In a large bowl whisk the flour, cocoa powder, baking soda, and salt until well combined.
In a large bowl use a hand mixer and cream the butter, stevia, coconut sugar, egg, vanilla, and peppermint on medium-high speed for about 2 minutes, or until well combined and fluffy. Scrape down the sides of the bowl with a spatula as needed.
Slowly add the dry ingredients to the wet ingredients and mix on low speed until combined. There should be no lumps.
Add the chocolate chips and fold through with a spatula until evenly dispersed throughout the cookie dough.
Cover the bowl and place it in the fridge for at least 2 hours.
Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
Use a cookie scoop or a large spoon to scoop out roughly 1.5 tablespoons of the cookie dough at a time. Use clean hands to roll the dough into a ball.
Lightly roll the balls one by one into the remaining granulated stevia and the powdered sugar and then place them onto the prepared baking sheet.
Bake in the preheated oven for 9 minutes. Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack.
Take each cookie and lightly dip the top into the remaining powdered sugar and place on the wire rack until ready to serve or store.