Preheat oven to 375 degrees.
Combine flour, cocoa powder, salt, and baking soda in a mixing bowl and set aside. Combine brown sugar, granulated sugar, vanilla extract and softened butter until well combined and creamy. Add eggs and whisk until combined. Add dry flour ingredient mixture in two increments and mix until incorporated. Add in chocolate chips and stir.
Scoop one inch balls onto GoodCook extra large baking sheet. Bake for 8-10 minutes. Let cookies cool for 5-10 minutes on baking sheet and transfer to a wire rack to finish cooling.
Melt chocolate in a microwave safe dish for 30-second increments, stirring after each increment. Once melted, stir in the peppermint extract. Dip half of cooled cookies into melted chocolate and sprinkle with crushed candy canes.