Bakery Style Triple Chocolate Peppermint Cookies

Add chocolate chips to a small bowl and set aside.
In a small saucepan heat heavy cream until it starts to steam but hasn't bubbled.
Pour heavy cream over the chocolate chips and allow to sit for 2-3 minutes.
Slowly stir until completely combined and chocolate has melted, then mix in peppermint extract. Set aside an allow to cool to room temperature.

Preheat the oven to 350 and line a baking sheet with parchment paper.
Cream the butter and brown sugar together until light and creamy. Add in the egg, vanilla extract, and the coffee mix until combined.
Sift in the flour, dutch processed cocoa powder, baking powder and baking soda mix just until the dry mixture disappears. Fold in the semi-sweet chocolate chips.
Using a large cookie scoop out 8 equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten.
Bake in the preheated oven for 10-11 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Once cookies have completely cooled, frost cookies with cooled ganache and top with crushed candy canes.