Preheat oven to 350°F. Line a large baking sheet with parchment paper.

Melt 4.5 oz. chocolate chips in a microwave-safe bowl in 25 second intervals. Once only a few unmelted chunks remain, whisk in remainder to prevent overcooking the chocolate. Cool chocolate for 5 minutes then whisk in melted butter, sugars and cocoa powder.

Mix in the non-dairy milk, and peppermint extract. Add the flour, salt, baking powder and soda. Whisk together until fully combined. The dough will seem on the softer side. Let batter sit at room temp. for 10 minutes to firm up.

Use a 1.5-2 tbsp cookie scoop to distribute dough onto parchment-lined baking sheet. Top with additional chocolate chips. Bake for 12 minutes. Immediately out of the oven, sprinkle tops with crushed peppermint. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack.