Cream butter with brown sugar and granulated sugar util light and fluffy.
Add eggs and vanilla and mix in.
Melt 1/2 cup chocolate chips and stir to incorporate.
In a separate bowl, whisk flour, cocoa powder, baking soda, and salt together. Add into wet mixture and stir until just combined.
Stir in 1/2 cup chocolate chips.
Chill dough for at least 10 minutes (up to 36 hours).
Preheat oven to 350 degrees Fahrenheit. Remove dough from the refrigerator and roll into balls, about one inch in diameter. Using a medium sized melon baller works great for scooping the dough, especially since it is pretty stiff once it has been chilled.
Place dough balls on a baking sheet lined with parchment paper, leaving about 1.5 inches between balls.
Bake for 10-12 minutes, until set.
Let cool on the pan for at least two minutes. Then, use a spatula to transfer them to a wire rack to cool completely.
Melt white chocolate chips in the microwave. Use 50% power for 1 minute, stir, then microwave in 15 second increments until fully melted and smooth.
Dip cookies in white chocolate and sprinkle with crushed peppermint candies. Tip: place dipped cookies on baking pan lined with parchment paper to prevent sticking when they harden.
Chill to let chocolate harden and enjoy! Store cookies in an airtight container.
Serving Size 1 cookie