Preheat the over to 350°F. Line cookie sheets with parchment paper and set aside.
Brown the butter in a small sauepan for 15 minutes or until brown and set aside.
In a large-sized bowl mix together the white sugar, cocoa powder, egg, vanilla, coffee, and browned butter.
In a medium-sized bowl, mix flour, baking powder, and salt with a small whisk or fork.
Add the flour mixture to the large bowl and mix with a hand mixer until combined. Take care and scrap the sides of the bowl with a spatula when needed.
Fold in the semi-sweet chocolate chips.
Use a cookie scoop and place them onto the cookie sheets. Press down a little to create a more compact and uniform shape
Bake for 8-9 minutes.
Allow the cookies to cool on the cookie sheet for 5 minutes before placing them on a wire rack to cool.
Melt the white chocolate chips in a glass bowl in the microwave for 15 seconds and mix. Repeat this 3 times or until melted.
Add the peppermint extract to the melted white chocolate chips and mix.
Drizzle the white chocolate over the cookies with a spoon.
Immediately sprinkel the crushed candy canes over the cookies.
Notes
If you are using the same cookie sheet each time, allow the cookie sheet to fully cool before adding new batter.