Ingredients
1cupall-purpose flour,spoon & leveled
¼cupunsweetened cocoa powder
1tspbaking powder
¼tspsalt
8ozsemi-sweet chocolate,chopped
2large eggs
1tsppure vanilla extract
5tbspunsalted butter,softened to room temperature
¾cupbrown sugar,packed light
¼cupgranulated sugar
1cupmini chocolate chips
¾cupunsalted butter,softened to room temperature
3cupsconfectioners’ sugar,sifted
2tsppure vanilla extract
2tbspheavy cream
½cupcandy cane dust,sifted
candy canes,optional
Preparation
Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30-second increments until fully melted and smooth. Set aside.
In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer, beat the butter until smooth and creamy for about 1 minute.
Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.
Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined.
Add the dry ingredients on slow speed. Fold in the mini chocolate chips. Do not overmix at any point in this process.
Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tablespoon of dough and roll into a slightly flattened ball.
Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
As the cookies cool, make the buttercream: Beat the butter for 1 minute with the paddle attachment on medium speed.
Add 2 and ½ cups of sifted powdered sugar and slowly mix on low speed. Increase mixer speed to medium and add vanilla extract, salt, and 1 Tablespoon of cream.
Beat for about 1 minute. Manually stir in candy cane dust.
Frost the bottom end of a cooled cookie and top with another to make a sandwich. Store in an airtight container in the refrigerator for up to 5 days.
