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Ingredients One per line	1 cup plus 2 tablespoons all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 packed cup light brown sugar 1/2 cup sugar 1 large egg, at room temperature 1/2 teaspoon pure vanilla extract 1 heaped cup (6 ounces) 60 percent cacao bittersweet chocolate chips (recommended: Ghirardelli) filling ingredients: 4 ounces cream cheese, at room temperature 2 1/2 cups powdered sugar 1/2 teaspoon pure vanilla extract 1-2 regular sized candy canes, crushed Assorted food coloring, optional Water, as needed
Directions One per line	Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats, set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Filling: Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Add crushed candy canes. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable. Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.
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