1. In a mixer, beat the butter for about 1 minute on medium speed until smooth and creamy. Add the sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.

2. In a separate bowl, whisk the flour, cocoa powder, baking soda, coffee granules and salt together until combined. Set aside. On low speed, slowly add the dry ingredients into the wet ingredients until thoroughly combined. The cookie dough will be quite thick.

3. Switch to medium speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. You need to chill this dough otherwise it will spread a ton when you bake them,

4. Remove cookie dough from the refrigerator and preheat the oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.

Bake the cookies for 8-9 minutes. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

6. Melt the chopped white chocolate in a double boiler or microwave. For the microwave, place the white chocolate in a heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth.

7. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set.