• Line two large baking sheets with parchment paper and preheat oven to 350℉.
• In the microwave safe medium bowl, microwave 1 cup of dairy-free dark chocolate chips for 30 second increments until melted. Set aside and let cool.
• In the other medium bowl, whisk together flour, cocoa powder, baking powder, and baking soda until evenly combined. Set aside.
• In the large bowl, combine white sugar, softened vegan butter, vanilla extract and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
• Once cooled, add the melted dark chocolate to the wet ingredients and mix until combined.
• Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
• Measure 1/4 cup of granulated sugar and set aside in small bowl.
• Using a #50 cookie scoop, scoop 2 tbsp of dough and roll in rolling sugar. Place on lined cookie sheet and repeat with remaining dough, placing the balls of dough 2-3 inches apart.
• Bake at 350℉ for 9 minutes or until the cookies spread slightly and the centers begin to crack and puff up.
• Immediately after baking, take a clean ½ or ⅓ measuring cup or a small drinking glass with a flat bottom, and press the flat bottom into the center of each cookie, creating an even ¼ inch divet for the melted chocolate. Wipe the bottom of the measuring cup/glass after each press to avoid cookies from sticking.

Peppermint Chocolate Filling

• In separate small, microwave-safe bowls, melt the dairy-free white and the milk or dark chocolate in the microwave. This will take approximately 1 minute depending on the strength of your microwave, however, make sure to remove the bowls and stir every 10 seconds with separate spoons (one for the white chocolate and one for the milk or dark chocolate). Stop microwaving once the chocolate is melted.
• Add peppermint extract to the milk or dark chocolate and stir.
• Spoon a teaspoon of the peppermint milk or dark chocolate in a zig-zag line into the divets of six cookies.
• Then, pour a teaspoon of white chocolate over into the empty spaces between the chocolate zig-zag of these cookies.
• Take the back of a spoon and gently swirl the melted chocolate in a spiral motion from the outside towards the center of the cookie to create the perfect swirl.
• Sprinkle the swirled chocolate with crushed candy canes.
• Repeat with remaining cookies.
• Let the cookies set for approximately 20 minutes or until chocolate hardens. Placing the cookies in the refrigerator will speed up this process.
• Enjoy!