Start by preheating your oven to 350 degrees and lining a baking sheet with parchment paper.
Then in a medium size mixing bowl, combine your gluten free flour, cocoa powder, baking soda, and salt.
Whisk together until no lumps remain. In the bowl of your stand mixer, beat the softened butter, white, and brown sugar together until light and fluffy.
Add in the egg, vanilla extract, and peppermint extract.
Slowly add the dry ingredients into the wet ingredients and mix well.
Fold in the chocolate chips and crushed candy cane pieces. Roll cookie dough into balls about 1 1/2 inches big.
Spread them evenly out on the prepared baking sheet. Bake in preheated oven for 8-10 minutes.
Let cookies cool completely before adding the toppings on.
Once cookies are cooled, melt your chocolate chips in the microwave. Spoon melted chocolate on top of cookies and top with more crushed candy cane pieces if desired.
Store leftover cookies in an airtight container for up to 4 days.
