Melt butter and semisweet chocolate in a pot over low heat or in a bowl using the bain-marie method (bowl over a pot of boiling water). Once fully melted and incorporated, set aside to cool.
In a bowl, crack in the eggs and pour in the brown sugar. Mix and whisk them until light and fluffy.
Then add in the melted chocolate and mint extract. Mix until the chocolate mixture is well combined and set aside.
In another bowl, combine the flour, salt and baking soda.
Next, gradually fold the flour mixture into the chocolate mixture until they are well combined.
Add in the unsweetened cocoa powder and chocolate chips and gently fold them into the mixture.
Line the baking tray with baking sheet and scoop 1 tbs size cookie dough onto the baking sheet until the mixture is finished.
Sprinkle the top with some crushed candy canes and bake in the oven for 12 minutes.
When done, add more crushed candy canes (optional: based on your preference) and set the cookies on a cooling rack to cool off completely.
Before serving, sprinkle with some powdered sugar.
