Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until fully combined.

In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar on medium speed for about 2-3 minutes until light and fluffy.

Add the egg, peppermint extract, and vanilla extract, mixing until fully incorporated.

Gradually fold the dry ingredients into the wet ingredients until a smooth dough forms.

Gently fold in your choice of chocolate chips until evenly distributed.

Using a cookie scoop, drop rounded portions of dough onto the prepared baking sheets with 2 inches of space between each.

Bake for 8-10 minutes until edges are set and centers appear slightly doughy.

Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Melt additional chocolate chips and drizzle over cooled cookies.

Sprinkle crushed candy canes over the chocolate drizzle before it sets.