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

2. In a microwave-safe bowl, melt the butter and chocolate chips in 30-second intervals, stirring until smooth. Set aside to cool slightly.

3. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar for 2–3 minutes until thick and pale.

4. Gradually add the slightly cooled chocolate mixture into the egg mixture, whisking until fully combined.

5. Stir in the peppermint extract.

6. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

7. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

8. Cover and chill the dough for at least 30 minutes to help the cookies hold their shape.

9. Using a cookie scoop, drop 1.5-tablespoon portions of dough onto the prepared baking sheets, spaced about 2 inches apart.

10. Sprinkle the tops with crushed candy canes.

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

12. Cool the cookies on the baking sheet for 5–10 minutes before transferring to a wire rack.

13. Allow cookies to cool completely before storing or serving.