Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in chocolate chips, nuts, and candy corn.

Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart. NOTE: your candy corn MUST be enclosed in the cookies and not peeking out on the bottoms. If candy corn is showing where they hit the cookie sheet they’ll melt out. Just manipulate each dough ball so that none are showing. If the dough is too wet to do this immediately, you can chill it for 30 minutes (or just get your hands dirty!) If you want to top the cookies with more candy corn to show what’s inside, do this before baking.

Bake for 9-12 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Cool at least 5 minutes on cookie sheets before removing.

Store in an airtight container for up to 3 days or freeze for up to one month.