• Place butter, dark brown sugar, and water in a large skillet over low heat. Stir until completely melted and smooth.
• Add in dark chocolate chips and continue to stir over low heat until most of the chocolate chips are melted.
• Remove from heat and continue to stir until all the chocolate is melted.
• Add in 1/2 tsp vanilla and mix well.
• Pour this mixture into a large mixing bowl and allow to cool for about 10 minutes. If you stir it a few times, it will help the cooling process.
• While the chocolate mixture is cooling: sift the flour and carefully measure out 2 1/2 Cups; add baking soda and salt to the flour mixture
• When the chocolate has cooled, put your bowl on your stand mixture with your paddle attachment.
• Add the eggs to the chocolate mixture one at a time, beating the mixture completely between each addition.
• Reduce the mixer speed to low and add in dry ingredients, scraping the sides occasionally to make sure you get it all!
• Form the dough into a ball and wrap it in plastic wrap and place it in the refrigerator to chill for an hour.
• If you're crushing the candy canes yourself - this is a good time to do that, if not.. clean up the kitchen while you wait.
• Pre-heat the oven to 350°F
• Line a large baking sheet with parchment paper
• Pinch off a bit of dough and roll into 1/2" to 1" balls (you want them to all be about the same size)
• Place the balls on your parchment lined baking sheet about 1 1/2" a part.
• Bake about 7 minutes (no longer than 9!)
• Cool on the cookie sheet for 5 minutes, then remove to cooling racks to cool completely.

Dipping and Candy Canes

• Line your counter or a large baking sheet with parchment paper
• Pour your crushed candy canes into a bowl
• Melt your white chocolate
• Dip 1/4 to 1/2 of each cookie in the white chocolate and shake gently to remove the excess
• Press the white chocolate coated part of the cookie into the crushed candy canes and place the cookie onto the parchment paper to set.