Preparation Steps

• Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
• In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
• Add the egg, vanilla extract, and peppermint extract. Beat until fully combined.
• Gradually mix in the dry ingredients until just incorporated. Fold in the chocolate chips.
• Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Gently press a few crushed candy canes on top of each cookie if desired.
• Bake for 9–11 minutes, or until the edges are set but the centers still look soft. The cookies will continue to firm as they cool.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.