Ingredients

• 12 oz dark chocolate (70%), chopped, divided
• 4 tbsp salted butter
• 1/2 cup all-purpose flour
• 2 pinches baking powder
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 8 oz milk chocolate, melted
• crushed candy cane

Instructions

1. Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
2. Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
3. Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
4. Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
5. Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.