Preheat the oven to 350° F and line cookie sheets with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt.  Set aside.

In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.

With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.

Scoop a heaping tablespoon of dough, roll into a ball.  Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.