Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat mat.

Sift the flour, cocoa powder, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar using on medium-high-speed using an electric mixer. Beat for 2 minutes, until light and creamy.

Scrape the sides, then add the egg, vanilla extract, and peppermint extract. Beat for an additional minute.

Add the dry ingredients and mix on low speed until just combined. Then stir in the chocolate chips. The batter will be thick.

Use a large cookie scoop to portion into 3 tablespoon-sized balls.

Place cookie dough balls on a parchment-lined baking sheet at least 2 inches apart and bake for 7-9 minutes, until the top of the cookie has a dry appearance.

Remove from the oven. Immediately sprinkle crushed peppermints over the cookies. You can also press in additional chocolate chips, if desired.

Let the cookies cool on the cookie sheet for 5 minutes. Then transfer to a cooling rack and cool completely.