Chocolate Candy Cane Cookie Bark

Directions

• Preparation of Topping
• Place broken candy cane pieces into freezer bag or paper bag and crush with rolling pin.
• Cookie
• Preheat oven to 350 F. 
• Prepare 2 large cookie sheets with parchment paper.
• In a medium bowl, stir flour, baking soda and salt together.
• Sift cocoa powder onto the flour mixture and set aside.
• In a large bowl, using an electric mixer on low speed, mix melted butter, brown sugar, water and vanilla until smooth. Stop mixer and scrape sides of bowl as needed.
• Add flour mixture, mixing just until flour is incorporated.
• Stir in chocolate chips.
• Split dough in half and dump onto cookie sheet.
• Press, spread and flatten dough with hands until it forms into a rough rectangle making sure to leave a 3 inch border free of cookie dough (dough spreads during baking).
• Repeat with remaining dough on second cookie sheet.
• Bake one sheet at a time approx. 12 to 15 minutes or until dough looks dull and feels firm to the touch. 
• Remove from the oven and sprinkle 3/4 cup of chocolate chips over the cookie slab.
• Let chips soften about 5 minutes then spread with a spatula over cookie slab.
• While chocolate is still warm sprinkle crushed candy cane over the surface of cookie slab top.
• Let cookie slab cool and place into refrigerator for 30 minutes.
• Once cool remove and break cookie slab into  approx. 2 to 3 inch long irregular pieces.
• Cookies can be stored in an air tight container for up to 1 week or in the freezer for up to 2 months.