Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.

Beat the softened butter with granulated and brown sugars in a large bowl until light and fluffy, about 3-4 minutes.

Add the egg, vanilla extract, and peppermint extract to the butter mixture, mixing until smooth.

Combine the dry ingredients with the wet ingredients gradually until just mixed; avoid overmixing.

Fold in the chocolate chips gently.

Drop rounded balls of dough onto the prepared baking sheet about two inches apart.

Bake for 10-12 minutes or until the edges are set, but the centers are still soft.

Let your cookies cool on the baking sheet for five minutes before transferring to wire racks to cool completely.

Optional: Sprinkle crushed candy canes on top for a festive crunch!