1-Preheat oven: First, preheat your oven to 350°F (175°C) and prepare your baking dish by greasing or lining it with parchment paper to prevent sticking. This step helps the cookies release easily and keeps them from burning.

2-Mix dry ingredients: Next, in a medium bowl, whisk together the flour, baking soda, salt, and cocoa until well combined; set this aside for later.

3-Cream butter and sugars: Then, in a large mixing bowl, cream the softened butter and sugars together until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla and peppermint extracts for that signature flavor.

4-Combine and bake: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated to avoid lumps. Fold in the chocolate chips and chopped mint cookie crisps evenly throughout the dough. Press about 1/4 cup of dough into each prepared ramekin, and if you have extra, store it in the fridge for up to 3 days. Place the ramekins on a baking sheet and bake for 12-14 minutes until the edges are set but the center stays soft. Let them rest for 2-3 minutes after baking, then top with a scoop of chocolate mint chip ice cream while warm. This method, as described, ensures the cookies remain gooey and full of flavor.