7/8cup(175 g) brown sugar((3/4 cup plus 2 tablespoons))
3Tbsp(20 g) cocoa powder
1/2cup(110 g) butter, melted
3.5ozdark chocolate chips or block(see notes)
3dropspeppermint oil(or 1 tsp peppermint extract)
3.5white chocolate chips or block, melted
crushed candy cane
In a medium bowl combine flour, coconut powder, baking powder and salt. Mix well to blend and set aside.
In a large mixing bowl whisk together sugar and butter for 30 seconds, until combined. Add the egg and the peppermint oil (or extract) and whisk again until smooth.
Gradually add the dry ingredients. Mix gently with a wooden spoon, until absorbed.
Mix also the dark chocolate chips (or chocolate block, cut in small pieces with a knife) into the dough.
Optionally refrigerate the dough for 30 minutes to 2 hours.
Preheat the oven to 350 degrees F / 180 degrees C.
Line two large baking tins with parchment paper. Roll walnut size balls out of the dough and arrange them on the sheet, keeping at least 2 inch distance between them.
Bake the cookies for about 12 minutes, until the tops are still a bit soft but the bottoms are well set. Let them cool on a wire rack or on top of the baking tins.
Dip just the top half of each cookie into the melted chocolate. Sprinkle crushed candy cane on top.
Using chocolate blocks broken into pieces instead of chocolate chips would give the cookies even stronger cocoa flavor. The reason is that when cutting the chocolate into chunks it also creates tiny shaves which incorporate into the dough. Refrigerating the dough is an optional step, however it is recommended if you prefer your cookies not to spread too much. If you like them flat, don't refrigerate them.