Preheat oven to 350 degrees F. Line two rimmed baking pans with parchment paper.

In medium heatproof bowl, stir together chocolate and 1/4 cup cocoa powder. 

Melt butter in small pot over medium-low heat. 

Once butter is melted, pour over chocolate mixture. 

Let sit for 10 seconds, then stir until all chocolate is melted and mixture is smooth. If your chocolate doesn't melt all the way, see note below.

Place eggs, granulated sugar, brown sugar and salt in bowl of stand mixer fitted with whisk attachment. Mix on medium-high speed 5 minutes.

Reduce mixer to low and add peppermint extract. Then, slowly stream in melted chocolate until all chocolate is incorporated.

Scrape down sides of bowl with rubber spatula. Add flour and remaining 1/4 cup cocoa powder. Mix on low speed to just begin combining, but then remove bowl from mixer and use rubber spatula to finish folding flour into batter until flour is just incorporated. Do not overmix.

Use 2 tablespoon cookie scoop to scoop onto prepared baking pans. Transfer to oven and bake 8 minutes.

Remove from oven and bang baking pans on the counter a couple of times to give the cookies a beautiful crinkled texture. Immediately sprinkle cookies with crushed peppermint. 

Allow cookies to cool completely on baking pans before serving. Store cookies in airtight container at room temperature for up to 3 days.