Double Chocolate Peppermint Cookies

1 In a large mixing bowl or a stand mixer, beat together the butter and sugars until well combined.
2 Next, add in the eggs, vanilla extract, and peppermint extract. Mix until combined. 
3 Pour in the flour, cocoa powder, sea salt, baking soda, & baking powder. Mix well until everything is incorporated.
4 Add in 1 cup of the white chocolate chip. With a spatula or wooden spoon, fold in the chocolate. You don't HAVE to add in the chips but I love the extra addition in the actual cookie.
5 Refrigerate the dough for at least 30 minutes. It helps to scoop the dough as well as the flavors to marinate together! Meanwhile, preheat your oven to 350F degrees.
6 Once the dough has chilled, scoop  (I use this large cookie scoop, but you can always use your hands or a spoon!) out onto a lined baking sheet (I typically use parchment paper or a silpat). My dough made 16-17 cookies.
7 Bake cookies for about 12-15 minutes until edges are done and the center is soft but cooked through. Let the cookies cool on the baking sheet for 5-10 minutes, and then move to a wire rack.
8 Once the cookies are cooled completely, melt the remaining 1½ cups of white chocolate chips (either in the microwave or slowly on the stovetop). Dip or drizzle each cookie with white chocolate. Sprinkle with crushed up peppermint bits or candy cane.
9 You can either leave them out to harden or place them in the fridge for about 15-20 minutes to harden the chocolate! Store in an airtight container on the counter for 4-5 days! Enjoy!