In a medium bowl, sift the dry ingredients and whisk to combine. Set aside.
In a separate bowl or a bowl of a stand mixer, beat the butter, coconut oil, and sugars until smooth.
Add the eggs, one by one beating in between until incorporated in the batter. Add vanilla, and peppermint extract. Beat until combined.
Add dry ingredients to the wet ingredients bowl in batches and beat on low speed.
Fold in chocolate chips. Cover with plastic wrap and refrigerate the dough for at least 4 hours, preferably overnight.
When ready to bake, preheat the oven to 350F. Prepare a large cookie sheet with parchment paper. Scoop about 1 ½ tablespoon size cookie dough balls (use a cookie scoop or measuring spoons for this) and place on the baking sheet. Make sure your cookies are at least 2-3 inches apart.
Bake for 13 minutes, until the edges are set and the center is still soft. Cool the cookies for 3 minutes on the pan, then transfer them to a wire rack to cool completely. Enjoy!
