In a large bowl mix together the butter and sugars on a medium speed.
Add the egg, vanilla and coffee
Take 4 of your candy canes and crush them up finely in either a food processer or by placing them in a zip lock bag and crushing them with your rolling pin. Then add them to your batter.
In a separate bowl combine your flour, cocoa powder, baking soda and salt
Slowly add your dry ingredients to your wet ingredients. Mix on low to medium speed.
When your dough is combined, chop up your bittersweet chocolate into medium to large chunks.
Add your semisweet chocolate chips and your bittersweet chocolate chunks to the batter and mix well. Reserve your white chocolate for the end.
Roll out your cookies into large size balls and place on your cookie sheet with parchment paper. DON'T press your cookies down.
Place cookies into the fridge for at least 1 hour or the freezer for 15 minutes.
Pre-heat oven to 350 degrees. Once dough comes out of the fridge place them right into the oven and bake for 12-15 minutes.
While the cookies are cooling down. Melt your white chocolate over a double boiler. Then crush your remaining 4 candy canes but this should be a more course crush.
Once your cookies have cooled completely, dunk half of each cookie into the white chocolate. Then immediately place on a cookie rack and sprinkle with your candy canes.
Once the white chocolate has cooled they are ready to eat! Enjoy!