2 sticks butter, softened
1 1/3 cup sugar
1 tsp peppermint extract
1 tbsp instant coffee
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
2 1/4 cups flour
1 1/2 cups dark chocolate chips
1 1/2 cups white chocolate chips
Preheat oven to 350.
Cream butter and sugar together until light and fluffy, then add eggs one at a time, beating well after each addition. Add peppermint extract.
In another bowl, whisk together the cocoa, flour, baking powder and salt. Add to wet ingredients and fold in chocolate chips.
Drop tablespoons of dough onto lined sheet trays and bake for 12 minutes. Let cool completely.
Melt white chocolate chips in the microwave (stirring after each 30 second interval) and scoop into a small plastic bag. Snip off end and drizzle cooled cookies with white chocolate.