• In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Whisk together then set these dry ingredients aside. 125 g all-purpose flour, 45 g unsweetened natural cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon salt
• In a large mixing bowl or the bowl of a stand mixer add the room temperature butter and granulated sugar and brown sugar. Use an electric beater or the stand mixer with a paddle attachment to beat the butter and sugar on medium-high speed until light and creamy. 113 g unsalted butter, 100 g granulated sugar ,100 g soft brown sugar
• Add in the egg and vanilla extract and peppermint extract and beat on medium speed until combined. 1 large egg, 1 teaspoon pure vanilla extract, 1/2 teaspoon peppermint extract
• Tip the flour mixture into the wet ingredients and fold them together with a rubber spatula or wooden spoon until nearly combined. There should still be flour streaks remaining. Add in the dark chocolate chips and continue mixing until combined. 130 g semi-sweet chocolate chips
• Cover the bowl of dough and chill it in the fridge.
• Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
• Use a cookie dough scoop or spoon, to scoop around 1.5 tablespoons of chocolate cookie dough for each cookie ball. 
• Space the balls of dough around 2 inches apart on the lined baking sheet.
• Bake the cookies in the preheated oven for around 10 minutes until baked around the edges but the middles are still soft. The exact baking time will depend on your own oven.
• Let the cookies cool on the tray for 5 minutes before moving them to a wire rack to cool further.

Extra round cookies

• If you would like to achieve the extra round cookie look for perfect cookies, you'll need a circle cookie cutter or glass that's bigger than your cookies.
• Once the cookies are baked, and still hot from the oven, use the cutter or glass and place it over the hot cookie, then swirl it gently around the cookie.
• This will help form it into a perfect circle. The cookies need to be hot, and not over-baked for this to work.

Dipping the cookies

• Add some whole candy canes into a Ziploc bag. Use a rolling pin or similar to bash down onto the candy canes to crush them into small pieces. Set these aside. 2-3 candy canes
• Place the white chocolate in a microwave-safe bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. Once about ⅔ of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. 140 g white chocolate
• Pour the melted chocolate into a ramekin or small bowl. This will make it easier to dip the cookies in deeper. Place a sheet of parchment paper onto a cookie sheet.
• When the cookies have cooled, take one at a time and dip half the cookie into the white chocolate. Let the excess chocolate drip off, then place the cookie onto the parchment paper.
• Sprinkle the white chocolate-covered tops of the cookie with a little bit of the crushed candy canes.