This cookie is a handmade homage to the Girl Scouts’ classic combination of dark chocolate and mint. A bright, festive decoration of crushed candy canes adds color and crunch. If store-bought dark chocolate cookies are available, you can use them instead of making your own. And if you temper the coating chocolate instead of simply melting it, your chocolate shell will have a bit more snap and durability.
Heat oven to 350 degrees. Using your hands, break off pieces of dough the size of walnuts (about 2 teaspoons) and roll into balls. Place 3 inches apart on baking sheets lined with parchment paper or nonstick liners. Use the bottom of a glass to flatten each ball into a round, 1/8-inch thick. (Dust the bottom of the glass with cocoa if it sticks to the dough.)
03Bake about 15 minutes, until cookies are flattened, firm and beginning to crisp. Remove from cookie sheets and let cool on wire racks.
04To make the coating:: Place half the candy canes in a thick, sealed plastic bag and use a heavy skillet or rolling pin to pulverize them into a mix of pink candy-cane dust and striped red-and-white bits. Transfer to a bowl and repeat with remaining candy canes. Set aside in a cool place.
05To coat the cookies, melt chocolate in a metal bowl set over barely simmering water. When smooth, stir in 1/4 teaspoon of each extract and the coconut oil. Taste and add more peppermint extract if needed. Keep chocolate warm and fluid, over hot water. (Or temper chocolate, adding the extracts after tempering.)
06To coat the cookies:: Working 1 cookie at a time, use a spatula or shallow slotted spoon to submerge the cookie in chocolate, gently pressing it down to the bottom of the bowl. Slowly lift it out, letting chocolate drip evenly off the sides to make a smooth, thin coating on top. Gently shake off excess chocolate and place cookies on a rack to cool. After about 15 minutes, start checking to see if the chocolate has set. Touch the center with a finger; when chocolate is firm, almost cool, and only a faint mark remains, sprinkle tops evenly with candy cane dust and bits. (If you do it too soon, the candy cane bits will begin to melt.)
07Store in the refrigerator in airtight containers, in layers separated by parchment paper.