- 1 1/4 c. all-purpose unbleached flour
- 1/2 c. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 3/4 c. (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 c. sugar
- 1 egg
- sea salt
- 10 oz. white chocolate
- 1/4 c. crushed peppermint, plus more for garnish
- 2 tbsp. salted butter, room temperature
- 2/3 c. heavy cream
- Make cookies. Preheat oven to 375°. Line baking sheets with Silpat or parchment paper.
- Whisk together flour, cocoa powder, baking soda, and baking powder. Set aside.
- Cream together butter and sugar until light and fluffy. Mix in egg.
- Slowly mix in flour mixture until evenly incorporated.
- Roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass, about 2 1/4-inches in diameter, using flour on the bottom of the cup to prevent from sticking. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie. Minor spreading will occur.
- Bake for 7 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.
- Allow to cool completely.
- Make ganache. Add white chocolate chips, peppermints, and butter to a heat proof bowl. Heat cream in a saucepan over medium-high heat until simmering.
- Pour over chocolate chip mixture and whisk until combined. Allow to cool and thicken, about 1 hour. Stir occasionally.
- Spread ganache over half of the cookies. Sprinkle with additional peppermints. Top with cookie. Store in an airtight container. Cookies are best after resting overnight. The ganache softens them up nicely.
• White chocolate can be finicky. If it doesn’t melt completely, add mixture back into the saucepan and continue to heat.
• Small candy cane crush the easiest. Use the flat side of a meat mallet to crush.
• To speed up the ganache cooling process, set over a bowl of ice water.