Entirely Elizabeth

0 Preheat oven to [wprm-temperature value="350" unit="F"]. Line baking sheet(s) with parchment paper and set aside.
1 To a small bowl, add all-purpose flour, unsweetened cocoa powder, espresso powder, baking soda, and salt. Whisk together until well incorporated and set aside.
2 Using a hand mixer or stand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar. It should be fluffy and lightened in color, about 3 to 5 minutes.
3 Add the egg, vanilla extract, peppermint extract, and combine until well incorporated.
4 Add the dry mixture from step 2 and combine until almost all of the flour has absorbed.
5 Add the mini semi-sweet chocolate chips and fold by hand until they are dispersed throughout the cookie dough.
6 Cover surface of cookie dough with plastic wrap and refrigerate for 1 hour. ELIZABETH'S NOTE: Do not skip this. It allows the flavors to build within the dough, prevents over-spreading, and results in a more tender cookie.
7 Scoop 1 ½ to 2 tablespoon sized portions of cookie dough and lightly form into a thick cylinder shape. Roll the tops in crushed candy canes and place onto the baking sheet leaving 2 inches of space between each cookie.ELIZABETH'S NOTE: Make sure the cookie dough is piled high rather than round to ensure the cookies are as thick as mine.
8 Bake for 10 to 12 minutes or until the tops no longer glisten. 
9 Remove cookies from the oven and immediately sprinkle with more crushed candy canes.
10 Allow the Peppermint Mocha Cookies to cool for 10 minutes on the baking sheet before placing them on a wire rack to cool completely.