Preheat your oven to 375 degrees F and line 2 rimmed cookie sheets with parchment paper.

In the bowl of an electric mixer (or large mixing bowl) add granulated sugar and butter.

If using an electric mixer, add the paddle attachment, and cream together the butter and sugar until light and fluffy, about 2 minutes.

Scrape down the bowl a few times while mixing to make sure the ingredients are fully incorporated.

With the mixer on low, add the egg and vanilla extract.

Mix until just combined and scrape down the bowl.

Turn off the mixer.

In a smaller mixing bowl whisk together the flour, cocoa powder, and baking powder.

Add the flour mixture to the wet dough and slowly combine until well mixed and no large clumps of ingredients remain.

Fold in the chocolate chunks and peppermint white chocolate chips.

Scoop the cookies onto the parchment-lined baking sheets, leaving 2 inches between each cookie.

You should have about 6 cookies per baking sheet.

Bake for 12-14 minutes, or until the cookies are set in the center.

Store the cookies in an airtight container.