• Preheat oven to 350°F.
• Tip before starting! I will note that this is a thicker dough that is easiest to make with a stand mixer. If you only have a handheld mixer, you may just need to use a spatula to help mix the flour in.
• In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (¾ cup, 1 ½ sticks), light brown sugar (¾ cup), and granulated sugar (¾ cup) for 2 minutes until light and fluffy.
• Add the eggs (2 large), vanilla extract (2 teaspoons), and light corn syrup (3 tablespoons) and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
• Add in baking powder (1 teaspoon) and salt (½ teaspoon) and mix for another 5-10 seconds until combined.
• Lastly, add dark cocoa powder (¾ cup) and all-purpose flour (2 ¼ cups) and mix on medium until combined.
• Spray a light-colored metal 9×13 pan with cooking spray, then line pan with parchment paper, leaving a 2 inch overhang on each long side so that you will be able to lift the bars out of the pan.
• Drop the dough into 1-tablespoon sized chunks into the prepared pan and spread until smooth on top.

  Tip: This dough is a little sticky, so to help spread, I recommend spraying your hands with cookie spray or use place another piece of parchment paper on top and continue pressing down.
• Bake bars at 350°F for 18-22 minutes, or until the center no longer looks wet. The center may look a tiny bit underdone but the bars will continue to bake in the hot pan when cooling.

  Allow to fully cool before decorating.

To Make Chocolate Coating:

• Add chocolate chips (1 cup) and unsalted butter (¼ cup, i.e. ½ stick) to a small to medium-sized microwafe-safe bowl. Heat on 50% power for 30 second increments until full melted, stirring in between (even if nothing is melted the first few rounds, still stir it!). Microwaving on 50% power is important to melt the chocolate slowly to prevent from the chocolate seizing or burning.
• Once melted, add in the ¼ teaspoon peppermint extract and stir. Before spreading, set aside about 2 tablespoons of chocolate for the drizzle.

  Note that this coating isn't as liquidy as a ganache, it's a little firmer so that it hardens up well. That said, if your mixture looks too thick to spread, you can add 1 tablespoon of melted butter to help thin.
• Spread melted chocolate over cooled cookie bars until tops and sides are covered. Spoon the 2 tablespoons of reserved chocolate in a piping bag or ziploc bag with a tiny corner cut off, then drizzle over top for added presentation.
• Allow chocolate to harden before cutting; it's best to refrigerate or freeze for 30 minutes to help set.

  To get clean slices, fill a tall cup with hot water. In between cuts, dip the knife into the water and use a paper towel to dry it off. When cutting, don't "saw" the bars but rather press straight down and gently lift the knife.