Preheat your oven to 350º F and line two baking sheets with parchment or a silicone baking mat.
In the bowl of your stand mixer or with an electric hand mixer cream together the butter and sugars.
Add the eggs one at a time and mix well, next add the peppermint extract.
In a mixing bowl sift together the flour, cocoa powder, baking soda, baking powder and salt.
Add the flour mixture to the butter mixture and mix until combined, then stir in the baking chips.
Using a 1 1/2 Tbs cookie scoop, scoop the dough into rounds and place 2" apart on the baking sheets.
Bake for 8-9 minutes, remove from the oven and let cool for 3 minutes on the pans, serve warm or transfer to a wire rack to cool completely and store in an air tight container for up to 3 days.