Double Chocolate Peppermint Crunch Cookies

OK, let's be honest, you had me at double chocolate.  I found this recipe in Bon Appetit and while most recipes found there are a little "busy" (read 7 gazillion ingredients) this one looks fairly approachable.   I am going to give it a whirl for Christmas.
2 1/2 C. bittersweet chocolate chips (do not exceed 61% cacao) divided
1 1/2 C. flour
1/4 C. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. instant expresso powder
1/2 tsp. salt
1/2 C. (1 stick) unsalted butter, softened
1 C. sugar
1 tsp. vanilla
1 tsp. peppermint extract
2 large eggs
4 candy canes, coarsely crushed

Preheat oven to 375 degrees.  Line 2 large baking sheets with parchment paper.  Stir 2 C. chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth.  Measure 2/3 C. melted chocolate; transfer to small metal bowl and reserve for drizzling.

Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.  Using an electric mixer, beat butter in a large bowl until creamy.  Add sugar and both extracts; beat until smooth.  Add eggs; beat to blend.  Beat in melted chocolate from medium bowl.  Add dry ingredients; beat just to blend.  Stir in remaining 1/2 C. chocolate chips.  Measure 1 level tablespoonful dough; roll between palms to form a bowl.  Place on prepared baking sheet.  Repeat with remaining dough, spacing cookies 1 1/2 inches apart.

Bake cookies until cracked all over and tested inserted in center comes out with large moist crumbs attached, 8 to 9 minutes.  Cool cookies on baking sheet 5 minutes.  Transfer cookies on parchment paper to racks to cool completely. 

Rewarm reserved 2/3 C. chocolate over small saucepan of simmering water.  Using a fork, drizzle chocolate over cookies.  Sprinkle crushed candy canes over cookies.  Chill just until chocolate sets.  Can be made up to 3 weeks ahead and frozen.