Set oven to 350°F (175°C). Prepare baking sheets with silicone liners or parchment paper.

In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt for 20 seconds. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined.

Mix in eggs one at a time, then blend in vanilla extract and peppermint extract.

With mixer on low speed, slowly add the flour mixture and mix just until combined.

Scoop dough by a rounded tablespoon (about 25 grams each) and shape into balls. If dough is sticky, chill as needed; mine was not sticky.

Space on cookie sheets 2 inches apart. Flatten cookies slightly.

Bake one sheet at a time in preheated oven about 8 minutes; cookies should appear slightly under-baked.

Let cool on baking sheet several minutes, then transfer to a wire rack to cool 5 minutes, then transfer to an airtight container to fully cool.

Once cookies are cool, melt white chocolate in a microwave-safe bowl on 50% power in 30-second increments, stirring between intervals until melted and smooth.

Dip half of each cookie in white chocolate, then transfer to parchment paper and sprinkle with peppermint bits. Chill to let chocolate set, about 10 minutes.

Store cookies in an airtight container.