1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Combine the chocolate and half of the cocoa powder in a heatproof bowl. Melt the butter in a skillet over medium-low heat until bubbly, then pour it over the chocolate mixture and let it sit to melt completely.

2-Next, in a separate bowl, whisk the eggs, granulated sugar, brown sugar, and salt on medium-high speed until light and pillowy, about 6 to 8 minutes. Stir the chocolate mixture until smooth and glossy, reheating briefly if needed. On low speed, add the peppermint extract and chocolate mixture to the egg mixture, then scrape the sides and bottom of the bowl.

3-Add the flour and remaining cocoa powder, mixing on low until partly combined, and gently fold in any remaining dry ingredients to avoid overmixing. Use a ¼-cup scoop to form 12 balls of dough on the baking sheets. Bake for 10 minutes, then remove and bang the trays on the countertop once to create a craggy surface.

4-Sprinkle the crushed peppermint candy on top of each cookie and bake for an additional 2 minutes. Allow the cookies to cool completely on the baking sheets. The total preparation time is approximately 40 minutes, including baking and cooling, making it perfect for party hosts looking for quick desserts.