In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, peppermint extract, and optional green food coloring until fully combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the semi-sweet chocolate chips with a rubber spatula until evenly distributed.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 1 hour. Chilling helps prevent spreading and makes the dough easier to handle.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Place the powdered sugar in a small, shallow bowl.

Scoop rounded tablespoons of chilled cookie dough (about 1.5-inch balls). Roll each ball generously in the powdered sugar, ensuring it's completely coated. Place the coated dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will puff up and then crack, creating the signature crinkle effect.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.