Directions

1. Microwave the unsweetened chocolate and semisweet chocolate chips with the butter, 30 seconds at a time, until melted (about 1 minute). Stir with a spoon to combine. Set aside and let cool to room temperature.
2. In a large bowl, mix together the sugar, coffee, eggs, salt, and vanilla with a whisk or rubber spatula. Once the chocolate and butter mixture is cool, mix into the egg mixture. Add the flour and baking powder and combine. (This will be a wet dough)
3. Cover the bowl with plastic wrap and refrigerate for 1 hour, or up to 24 hours.
4. Preheat the oven to 375 degrees.
5. Scoop cookie dough out by the tablespoonful and roll into rounds. Place on half sheet pans lined with parchment paper. Place evenly, as cookies will spread.
6. Bake in a preheated oven for 11-12 minutes. Be careful not to over-bake. They will look slightly under baked, but will set up nicely once removed from the oven. Let cool completely on a baking rack.
7. Use an electric hand mixer or stand mixer to beat the frosting ingredients together. Add a little milk at a time, until you get the consistency you desire.
8. Spread frosting on each cookie and sprinkle with crushed peppermint candies. Enjoy immediately or store in an airtight container.