Preheat oven to 350 degrees. Line baking sheets with parchment paper or a Silpat mat, set aside.
In the bowl of a stand mixer, beat together sugars, butter, vanilla and peppermint, until light and fluffy (about 2-3 minutes). Add in “espresso” (water + espresso powder) and one egg, mix until just combined. With mixing speed on low, continue to add in egg and egg yolks until mixture is smooth.
In a medium size mixing bowl, whisk together flour, cocoa powders, baking powder, baking soda and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain.
Remove bowl from stand and fold in chocolate chips, mint chips and chopped Andes bits. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
Remove dough from refrigerator, scoop onto prepared cookie sheets and place in oven. Bake for 10-12 minutes, being careful not to overbake! The cookies will look soft and gooey in the centers, but once they cool they will firm up (going over 13 minutes will result in hard cookies)! Remove cookies from oven, allow to cool on sheets for 2 minutes before transferring to a wire rack to cool completely.