In a large mixing bowl, beat butter with sugars until light and fluffy. Add the eggs, one a time, mixing well after each adding. Add in vanilla extract and espresso powder.
In a spearate bowl, combine flour, cocoa powder, baking soda, and salt. Slowly add in to the butter mixture, do not over beat.
Cover dough with plastic wrap and refrigerate for about 30-45 minutes.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a 2 Tbsp cookie scoop, scoop dough and place on prepared baking sheet. Bake for 10 minutes. Lightly press the cookie dough if it is still domed on top.
Remove and cool completely on a wire rack.
Melt white chocolate according to package directions. Dip half of the cookie in the melted white chocolate, then in the peppermint candy. Place on parchment paper to set, about 15 minutes.
Store in airtight container at room temperature.
Notes
Store chocolate sugar cookies in an airtight container at room temperature for up to one week.
You can freeze chocolate cookies, without the garnish of peppermint and white chocolate. Store in airtight freezer container for up to 30 days.