Preheat oven to 350* F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, coca powder, baking soda and salt. Also stir in the espresso powder if you want to make these peppermint mocha cookies.
In the bowl of an electric mixer, cream together the butter and the sugars until light and fluffy, about 1-2 minutes.
Add vanilla, peppermint, egg and egg yolk; beat again until well combined smooth and creamy; about 30 seconds
Add in dry ingredients and mix on low until just combined and the dough forms. Fold in the 3/4 cup chocolate chips.
Use a cookie scoop to grab about 2 tablespoons of dough, then roll dough in balls and place on cookie sheet, leaving at least 2 inches apart from one another. Flatten with palm of your hand.
Bake for 10 - 12 minutes or until edges begin to set and crackle. Remove and allow cookies to cool for about 5 minutes on baking sheet before transferring to a wire rack to finish cooling. Repeat with remaining dough.
Once cookies have completely cooled, they are ready for dipping! Place chocolate chips in a small pot and place over low heat, stirring until chocolate is melted and smooth.You can also use microwave and melt on high in 30 second intervals, stirring between until chocolate is melted. Once ready , dip cookies halfway in chocolate in chocolate and place on cooling rack, or onto wax paper or parchment paper to avoid a mess (really look at your kitchen...No mess there I am sure!) Sprinkle chocolate with crushed peppermint candies.
Next melt the white chocolate and coconut oil the same way you did the chocolate in the previous step. Use a small spoon to drizzle the white chocolate all over the cookies diagonally. It doesn't have to be perfect and should festive and fun!
Place back on cooling rack and allow to harden completely. Makes 22 -24 cookies
You should double this recipe...they are a winner!