In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and sea salt. Set aside.

In the bowl of a stand mixer, beat the room-temperature unsalted butter with the granulated sugar and light-brown sugar until light and fluffy, about 2-3 minutes.

Reduce the mixer’s speed and add the eggs one at a time. If using, add the peppermint extract and mix until well combined.

Gradually add the flour mixture to the wet ingredients on low speed until just combined. Do not overmix.

Cover the dough tightly and chill in the refrigerator for at least one hour or overnight.

Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.

Use a medium cookie scoop to portion out the chilled dough onto the baking sheets, placing about 9 cookies per sheet.

Bake for approximately 10 minutes until the middles are set and they start to crack slightly at the tops.

Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack.

Dip cooled cookies in melted Bright White Candy Melts, letting excess drip off. Place on a parchment-lined sheet and sprinkle with crushed candy canes.