In a mixing bowl, whisk flour, baking soda, instant coffee, cocoa powder, and salt. Whisk until thoroughly combined.
In another large bowl, beat butter until light in color and fluffy in texture. Add in sugars and beat again. You can do this with a stand mixer or a hand-held one.
Add in egg, peppermint extract and vanilla extract. Mix until combined, about 1-2 minutes.
Add dry ingredients into wet ingredients in 3 sections, mixing in between each batch.
Once the wet and dry ingredients are fully combined, fold in as many chocolate chips as you’d like.
Cover the dough with plastic wrap and chill overnight. Do not skip this step! If you’re on a time crunch, chill the dough for at least 3 hours, or firm until touch.
Preheat your oven to 350 degrees. Scoop 1-2 tbsp. of cookie dough and roll them into balls.
Bake for 10-12 minutes. Allow cookies to chill for at least 10 minutes. Drizzle with melted chocolate and sprinkle crushed candy canes before serving.