Prepare baking sheets with parchment paper and set aside.

Preheat the oven to 300 degrees.

In a large bowl, add the flour, cocoa powder, baking powder and salt. Use a whisk to combine. Set aside.

Add the white sugar, brown sugar, vanilla and peppermint extracts to a large bowl. Stir to combine.

In a medium, microwave-safe bowl, add the cubed butter and 1 cup of the semi-sweet chocolate chips.

Microwave on high in 15 second intervals, stirring in between, until the chocolate and butter is fully melted and smooth.

Add the melted chocolate to the sugars and stir to combine.

Either use a hand mixer with this bowl or add the wet components to a large mixing bowl.

Beat on medium until fully combined and smooth.

Add the eggs, one at a time, beating well in between.

Add the flour mixture to the wet and mix on medium-low until the flour has no more streaks.

Add the remaining semi-sweet chocolate chips and white chocolate chips and mix on slow until just combined.

If the dough is dry, you can add one Tablespoon of milk at a time until the dough is smooth and shiny and not too chunky.

Use a cookie scoop to grab a spoonful of dough at a time, roll the dough in your hands to create a smooth ball, then place it on the prepared cookie sheet. Repeat with the remaining dough, placing each cookie ball approximately two inches apart.

Gently press a few dark chocolate morsels and a few white chips into the top of each cookie ball. You can add more after the cookies are baked as well.

Bake for 14-16 minutes or until the edges of the cookie are set.

Remove from the oven and press a few more chips into each cookie. Sprinkle a few pinches of peppermint crumbs over each cookie. Allow to cool for a few minutes before moving the cookies to a cooling rack.