• In a large saucepan over medium low heat, melt butter, unsweetened chocolate and semisweet chocolate. Remove from heat.
• Whisk in sugar until well mixed. Add and mix in one egg at a time to the chocolate mixture. Whisk in mint extract.
• In a medium bowl, mix together flour, baking powder, and chocolate chips.
• Add flour mixture to melted chocolate mixture and combine.
• Transfer batter to the bowl, cover with plastic wrap, and refrigerate for 2 hours (up to 24 hours).

To Bake

• Preheat oven to 350°F. Line baking trays with parchment paper.
• Using a 1 ¼ Tablespoon cookie scoop (size #50), scoop dough and roll into 1 inch balls. Place on lined baking tray, about 2 inches apart.
• Bake for 8 minutes, remove from oven and sprinkle with chopped candy cane while warm.
• Cool on baking tray for 5 minutes then transfer to cooling rack and cool completely.