Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure an even bake.

In a medium bowl, whisk together 1 ¼ cups of flour, ¼ cup of cocoa powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This will make sure your dry ingredients are evenly combined before mixing them into the wet ones.

In a separate large bowl, beat together ½ cup of softened butter, ½ cup of brown sugar, and ¼ cup of granulated sugar until the mixture is fluffy and light. This usually takes about 2-3 minutes. Add 1 egg, 1 teaspoon of vanilla extract, and ½ teaspoon of peppermint extract, and continue to mix until smooth and creamy.

Slowly add the dry ingredients to the wet mixture, stirring gently until the dough just comes together. Be sure not to overmix—it’s key to maintaining that soft texture.

Stir in ½ cup of chocolate chips and ¼ cup of crushed peppermint candies. The combination of smooth chocolate and crunchy peppermint adds a delightful festive twist to each cookie.

Scoop out portions of dough using a cookie scoop or a tablespoon, and place them onto the prepared baking sheet, leaving about 2 inches between each one to allow for spreading.

Place the cookies in the oven and bake for about 10-12 minutes. The edges should be firm, and the centers will still appear soft. Once done, allow the cookies to sit on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.