Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, dutch processed cocoa powder, baking soda, salt and cornstarch.

In a separate mixing bowl cream the butter, granulated sugar, and brown sugar together with a mixer on medium speed for, 1-2 minutes.

Add in the eggs, corn syrup, and peppermint extract, mix again.

Gently add in the dry ingredients, mixing on low or by hand just until combined.

For regular sized cookies, use a cookie scoop to drop 2 tablespoon sized dough balls on a silicone mat lined baking sheet. You can also use a 1/4 cup to portion out the dough. Divide the dough ball in half and you get two portions that are each about 2 tablespoons.

For large “crumbl sized cookies” use a 1/4 cup of dough per cookie.

For regular sized cookies, place the cookies 3 inches apart on a silicone lined baking sheet. Bake for 12-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.

For large “crumbl sized cookies”, place the cookies 4-5 inches apart on a silicone lined baking sheet. Bake for 15 minutes. Allow the cookies to cool on the sheet for 20 minutes before moving to a cooling rack. Bake one cookie sheet at a time.

Allow the cookies to cool before dipping in chocolate.

Place the white chocolate chips in a microwave safe bowl. Microwave for 3 minutes on 50% power, stirring after each minute. Continue to microwave until fully melted. Thin out the chocolate with vegetable oil so it’s a nice dipping consistency. Dip each cookie into the chocolate, then place them back on the silicone mat or on parchment paper. Sprinkle crushed candy canes over the melted chocolate. Allow them to harden completely before removing them from the baking sheet.