Preheat the oven to 350 and prepare a cookie sheet with parchment paper and set to the side.
Melt the chocolate in a double boiler in the microwave for 30-second increments. Stir until creamy and set to the side to cool.
Mix the flour, baking powder, salt, espresso powder, and cocoa powder in a small bowl. Set to the side.
Using a hand or stand mixer, cream the butter with the sugar until light and fluffy, about 2-3 minutes. Then, add the eggs one at a time, followed by the vanilla and peppermint extract.
Mix in the melted chocolate until fully combined.
Add the dry ingredients to the butter mixture. Mix until smooth and combined.
Add in the peppermint chocolate chips and fold them in the dough using a rubber spatula.
Form the cookie dough into balls using a cookie dough scoop and place the cookie dough in the refrigerator to chill for 20 minutes.
Place the chilled cookie dough on the prepared baking sheet and bake the cookies in the oven for 12 minutes until the edges of the cookies are set. Before placing it in the oven, top it with extra peppermint chips if desired.
Let the cookies cool slightly on the cookie sheet before moving them to a cooling rack.
