1. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

2. Beat in the egg, vanilla extract, and peppermint extract until smooth.

3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

4. Gradually add the dry mixture to the wet ingredients, mixing just until combined.

5. Fold in the chocolate chips evenly.

6. Chill the dough for at least 30 minutes.

7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

8. Scoop dough into balls and place 2 inches apart on the prepared baking sheets.

9. Press crushed candy canes on top of each dough ball.

10. Bake for 9–11 minutes until edges are set and centers are soft.

11. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.