Chocolate Cookies

1. Preheat oven to 180C conventional or 160C fan-forced. Line two baking trays with baking (greaseproof) paper.
2. In a heatproof bowl, heat the dark chocolate in the microwave using 30 second bursts until just melted. Remove from the microwave and stir to allow the residual heat to finish melting the chocolate. Set aside to cool slightly.
3. In a medium bowl, sift together the flour, baking powder, baking soda, cocoa powder, cornflour and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment (or large mixing bowl if using electric beaters) combine butter and sugar and beat until creamy. Use a spatula to scrape down the sides of the bowl if necessary.
5. Add the egg and vanilla extract to the combined butter and sugar. Beat until combined. 
6. Add the sifted flour mixture and melted chocolate and on low speed, mix until just combined.
7. If using a stand mixer with paddle attachment, add the chocolate chips and mix until the chips are evenly distributed (be careful not to over mix). If using electric beaters, switch to a spatula and fold the chocolate chips into the mixture.
8. Chill the cookie dough in the fridge for 10 minutes (see note 1).
9. Remove from fridge and roll heaped teaspoons of the cookie dough into balls (see note 2) and place on lined baking trays, leaving space in between (approximately 5 centimetres/2 inches) to allow the cookies to spread. 
10. Using the heel of your hand, flatten each ball of cookie dough slightly.
11. Place in the preheated oven (see note 3) and bake for 10 to 12 minutes, or until slightly crackled on top. If you want to make the cookies look more uniform, carefully use a wide offset spatula to flatten the cookies slightly as soon as they come out of the oven.
12. Allow the cookies to cool on the trays for 5 minutes before transferring the cookies to a wire rack to cool completely. They will be very soft straight out of the oven but will firm up upon cooling.

Peppermint Icing

1. In mortar and pestle (or using a rolling pin), crush the candy canes until you have a mixture of fine candy cane dust and small chunks of candy cane pieces. Set aside.
2. Sift the icing sugar into a medium mixing bowl. Starting with a teaspoon at a time, add the hot water to the icing sugar until you get a paste-like consistency that is spreadable but not runny. Stir in the peppermint extract and crushed candy canes.

Assembling the cookie sandwiches

1. On a clean surface, place half of the cookies flat-side up. Using a teaspoon or small offset spatula, spread the icing on the cookies. Sandwich with the remaining cookies.
2. Enjoy!