Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs one at a time, then mix in the vanilla extract and peppermint extract.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chocolate chips and half of the crushed candy canes.
• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 9–11 minutes, or until the edges are set but the centers still look soft.
• Immediately sprinkle the remaining crushed candy canes on top of each cookie.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.