1-Preheat your oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.

2-Gather all ingredients: Gather all ingredients to ensure a smooth process, just like I do when I’m in a rush on weekdays.

3-Cream the butter and sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer for 2 minutes until light and fluffy, creating that perfect base for tender cookies.

4-Add egg yolks and extracts: Next, add the egg yolks, peppermint extract, and vanilla; mix on medium speed for 2 minutes until pale and fluffy, which really amps up the texture.

5-Mix dry ingredients: Then, combine the flour, cocoa powder, baking powder, baking soda, and salt in another bowl before gradually mixing it into the wet ingredients just until combined don’t overdo it, or your cookies might turn tough.

6-Stir in chips: Stir in the peppermint chips and semi-sweet chocolate chips just until incorporated for those bursts of flavor.

7-Scoop dough: Scoop the dough into 18 balls, spacing them 2 inches apart on your baking sheets to allow for spreading.

8-Bake: Bake for 10-12 minutes go for 10 if you love chewy centers or 12 for crispier edges and let them cool on the sheets for 2 minutes before moving to a wire rack.

9-Final touches: Finally, sprinkle with crushed candy canes if you want an extra festive touch, and serve them warm for the best experience. This method, with its simple steps, makes baking feel like a fun hobby rather than a chore.