Ingredients
3/4 cup butter, softened1 cup sugar1 large egg, room temperature1-3/4 cups all-purpose flour1/2 cup baking cocoa1/4 teaspoon salt1/4 teaspoon baking soda3 ounces semisweet chocolate, chopped2 teaspoons canola oil, divided3 ounces white baking chocolate, chopped1/4 cup crushed candy canes (about 10 miniature)
Preparation
Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture.
Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake until set (do not overbake), 6-8 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
In a microwave, melt semisweet chocolate with 1 teaspoon oil; stir until smooth. Dip half of each cookie into chocolate mixture. Melt white chocolate with remaining oil; drizzle over cookies. Sprinkle tops with crushed candy canes; let stand until set.
