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

In a medium mixing bowl, whisk together the flour and cocoa powder until well combined. Fold in the majority of the chopped dark chocolate, reserving a small handful for later.

In a stand mixer, cream the unsalted butter, light brown sugar, granulated sugar, kosher salt, baking soda, baking powder, and vanilla extract for about 5 minutes until fluffy.

Add the room temperature egg to the mixture and blend until fully incorporated.

Gradually mix in the dry ingredients until just combined to form a thick, fudgy batter.

Using a tablespoon or scoop, portion out 2-tablespoon balls and place them 2 inches apart on baking sheets, flattening slightly.

Bake for 13 to 15 minutes, until edges are set; let cool completely on wire racks.

Melt the white chocolate and coconut oil in a microwave-safe bowl, stirring until smooth.

Dip the cooled cookies into the melted white chocolate and top with crushed candy cane.

Store in an airtight container or enjoy immediately.