Preheat your oven to 350°F (175°C) and position the rack in the middle.

Line one or two rimmed baking sheets with parchment paper or a silicone mat.

Have your cookie scoop, cooling rack, and measuring tools ready so everything moves quickly once the dough is mixed.

Pro tip: let the oven fully preheat before you bake — cookies that go into a properly hot oven spread and brown more predictably.

In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined.

If your cocoa is lumpy, press it through a fine-mesh sieve or sift the dry mix once — it makes for a smoother dough.

Pro tip: whisking or sifting the cocoa prevents little dry pockets of cocoa in the finished cookie.

In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and ¾ cup packed brown sugar on medium speed until the mixture is pale and fluffy, about 2–3 minutes with an electric mixer (a hand mixer works fine).

Scrape down the sides of the bowl with a rubber spatula so everything mixes evenly.

Pro tip: softened (not melted) butter traps air when beaten with sugar — that lightness helps create tender, chewy cookies.

Add 2 large eggs, one at a time, beating briefly after each until incorporated.

Mix in 2 teaspoons vanilla extract and 1 teaspoon peppermint extract. Scrape the bowl again so the base is smooth and uniform.

Pro tip: use room-temperature eggs — they incorporate more easily and prevent the butter from seizing.

Add the dry mixture to the butter mixture in two additions, mixing on low speed (or stirring with a sturdy spoon) until just combined. Don’t overwork the dough.

Fold in 1 ½ cups dark chocolate chips or chunks and ½ cup crushed candy canes or peppermint chips with a rubber spatula, leaving streaks of chocolate visible.

Pro tip: stop mixing as soon as you no longer see dry flour — overmixing develops gluten and makes cookies tougher.

Use a cookie scoop (about 1½ tablespoons or a medium/ #40 scoop) to portion dough onto a parchment-lined tray, spacing scoops about 2 inches apart.

Chill the scooped dough in the refrigerator for 30–60 minutes. If you’re short on time, 15 minutes helps; if you want thicker cookies, chill up to 24 hours.

Pro tip: chilling firms the fat so cookies spread less and the flavors deepen — don’t skip it if you can help it.

Arrange scooped dough on the prepared baking sheets (or transfer chilled scoops directly from the tray). Press a few extra pieces of crushed candy cane or a couple of chocolate chips onto the top of each scoop for a picture-perfect finish.

Bake at 350°F (175°C) for 10–12 minutes for medium-sized scoops. For larger scoops add 1–2 minutes. Rotate the tray halfway through baking if your oven runs hot or unevenly.

The cookies are done when the edges look set and slightly firm but the centers still appear soft — they’ll continue to set as they cool.

Pro tip: remove cookies from the oven when centers look just set, not dry — that’s the secret to soft, fudgy middles.

Let cookies sit on the baking sheet for 4–5 minutes after removing from the oven to finish setting.

Transfer to a cooling rack to cool completely. If you like, drizzle with a little melted dark chocolate or sprinkle a few more crushed candy canes while the cookies are still slightly warm.

Store cooled cookies in an airtight container at room temperature for 3–5 days. Place a slice of bread in the container to keep them soft if you like.

To freeze: freeze scooped raw dough on a tray until firm, then transfer to a sealed bag for up to 3 months. Bake from frozen — add 2–4 minutes to the bake time. Baked cookies freeze well too; thaw at room temperature.

Pro tip: warm a cookie for 6–8 seconds in the microwave before serving for that fresh-from-the-oven gooeyness.