To crush the candy canes, place them in a plastic zip lock bag and give them a gentle bash with a rolling pin until they are nearly crumbs.
Preheat oven to 180C / 350F /160C fan forced. Line 2 large cookie trays with baking paper.
Sift together the flour, cornflour, cocoa and baking soda.
In a separate bowl, beat together the butter and both sugars until lightened and fluffy.
Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
Finally, add the crushed candy canes and peppermint extract, and give the mixture another beat until mixed through and the dough is clumping.
Use a small cookie scoop to scoop balls of dough and place them on the cookie trays, then freeze for 1/2 an hour. At this point you can transfer them to an airtight container and freeze until you are ready to bake them or proceed to the next step.
Place the balls of dough on lined cookie trays about 2 inches apart then bake for about 12 minutes, turning the trays halfway through.
Allow them to cool on the trays for five minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and just slightly chewy in the very centre.
Once cool, drizzle with melted chocolate and allow to set before serving.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
I find cookie doughs are made easiest with a stand mixer.
I use a cookie scoop for these, to get evenly sized cookies
Just a simple cookie tray line with baking paper for baking
A wire cooling rack can be used to cool your cookies but also when you're drizzling chocolate over them.