1. Prepare the Crust:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the peppermint extract and eggs, beating well after each addition.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing well. Stir in the chocolate chips and crushed candy canes.
4. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 8-10 minutes, or until the edges are set and the cookies are puffed and cracked. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.