• Preheat the oven to 350 degrees.
• Line the cookie sheets with parchment paper.
• Combine flour, cocoa, cornstarch, baking soda, and salt in a large bowl.
  3 ¾ cup all-purpose flour, 1 cup cocoa powder, 2 teaspoon baking soda, 1 teaspoon Kosher salt
• Whisk to mix. Set aside
• Cream together in a large mixing bowl the butter, white and light brown sugar using an electric mixer until it becomes light in color and fluffy.
  ½ cup sweet cream butter, ½ cup light brown sugar, ½ cup white granulated sugar
• Add in the three eggs, pure vanilla, and corn syrup mixing until completely mixed.
  3 large eggs, 1 Tablespoons pure vanilla extract, 2 Tablespoons light corn syrup
• Continue beating while adding in the flour mixture until a soft cookie dough begins to form.
• With a large ice cream scooper, scoop dough into your hands and roll into a ball
• Place on the cookie sheet about 2 in apart from the other dough
• Use your hands to flatten the dough into the same size circles.
• Bake for 15-17 minutes.

Frosting

• Using a standing mixer, beat all ingredients except the candy canes until combined, creamy andthick
  1 Tablespoon cornstarch, 1 cup unsalted sweet cream butter, 1/2 cup confectioner's sugar, 1 teaspoon pure peppermint extract
• Scoop into the piping bag
• Pipe a spiral onto the top of the cookies
• Sprinkle the crushed candy canes on top
  10 candy canes
• Allow frosting to harden slightly for about an hour before enjoying it