightly warm melted chocolate and sprinkle with crushed candy canes.