Chewy Triple Chocolate Peppermint Cookies with Gooey Ganache Centers

1. Mix together the dry ingredients (flour, baking soda, cocoa powder and salt) and set aside; in a separate bowl, cream together the butter, brown sugar and sugar until creamy (2 mins).
2. Mix in the egg, vanilla, peppermint extract and milk and then add the dry ingredients; mix until well combined and then fold in the dark chocolate.
3. Roll into one inch balls and place on a greased cookie sheet (2" apart to leave room for expansion), make an indent into the middle of the balls using the back of a spatula or your thumb; refrigerate the 2 hours (this will help the cookies keep their shape).
4. Preheat oven to 350F and then bake for 12-14 minutes; right after the cookies come out of the oven, gently press down on the centers using the round end of your spatula to reinforce the indent.
5. To make the ganache, heat the coconut milk until it bubbles (stirring to prevent burning); take it off the heat and mix in the chocolate chips until melted and well combined.
6. Using a spoon, drizzle a pool of ganache into the center of each cookie and then sprinkle with crushed candy cane - enjoy! The ganache will firm up as it cools.