Chocolate-Mint Thins With Candy Cane Crunch

• 1 cup plus 2 tablespoons/230 grams granulated sugar
• 12 tablespoons/170 grams/1 1/2 sticks unsalted butter, softened at room temperature
• 1/2 teaspoon/3 grams kosher salt
• 1 egg
• 1 teaspoon peppermint extract
• 1 1/2 cups/187 grams all-purpose flour
• 3/4 cup/63 grams unsweetened cocoa, preferably Dutch-process
• 8 to 12 candy canes
• About 16 ounces/500 grams semisweet or bittersweet chocolate
• 1/4 to 1/2 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 2 tablespoons coconut oil

1. In the bowl of a mixer, cream sugar and butter together until very fluffy, at least 3 minutes.
2. Add salt, egg, peppermint extract and 1 tablespoon water, and mix until smooth.
3. Mix or sift flour and cocoa together, then add to bowl and mix until combined.
4. The dough will be very stiff (it can be made 1 or 2 days ahead and kept refrigerated).
5. Heat oven to 350 degrees.
6. Using your hands, break off pieces of dough the size of walnuts (about 2 teaspoons) and roll into balls.
7. Place 3 inches apart on baking sheets lined with parchment paper or nonstick liners.
8. Use the bottom of a glass to flatten each ball into a round, 1/8-inch thick.
9. (Dust the bottom of the glass with cocoa if it sticks to the dough.)
10. Bake about 15 minutes, until cookies are flattened, firm and beginning to crisp.
11. Remove from cookie sheets and let cool on wire racks.

sugar, butter, kosher salt, egg, peppermint, flour, unsweetened cocoa, canes, bittersweet chocolate, peppermint, vanilla, coconut oil

Taken from cooking.nytimes.com/recipes/1017031 (may not work)