In a stand mixer, add the cold unsalted butter and granulated sugar, and mix at low speed for 30 seconds. Increase to medium speed for 30 seconds, then medium-high speed for another 30 seconds until creamy.

Add the large eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then pour in the pure vanilla and peppermint extracts, mixing until combined.

Gradually mix in the unsweetened cocoa powder, cornstarch, baking soda, salt, cake flour, and all-purpose flour until a thick dough forms.

Fold in the Andes peppermint baking chips, white chocolate chips, and semi-sweet chocolate chips gently using a spatula.

Cover the bowl with plastic wrap and refrigerate for 20 minutes to help flavors meld and prevent spreading.

Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper.

Scoop out generously sized 6-ounce balls of dough, placing them on the baking sheet with about 3 inches apart. Bake for 8-12 minutes until the edges are set but the centers are still soft.

Let the cookies cool for at least 30 minutes on the baking sheet to develop a soft texture.