Name: Chocolate Fudge Cookies with Candy Cane Buttercream
Prep time: 45 min
Cook time: 10 min
Total time: 2 h
Yield: 24 sandwich cookies
Ingredients: 1 cup + 1 Tablespoon (133g) all-purpose flour (spoon & leveled); 1/4 cup (21g) unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 8 ounces semi-sweet chocolate, chopped (I use 1 package Baker's Semi Sweet chocolate); 2 large eggs; 1 teaspoon pure vanilla extract; 5 Tablespoons (75g) unsalted butter, softened to room temperature; 3/4 cup (150g) packed light brown sugar; 1/4 cup (50g) granulated sugar; 1 cup (180g) mini chocolate chips; 3/4 cup (170g) unsalted butter, softened to room temperature; 2 and 1/2 - 3 cups (300-360g) confectioners' sugar, sifted; 2 teaspoons pure vanilla extract; 1-2 Tablespoons (15-30ml) heavy cream or milk; 1/2 cup candy cane dust, sifted (about 8-10 candy canes pulverized in a food processor); optional: crushed candy canes for rolling