Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside.

In a microwave-safe bowl, melt 1 cup of the chocolate chips in the microwave using 30-second intervals, stirring between each, until smooth. Measure out ⅔ cup of the melted chocolate and set aside in a separate bowl for drizzling later.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter until smooth and creamy. Add the granulated sugar, vanilla extract, and peppermint extract. Beat until well combined and light in texture.

Add the eggs one at a time, mixing thoroughly after each addition. Beat in the remaining melted chocolate until fully incorporated.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the remaining 1½ cups of chocolate chips using a spatula or spoon.

Roll one tablespoon of dough into a 1½-inch ball and place onto the prepared baking sheet. Repeat with the remaining dough, spacing each cookie approximately 2 inches apart. Bake for 8 to 9 minutes, or until the tops are cracked but the centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Rewarm the reserved ⅔ cup of melted chocolate in 10-second microwave intervals until fluid and smooth. Transfer to a resealable plastic bag, snip a small corner off, and drizzle over the cooled cookies. Immediately sprinkle with crushed candy canes. Chill briefly, about 15–20 minutes, to allow the chocolate to set.