Preheat your oven to 350°F (175°C).

In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Cream together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Fold in the chocolate chips.

Using a tablespoon or cookie scoop, portion the dough onto an ungreased baking sheet, leaving space between each scoop.

Bake for 10-12 minutes, until the edges are set and the centers remain soft.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

In a small saucepan, heat the heavy cream over medium heat until just boiling. Remove from heat and pour over chopped chocolate. Let sit for a minute, then stir until smooth.

Once cookies have cooled, dip the tops in the ganache, allowing excess to drip off. Sprinkle with crushed candy canes.

Let the ganache set before serving.