Step 1: Prepare the Dough

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
5. Fold in the chocolate chips and 1/2 cup of crushed candy canes, ensuring they’re evenly distributed throughout the dough.

Step 2: Chill the Dough

1. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the cookies maintain their shape and enhances their flavor.

Step 3: Bake the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
3. Bake the cookies for 9-10 minutes, or until the edges are set but the centers still look slightly underbaked.
4. Remove the cookies from the oven and immediately sprinkle additional crushed candy canes on top while the cookies are still warm. Gently press the pieces into the cookies to ensure they stick.
5. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.