In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl using a hand mixer or stand mixer, cream the softened butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.

Beat in the eggs one at a time, then add the vanilla and peppermint extracts (and food coloring, if using) until combined.

With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Fold in the chocolate chips and chopped chocolate with a spatula.

Cover the dough and chill in the refrigerator for at least 30 minutes (up to 48 hours).

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop dough into 1.5-tablespoon balls, place 2 inches apart on sheets. Bake for 9-11 minutes until edges are set but centers are soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the glaze: Whisk all ingredients until smooth. Drizzle over cooled cookies and garnish with crushed candy canes if desired.