Triple-Chocolate Peppermint Thumbprint Cookies

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1 cup (145g) rye flour

3/4 cup (90g) spelt flour

1/3 cup (30g) unsweetened Dutch-process cocoa powder

1 teaspoon kosher salt

4 ounces bittersweet chocolate (at least 60% cocoa), chopped

2 ounces semisweet chocolate chips

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup (120g) natural cane sugar (like turbinado), plus more for rolling

1 large egg, room temperature

1 teaspoon pure vanilla extract

4 ounces semisweet chocolate chips

3 tablespoons unsalted butter

1/2 teaspoon pure peppermint extract

Crushed candy canes, for garnish

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