In a mixing bowl, combine flour with cocoa, baking soda, and salt. And set aside.
Using a stand mixer, cream butter with sugars for 3-4 minutes until very well combined and creamy. Add the egg and beat until creamy. Add the vanilla and the peppermint extracts, and mix until combined.
Add in the flour cocoa mixture gradually into the wet ingredients, and mix until just combined (do not overmix). Mix in the chocolate chips.
Using your hands, shape cookie dough balls (mine were 25 grams each which just a bit bigger than 1 tablespoon). But feel free to make bigger cookies.
Place cookie balls onto a baking sheet about 2 inches apart as they will spread. Bake in a preheated oven at 350°F (175°C) for 10 minutes, or until the cookies are just set and still soft in the center. Make sure not to overbake them.
Remove from oven, and let them sit on the baking sheet for 5 minutes, then move them to a cooling rack. Once completely cooled, dip half of each cookie in melted white chocolate, and sprinkle with crushed candy cane.
Store cookies in an airtight container for up to 5 days.
Freeze cookies for up to 3 months.
Nutrition values are rough estimates per cookie without white chocolate or candy cane.