Step 1

In a medium saucepan, melt butter and chocolate chips together until smooth. Set aside to cool.

Step 2

in a large bowl, cream together the brown sugar, eggs, and vanilla bean paste/extract. Gently pour in the cooled chocolate mixture and beat on low speed. Stir in flour, cocoa powder, and salt until just combined.

Step 3

Cover bowl and refridgerate for about 2 hours, or until dough is firm. This step is mandatory, as you do not want to end up with thin, spread out cookies.

Step 4

When dough is chilled, preheat oven to 350°F. Line a large baking pan with parchment paper or lightly grease with non-stick cooking spray.

Step 5

Drop dough onto prepared baking sheet. Bake for 10-12 minutes, or until the edges start to crack and the middle is slightly firm.

Step 6

Remove from the oven and place one chocolate wafer on top of each cookie. Let set for 2-3 minutes, and then gently swirl with a knife to frost. Then top each cookie with crushed candy canes. Let set for about 15-20 minutes.