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1
No need to preheat oven yet, this dough needs to chill!
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2
Place the flours, cocoa powder, baking soda, cornstarch, salt, chocolate chunks/chips and candy canes into a medium sized bowl and stir until combined and all the chocolate is coated in flour. Leave to one side.
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3
Place sugars and butter into a large bowl or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, about 2 minutes. Add the eggs and peppermint extract, scraping sides as necessary, and mix on medium speed until well incorporated, about 1 minute. Add the melted chocolate and mix on low until well incorporated.
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4
Add the flour mix and mix on low until a soft dough forms. Tip dough into a bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
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5
Once chilled, line 3 baking trays with parchment and preheat the oven to 350 F. Using a 1.5-tablespoon sized cookie scoop, scoop dough and place dough balls 2 inches apart on the trays. Flatten dough balls ever so slightly with a clean hand, to make sure they don't roll off!
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6
Place in the oven for 9-11 minutes, until risen, puffy and slightly crisp around the edges, but soft in the middle. You may need to bend down to see the way the light hits the cookies. If they are really shiny, they're not quite ready. But if they're kind of matte, with a slight sheen, then they're done. Remove from oven. Leave to cool on trays before storing in an airtight container, at room temperature, for up to a week.
