• Preheat oven to 350°F/177°C, Line two cookie sheets with a silicone baking mat or parchment paper.
• To mix wet ingredients, in a stand mixer with paddles attached or a hand mixer with beaters attached, cream together 1½ cups unsalted butter, ½ cup granulated sugar, 1½ cups light brown sugar, 3 eggs, 2 Tablespoons light corn syrup, and 1 Tablespoons pure vanilla extract until light and fluffy. Set aside.
• Mix the dry ingredients by using a medium-sized mixing bowl, whisk 4 cups all-purpose flour, 1 cup dark cocoa powder, 1 Tablespoon cornstarch, 2 teaspoons baking soda, and 1 teaspoon salt.
• Gradually beat the dry ingredients into the wet until a dough forms.( Do not over mix the dough so the cookies stay tender.)
• Using a medium cookie scoop, scoop out dough mound into your hand and roll into a ball. Place on the prepared cookie sheet and light press into a thick disk
• Bake in the preheated oven for 15-18 minutes or until firm around the edge. Allow to cool completely

How to make Royal Icing

• Use a standing mixer, with whisk attachment, beat 3 large egg whites, 1 teaspoon cream of tartar, 2½ cups confectioners' sugar, and 1 teaspoon vanilla extract until combined and holds a soft peak, about 5 - 7 minutes. See Note 1
• Once the icing is white and holds a peak, beat in about 5-7 drops of super red food coloring. You want to color to be dark as blood
• Once you have that color, beat in about 2 Tablespoons of water to ‘thin’ the icing out, you want icing that falls off a spoon like lava.
• Take a fork and dip it into the red icing, shake the icing dipped fork, while still having a firm grip around the fork, at the cookies to create a ‘splatter’ look
• Continue to do this until your cookies are coated to your liking.
• Allow the icing to dry for 1 hour before eating.