• In the bowl, combine the flour, cocoa powder, baking soda, and salt.
• In the bowl of your stand mixer, beat the butter and sugars together until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until combined.
• With the mixer on low, slowly add the flour mixture to the butter mixture and mix until well blended.
• Add in the chocolate chunks and beat until incorporated. The dough will be thick and tacky.
• The dough now needs to be chilled for at least 3 hours. You can chill it in the bowl and scoop out the cookies later, or if you have room in your refrigerator, scoop out the cookies and place the baking sheet, covered, in the refrigerator.
• To form the cookies, scoop and roll the dough, about golf ball size, into balls. Don't flatten the balls. The taller the dough, the thicker the cookies will be. Arrange them 2-3 inches apart on parchment paper lined baking sheets.
• After taking the cookies out of the refrigerator (and scooping them out onto the baking tray if you haven't already done so) allow them to rest for 10 minutes before placing in the oven.
• While the dough rests, preheat the oven to 350° F (175° C).
• Bake for 11-12 minutes, until the edges look dry. The center will still be soft. If the cookies aren't spreading well after 8-9 minutes, you can shake the baking sheet to encourage spreading.
• Remove from the oven and let rest on the cookie sheet for about 10 minutes before transferring to a wire rack to cool completely.

To dip the cookies:

• Line a baking sheet with parchment paper.
• Melt the white chocolate wafers in the heatproof bowl in the microwave for 15 seconds, stir and continue cooking at 10 second intervals until mostly melted, then stir rapidly until the chocolate is smooth.
• Dip one side of each cookie into the white chocolate and place on the baking sheet. Sprinkle with peppermint right away, before the chocolate dries.