• 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)

• 3/4 cup sugar

• 1 large egg

• 1/4 tsp natural peppermint extract

• 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)

• 1/3 cup cocoa powder

• 1/4 tsp salt

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1 candy cane (finely crushed)

• 1/3 cup dark, bittersweet or semisweet chocolate chips

Instructions

• Preheat oven to 350 degrees F (176 C).

• In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.

• Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.

• Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.

• Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).

• Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.

• Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.