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Preheat the oven to 375°F/190°C. Line two cookie sheets with parchment paper.
Combine the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl and mix together. Set aside.
In the bowl of a stand mixer (or large bowl, if using a hand mixer), cream together the butter and both sugars on medium high for 3 minutes, until the mixture is light and fluffy.
Add in the egg and vanilla extract. Beat for another 2 minutes until the mixture is even fluffier. Scrape down the sides of the bowl if needed.
Add in the flour mixture and beat together until incorporated, about 1 minute. The dough will be thick.
Add in the peppermint chips and stir together with a spatula until the chips are evenly dispersed throughout the dough.
Scoop the cookies into 2" (5 cm) balls and place 3" (7 cm) apart on the prepared baking sheets. Press a few more peppermint chips into the tops of each cookie if desired.
Bake in the center rack for 10-12 minutes, or until the edges are dark brown and the center looks set, then cool on the pan for at least 10 minutes before serving.
If desired, sprinkle crushed candy cane on the cookies while still warm for a pop of color.