Chocolate Peppermint Bark Cookies

Ingredients

• 2 cups all purpose flour 
• 3 ounces candy canes hard finely chopped
• 1 large egg yolk 
• 0.3 teaspoon salt 
• 6 ounces bittersweet chocolate chopped
• 1 cup sugar 
• 1 cup butter unsalted room temperature (2 sticks)
• 1 teaspoon vanilla extract 
• 2 ounces chocolate white (such as Lindt or Perugina)

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• knife
• whisk
• baking pan
• hand mixer
• offset spatula

Directions

1. Preheat oven to 350°F. Spray 13 x 9 x 2-inchmetal baking pan with nonstick spray. Linebottom of pan with long strip of 9-inch-wideparchment paper, leaving overhang on bothshort sides of pan.
2. Whisk flour and salt inmedium bowl. Using electric mixer, beatbutter in large bowl until creamy, about 2minutes. Gradually beat in sugar. Continuebeating until mixture is light and fluffy,stopping occasionally to scrape down sidesof bowl, about 3 minutes. Beat in vanilla,then egg yolk. Gradually add flour mixture,beating on low speed just to blend.
3. Drop dough by tablespoonfuls intoprepared baking pan, spacing evenly. Usingmoistened fingertips, press dough to formeven layer over bottom of pan. Pierce doughall over with fork.
4. Bake cookie base until light goldenbrown and slightly puffed and edges beginto come away from sides of pan, about 30minutes.
5. Place pan on rack; immediatelysprinkle bittersweet chocolate over.
6. Letstand until chocolate softens, about 3minutes. Using small offset spatula, spreadbittersweet chocolate over top of cookiein thin even layer. Immediately sprinklechopped peppermint candies over.
7. Stir white chocolate in medium metalbowl set over saucepan of simmering wateruntil melted and smooth.
8. Remove from overwater. Using fork, drizzle white chocolate allover cookies. Chill until white chocolate isset, about 30 minutes.
9. Using paper overhang as aid, lift cookiefrom pan and transfer to work surface.Using large knife, cut cookie into irregularpieces. DO AHEAD: Can be made 1 weekahead. Store in refrigerator in airtightcontainers between layers of waxed paperor parchment paper.
10. For a variation on this cookie,sprinkle the melted dark chocolate withchopped peanut brittle or peanut buttercups instead of the peppermint candies.
11. Bon Appétit