- 1 stick (4 ounces) unsalted butter
- 2/3 cup sugar
- 1/3 cup light corn syrup
- 2 tablespoons heavy cream
- 2/3 cup all-purpose flour
- 1 1/4 teaspoons cinnamon
- 4 ounces semisweet chocolate, chopped
- In a medium saucepan, combine the butter with the sugar, corn syrup and cream and bring just to a boil, stirring often. Remove from the heat. Add the flour and cinnamon and beat until smooth. Transfer the batter to a bowl and refrigerate until chilled.
- Preheat the oven to 325°. Line 2 baking sheets with parchment paper. Scoop six 1/2-teaspoon-size mounds of batter onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for about 8 minutes, or until the cookies are lacy and golden. Let the cookies cool on the baking sheet just until firm, then transfer to a rack to cool. Wipe off the parchment and repeat with the remaining batter, chilling it between batches.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Roll the edges of the cookies in the melted chocolate and set the cookies on wax paper until the chocolate is hardened.
The cookies can be stacked between sheets of wax paper and frozen in an airtight container for 1 week.