Candy Cane–Chocolate Cookies

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

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.

Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.

Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.

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.

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.