• In a standing mixer bowl with the paddle attachment, add the 1/2 cup of room temperature unsalted butter with 1 cup of granulated sugar and 1 cup of brown sugar. Mix until combined. Once combined, beat on high speed for
• Add the 1 cup of cocoa powder and mix until combined again.
• Fold in 4 eggs and 2 teaspoons of vanilla.
• In a separate bowl combine 2 cups all-purpose flour, 1 tsp of baking soda, 1 tsp of baking powder and 1/2 tsp of fine sea salt.
• Turn the mixer on low and slowly pour in the dry ingredients.
• As soon as a dough forms, turn the mixer off and scoop the dough onto a large sheet of plastic wrap. Wrap the dough up and place in the fridge for 1-3 hours to chill.
• When ready to bake, preheat your oven to 350 degrees.
• Prepare light metal colored cookie sheets with parchment paper.
• Scoop the dough with a large cookie scoop onto the prepared cookie sheets.
• Roll all the cookie dough balls in the 1 cup of powdered sugar.
• Bake in the preheated oven for 10-12 minutes until the cookies are set and a little dull on top.
• Remove and allow the cookies to rest on the pans for 5-10 minutes before removing and allowing to fully cool.

Candy Cane Frosting

• In the bowl of a standing mixer combined 1 cup of room temperature unsalted butter and 3 cups of powdered sugar. Mix until combined.
• Add 1 tablespoon of heavy cream and 1/2 tsp of peppermint extract. Mix until combined.
• Once combined, turn the mixer on high and whip for 1-2 minutes.
• Gently fold in the crushed candy canes.

Assemble

• Once the cookies are cooled, add a scoop of frosting on top and spread with an off-set spatula.