Step 1

Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.

Step 2

In a medium-sized bowl whisk together the flour, cocoa powder, espresso powder (if using), baking powder, and salt; set aside.

Step 3

In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla and peppermint extracts, then whisk in both sugars.

Step 4

Beat in eggs, one at a time, beating well after each addition. Beat in milk.

Step 5

Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!

Step 6

Fold in the remaining chocolate chips, stirring until everything is just combined.

Step 7

Scoop 1/4 cupfuls of the batter onto the prepared baking sheets, leavin 1" in between each cookie for spreading.

Step 8

Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven.

Step 9

Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny. If the cookies spread too much while baking, use a spatula to gently press the edges inward immediately after removing from the oven.

Step 10

Press a few white chocolate and dark chocolate chunks on top of the warm cookies, then sprinkle with crushed candy canes.

Step 11

Allow cookies to completely cool on the baking sheet before serving.