Preheat the oven to 350F. Line two baking sheets with parchment paper. Set aside.

In a small bowl, whisk the flour, salt, and baking powder. Set aside.

In a bowl of a stand size mixer fitted with paddle attachment cream together the eggs and sugar on medium high speed until light and fluffy, and the mixture has double in size. About 7-8 minutes.

While the egg mixture is creaming, in a small size sauce pan, on low heat, melt the butter until it’s completely melted. Once the butter is melted add a third of chocolate, with a rubber spatula, mix until the chocolate has melted. Once the chocolate has melted into the butter, and another ⅓ and repeat until all the chocolate is combined and melted.

Take the pan off the heat and add the dark cocoa powder. Mix until smooth and there are no more lumps.

Turn the mixer to low and add the vanilla and oil mix until combined.

With the mixer still on low, slowly add the warm chocolate mixture until combined.

Add the flour mixture to the egg/ chocolate mixture and mix on low just until there are no more flour streaks. Using a rubber spatula, scrape the sides and the bottom of the bowl to ensure all the ingredients have been mixed together.

Cover the mixture with a towel or plastic wrap and let it sit on the counter for 5-10 minutes.

Using a small cookie scoop, scoop the batter onto the prepped sheet pan spacing each ball about 2 inches apart. You should be able to fit 12 on each pan.

Bake for 8-12 minutes, mine took 9 minutes (my oven runs hotter)

Let the cookies completely cool in the pan.

Once the cookies have come to room temperature, dipped half of the cookie into melted white chocolate and top with crushed peppermint. Let the chocolate chill for 20 minutes to set.