Instructions

1. In a small bowl, whisk together the flour, cocoa and baking soda. Set aside.
2. Using an electric mixer, beat the butter on medium until it is soft and creamy, about 2-3 minutes. Add the brown and white sugar, then beat until pale and fluffy, roughly another 2-3 minutes. Add the salt and vanilla extract, then beat for 1 minute more.
3. Add the flour mixture carefully (start slowly with the mixer or you’ll end up with flour everywhere). Mix just until the flour disappears into the dough — it will look crumbly but should hold together when pressed.
4. Turn the dough out onto a work surface, and divide into two batches. Shape each into a 9-inch log (here are a bunch of great tips), then double-wrap the logs in plastic and refrigerate for at least 3 hours (or up to 3 days; it can be frozen for up to 2 months).
5. Preheat the oven to 325F. Line two baking sheets with parchment paper.
6. Remove the logs from the fridge and let sit for 10 minutes before slicing. Using a sharp knife, slice the logs into cookies that are 1/2-inch thick. Arrange the cookies on the baking sheets, leaving 1 inch between them. Refrigerate for 20 minutes.
7. Bake the cookies for 12 minutes, rotating the baking sheet halfway (they won’t be firm but that’s how they should be). Let the cookies cool down for 10 minutes before carefully transferring them to a wire rack to cool completely.
8. Once the cookies have cooled, melt the white chocolate in 20-second intervals in the microwave, stirring between intervals. (Alternately, you could use a double-boiler.) Once the chocolate has melted, use a fork to drizzle it over the cookies, creating a zigzag pattern.
9. Sprinkle the crushed candy canes over the cookies, pressing them slightly so that they adhere to the melted chocolate. Let the cookies cool completely before serving.