Step 1

In a stand mixing bowl, using the paddle attachment, beat together the softened butter and both sugars. Beat until just creamy, scraping the sides of the bowl. Beat in the corn syrup, molasses and vanilla.

Step 2

Add the egg, beating just until mixed.

Step 3

Mix together the flour, baking soda and salt.

Step 4

Add the flour mixture and stir until blended. The dough should be dry enough to shape with your hands, but not so dry that it's falling apart. If you used a scale it should be just right, but if for some reason the dough is too loose or very dry, you can try cracking a second egg and whisking in just enough to moisten. If your dough too loose and sticky, you can add a little more flour.

Step 5

Add the chocolate chunks or chips. Divide dough into 8 balls. Press the balls down slightly so that they are about 3 inches in diameter and a little over 1 inch thick. Put the balls on a plastic wrap lined dinner plate, then cover with more plastic wrap and forget about them for at least 24 hours.

Step 6

Bring the cookie dough to cool room temperature before baking or you can bake it cold. What you choose will affect the length of baking time and the consistency of the centers.

Step 7

When ready to bake, preheat the oven to 350 degrees F. and make sure it's at full temp. I recommend baking one cookie first to get the time right. My cookies were consistently done at 24 minutes. I've also baked these at 400 and at 400 they're usually done in 18 with browner edges and lighter centers.

Step 8

The cookies may have kind of a cakey consistency straight from the oven, but as the corn syrup cools the consistency changes to a more crunchy, chewy, cookie. So let the cookies cool, and if you want to set the chocolate you can freeze them. To serve, let thaw or warm in the oven.