Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.

In a medium-sized mixing bowl, whisk together the flour and cocoa powder. Stir in most of the chopped dark chocolate, leaving some aside for topping.

In a stand mixer, cream together room temperature butter, brown sugar, granulated sugar, salt, baking soda, baking powder, and vanilla extract for about five minutes.

Add the egg to the mixture and beat until fully incorporated.

Gradually mix the dry ingredients into the wet mixture until combined.

Portion about two tablespoons of dough into balls, flatten slightly, and place on baking sheets about two inches apart. Press reserved dark chocolate into each cookie.

Bake for 13-15 minutes until edges are set and centers remain soft.

Allow cookies to cool on baking sheets for about 10 minutes, then transfer to a wire rack.

In a microwave-safe bowl, combine white chocolate and coconut oil. Heat until smooth.

Dip the top of each cookie into the melted white chocolate, let excess drip off, and sprinkle with crushed candy canes.