Peppermint Mocha Cookies

These peppermint mocha cookies will be the star of your holiday cookie tray and cookie exchanges! The candy cane crunch and white chocolate put them over the top!
Ingredients
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
12 cup 100g granulated sugar
12 cup 100g packed light or dark brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1 cup 125g allpurpose flour spooned leveled
12 cup 2 Tablespoons 51g unsweetened natural cocoa powder
1 teaspoon baking soda
2 teaspoons espresso powder or 1 Tablespoon instant coffee granules
18 teaspoon salt
1 cup 180g mini or regular size semisweet chocolate chips
8 ounces white chocolate coarsely chopped
3 large candy canes crushed
Instructions
In a large bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter granulated sugar and brown sugar together on medium high speed until fluffy and light in color about 23 minutes. Add the egg vanilla extract and peppermint extract and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl whisk the flour cocoa powder baking soda espresso powder and salt together until combined. With the mixer running on low speed slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.