Step 1

Preheat the oven to 35o℉. Line the cookie sheets with parchment paper and set aside.

Step 2

Brown the butter in a small saucepan for 15 minutes or until brown and then set aside.

Step 3

In a large-sized mixing bow mix together the white sugar, cocoa powder, egg, vanilla extract, coffee, and browned butter.

Step 4

In a medium-sized mixing bowl whisk together the flour, baking powder, and salt.

Step 5

Gradually add the flour mixture to the large bowl mixing with an electric hand mixer until combined while scraping the sides with a rubber spatula as needed.

Step 6

Fold in the one cup of the semi-sweet chocolate chips.

Step 7

Using a medium-sized cookie scoop, place the dough onto the prepared cookie sheets. Press down a little to create a more compact and uniform shape.

Step 8

Bake for 8-9 minutes.

Step 9

Allow the cookies to cool on the cookie sheet for 5 minutes before placing them on a wire rack to cool.

Step 10

Melt the white chocolate in a glass bowl in the microwave for 15 seconds and mix. Repeat this 3 times or until the chocolate has melted. Add the peppermint extract and mix it into the melted white chocolate.

Step 11

With a spoon, drizzle the white chocolate over the cookies in a zig-zag pattern.

Step 12

Immediately sprinkle the crushed candy canes over the cookies.