Instructions

• Preheat the oven to 350°F (180°C). Line 3 large baking sheets with parchment paper or silicone baking mats.
• In a large bowl, whisk together the dry ingredients: 2½ cups (300 g) all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
• In the bowl of a stand mixer, beat 1 cup (230 g) unsalted butter (room temperature), 1 cup granulated sugar, and 1 cup light brown sugar on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl with a spatula.
• Add the 2 large eggs (room temperature), 1 teaspoon pure vanilla extract, and ½ teaspoon peppermint extract (optional). Mix until combined.
• Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Do not overmix.
• Fold 1 cup semi-sweet chocolate chips into the dough by hand with a spatula until evenly distributed.
• Using a medium cookie scoop (about 1½ tablespoons / ~30 g per cookie), portion the dough into balls. Roll lightly if needed and place them on the prepared baking sheets, leaving space between cookies for spreading.
• Bake for 11–13 minutes, until the cookies have puffed and have slightly cracked tops. Avoid overbaking.
• Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Place 1½ cups white chocolate or vanilla melting wafers in a small microwave-safe bowl (or use a double boiler). Melt until smooth: microwave in 20–30 second intervals, stirring between intervals, or melt gently over simmering water.
• Dip half of each cooled cookie into the melted white chocolate, gently shake off excess, and return to a wire rack or a parchment-lined baking sheet. Immediately sprinkle each dipped cookie with ¼ cup crushed candy cane. Allow the coating to set completely before serving or storing.