2 cups all purpose flour
1/4 tsp kosher salt
1 cup (2 sticks) unsalted butter,
1 cup granulated sugar
1 tsp vanilla extract
1 large egg yolk
6 ounces dark chocolate chips
6 crumbled candy canes
1/4 cup white chocolate
1. Line a cookie tray with wax paper and preheat oven to 325°F (convection).
2. Whisk flour and salt in medium bowl.
3. Beat butter in medium bow until smooth and then gradually beat in sugar. Continue beating until mixture is light and fluffy. Next, beat in vanilla, then egg yolk.
4. Gradually add the flour and salt mixture, just until blended.
5. Drop dough by spoonfuls into the cookie tray and space them as evenly as possible. Use water to wet the tips of your fingers and press dough to form even layer over bottom of pan. Pierce dough all over with fork.
6. Bake the sugar cookie base until light golden brown – this took about 18 minutes, but will vary based on your oven.
7. Once finished, take the tray out and immediately sprinkle the chocolate chips on top. Once you see that the chocolate is starting to melt, spread it into an even layer using a spatula. Then, sprinkle the chopped candy canes over the top.
8. Melt the white chocolate in a double boiler, or over boiling water until smooth. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
9. Once the cookie is cooled, you can easily take it off the wax paper and break it up into as big or small pieces as you want!