Sift or whisk together flour, cocoa, and baking soda then set aside.

Using a stand or hand mixer cream together butter and sugars. Add egg, egg yoke, peppermint extract, and water.

Slowly mix in dry ingredients then fold in peppermint chips.

Refrigerate dough 1 hour.

Preheat oven to 375 degrees

Roll dough into 1 tbsp balls and place on a lightly greased baking sheet. Take your extra handful of peppermint chips and press a few on top of each cookie.

Bake for 7-8 minutes (don't over bake these!).

Remove and let cook on a rack.