Instructions

1. Preheat the oven to 350 degrees F.
2. Add the butter and both sugars to a stand mixer fitted with a paddle or to a bowl and using an electric mixer. Cream together, then add in the vanilla and peppermint extracts and stir.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda and salt, if using, together. Add the dry ingredients to the wet, then mix together until combined. Add in the chocolate chips and mix in.
4. Add in the milk 1 tablespoon at a time until a thick dough forms. Be careful not to add too much milk, the dough will be very thick, but sticky enough to roll into balls.
5. Roll into small bowls (I use a 1-tablespoon scoop) and space evenly on a baking sheet lined with either a silpat or parchment paper.
6. Gently press down the balls, and top with a few extra chocolate chips. Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. They will firm up as they cool.
7. Remove from the oven and immediately sprinkle with crushed candy canes. Let the cookies sit on the cookie sheet for 5 minutes, then remove to a cooling rack.
8. These will keep for 3-4 days on the counter and 2-3 weeks in the freezer!