Preheat your oven to 350°F (175°C) and line your baking sheets with silicone liners or parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt for about 20 seconds. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, combine the granulated sugar and brown sugar until well mixed.

Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and peppermint extracts.

Gradually add the flour mixture to the wet ingredients while the mixer is on low speed, mixing until just combined.

Scoop out rounded tablespoons of dough (about 25 grams each) and shape them into balls. If the dough is sticky, you can chill it for a bit, but it shouldn’t be too sticky.

Place the dough balls on the prepared cookie sheets, spacing them 2 inches apart. Slightly flatten each cookie.

Bake one sheet at a time for about 9 minutes, or until the cookies look slightly under-baked.

Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack. Let them cool for another 5 minutes before placing them in an airtight container to cool completely.

Once the cookies are cool, melt white chocolate in a microwave-safe bowl, heating in 30-second intervals at 50% power. Stir in between until smooth.

Dip half of each cookie into the melted white chocolate, then place them on parchment paper. Sprinkle with crushed peppermint and chill for about 10 minutes to let the chocolate set.

Store the cookies in an airtight container.