In a saucepan, melt the butter over medium heat, stirring frequently until it foams and develops a nutty aroma. Remove from heat and allow to cool slightly then stir in the semi-sweet chocolate chips and espresso powder until melted and smooth. Allow the mixture to cool to room temperature.

Transfer the browned butter mixture to a mixing bowl. Add the brown sugar and white sugar, and beat until creamy and smooth.

Mix in the eggs, one at a time, until fully incorporated. Add the sourdough discard and vanilla, mixing until smooth.

In a separate bowl, sift together the cocoa powder, flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Don't overmix your dough!

Stir in the milk chocolate and white chocolate chips until incorporated through cookie dough. Scoop cookie dough onto plastic wrap and chill for 1 hour.

Baker's Note: You can skip chilling dough if you'd like, but resist flattening cookies if you do so prior to baking. If you want to chill dough longer than 1 hour, let dough rest on counter and warm up before trying to scoop and bake.

Preheat your oven to 350°F (175°C). Use a 2-ounce cookie scoop or measure roughly 2 Tablespoons of cookie dough to shape your cookies (I use this cookie scoop linked here https://amzn.to/4ggXi43 for extra big cookies). Place cookie dough mounds on parchment-lined baking sheets, spacing the cookies 2 inches apart. Bake for 15 minutes, or until the edges are set and the centers are soft. After removing cookies from oven I like to tap my cookie sheet on the counter while cookies are still warm to give them a nice finish. Let cookies cool completely on a wire rack.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between bursts until smooth. Stir in the coconut oil for a thinner consistency- you want dipping chocolate slightly runny. Dip half of each cooled cookie into the melted chocolate, and sprinkle with crushed candy canes or peppermint chips. Place the dipped cookies on a parchment-lined tray.

Flash freeze the cookies for 5 minutes to help the white chocolate harden.

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.