Preheat the oven to 350°F/180°C and line baking sheets with parchment paper.
Take chopped chocolate and place a handful to the side. Take the rest of the chopped chocolate and put in a medium bowl. Toss in a bowl with flour and cocoa powder.
Combine butter, sugars, salt, baking soda, baking powder and vanilla in a stand mixer with a paddle attachment. Mix on low, then increase to medium and beat until fluffy, about 5 minutes. While mixer is running, add egg. Once smooth, reduce speed to low and add the flour/chocolate mixture
Scoop out into 2 tablespoon portions. Flatten each cookie into a disc, leaving 2 inches between each cookie. Press the reserved chopped chocolate into each cookie and pinch of kosher salt. Bake for 13-15 minutes and let cool completely
In a microwavable bowl, combine white chocolate and coconut oil. Melt in short 20 second bursts, stirring between each one. Dip each cookie into the white chocolate then sprinkle with candy canes.
Notes
The chocolate cookie is adapted from Brave Tart's chocolate chip cookie recipe My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US Customary’ above ingredients.Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.Round Cookies: The best way to get perfectly round cookies is to scoot them! As soon as they're out of the oven, use a large cookie cutter or glass to scoot each cookie gently until they're round. Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Storage: keep in an airtight container at room temperature for 5 days.