Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients: In a large bowl, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until smooth and fluffy. Beat in 1 egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract until well combined.

Prepare Dry Ingredients: In a separate bowl, whisk together 1 cup of flour, 3/4 cup of cocoa powder, 1 teaspoon of baking soda, 2 teaspoons of espresso powder, and a pinch of salt.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Add Chocolate: Fold in 1 cup of semi-sweet chocolate chips and 8 ounces of chopped white chocolate.

Chill the Dough: The dough may be sticky, so chilling it for about 20-30 minutes helps make it easier to handle.

Form Cookies: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet.

Bake: Bake the cookies for 9-11 minutes or until set. They should be slightly soft in the center.

Cool Completely: Allow the cookies to cool completely on a wire rack.

Crush Peppermint Candy: Place candy canes or peppermint candies in a zip-top bag. Use a dough roller or any heavy object to carefully crush them into small pieces.

Melt White Chocolate: In a microwave-safe bowl, melt white chocolate by heating it for 30 seconds, then stir. Continue heating in 10-second intervals, stirring between each one, until the chocolate is completely melted and smooth.

Dip Cookies: Dip each cooled cookie halfway into the melted white chocolate, then immediately sprinkle with crushed candy canes for a festive touch.

Set: Place the dipped cookies on parchment paper and let the chocolate harden before serving.