Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Use a hand or stand mixer to beat the butter, granulated sugar and brown sugar together on medium high speed until fluffy and creamed, about 2-3 minutes.

Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined.

Then, stir in the chocolate chips with a rubber spatula. The cookie dough will be thick and sticky.

Scoop cookies and place on a parchment or silicone mat lined baking sheet. Cover tightly with plastic wrap and chill for at least 2 hours in the fridge or overnight.

Remove cookie dough from fridge and preheat oven to 350°F (177°C). Get two bowls, fill one with the powdered sugar and one with the granulated sugar. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar.

Place 3 inches apart on silicone lined baking sheets.

Bake the cookies for 11-12 minutes. Cookies should flatten a little bit when they are ready to be removed from the oven. They will also deflate a little while cooling.

Remove cookies from the oven and cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.

While cookies are cooling, prepare the white fudge topping. Remove all white fudge pieces from their bags and add to a metal bowl. Using the double boiler method, warm the white fudge until totally melted - about 8-10 minutes.

Remove from stove and spoon some of the melted white fudge on top of each cookie then sprinkle with crushed peppermint. Enjoy immediately!