Preheat oven to 350°F and prepare 2 baking sheets with parchment. Add chopped semi-sweet chocolate and butter into a heat-proof bowl and place over top of a simmering pot of water. Ensure bottom of the bowl isn’t touching the water. Heat and stir until all of the chocolate and butter is melted. Allow to cool slightly.

Add the eggs, brown sugar, vanilla and peppermint extract to a stand mixer fitted with a whip attachment, then beat until the batter looks fluffy and has almost tripled in volume – about 3-4 minutes on high. Add the slightly cooled melted chocolate mixture to the stand mixer, then mix until well combined with the rest of the batter.

In a separate bowl, add the flour, baking powder, salt, espresso powder and cocoa powder, and whisk until well-combined. Then, add the dry ingredients to the stand mixer then beat on medium-low until just combined and smooth. The batter will similar to brownie batter.

While working quickly, use a medium cookie scoop to scoop the batter onto the baking sheets (6 per sheet). The batter should look similar to brownie batter (sticky and thick).

Bake the cookies for 11-12 minutes. Allow the cookies to cool completely.

Dip half of each cooled cookie into the melted white chocolate, then sprinkle with crushed candy canes.