Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.

Use an electric mixer to beat together butter, sugar, and brown sugar until smooth and fluffy, about 3 minutes.

Beat in vanilla extract, peppermint extract, and eggs, scraping down sides as needed.

Place Baker’s chocolate in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring well after each increment, until chocolate is fully melted and smooth.

With mixer on low speed, slowly stream in melted chocolate.

In a small bowl, stir together flour, cornstarch, baking soda, and salt. Using about 1/2 cup mixture at a time, mix into butter/chocolate mixture, scraping down sides as needed.

Stir in chocolate chips.

Scoop dough into about 1 tablespoon sized balls. Place on prepared cookie sheet, about 2 inches apart.

Bake for 12-13 minutes. Let cook on sheet for 3-4 minutes before removing. Let cookies finish cooling on baking rack.

Wait until cookies are completely cool before frosting.

In a heat safe bowl, place chocolate chips.

Heat whipping cream in microwave or on stove top until boiling. Pour over chocolate chips. Cover bowl in plastic wrap and let sit for 5 minutes.

After 5 minutes, remove plastic and whisk until very smooth. Spread over cookies and sprinkle candy canes while chocolate is still warm.