Line 2 large baking sheets with parchment paper or nonstick baking mats.
Place butter and chocolate chips in a microwave safe bowl and set for 1 min and additional 30 seconds increments until it starts to melt mixing every 30 seconds.
In a large bowl, sift together the flour, baking powder, salt, and cocoa powder. Whisk to combine.
Add the eggs to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric hand mixer and whip on high speed until foamy, about 1 minute. Continue mixing while slowly adding the granulated and brown sugar until the mixture is pale and falls into ribbons, about 8 - 9 minutes. (sugar will starts to dissolve).
Add the melted chocolate mixture to the whipped eggs and mix on low speed until just combined.
Add the dry ingredients and mix again until smooth.
Using an ice cream scoop, scoop the cookies onto the prepared baking sheets and smooth the tops with your finger.
Bake for 8 minutes, remove the cookies from the oven and sprinkle crushed candy canes on top.
Return the cookies to the oven and bake for another 4 – 6 minutes, until the tops are cracked and shiny.
Remove from the oven and immediately smack the baking sheets against the countertop, then let the cookies cool completely on the pans before transferring unto a plate.