Preheat the oven to 350°F. Line two baking sheets with parchment paper or foil., In a small bowl mix together the flours, salt, cinnamon, and orange zest until well blended., Combine the butter, sugar, and corn syrup in a medium saucepan set over low heat. Stir until the butter melts and the sugar dissolves. Increase the heat to medium and bring just to a boil. Remove the pan from the heat., Stir in the dry ingredients into the pan, followed by the orange extract., Drop the batter onto the prepared baking sheet by teaspoonfuls (a teaspoon cookie scoop works well here), spacing the spoonfuls 4" apart from one another. We recommend baking no more than six cookies on a pan., Bake the cookies for 7 to 9 minutes, until they're an even golden brown. Transfer the cookies, on their parchment or foil, to a rack, and let them rest until they're completely cool and crisp., Bake succeeding batches while the first batch is cooling., Once the cookies are completely cool, drizzle them with melted dark chocolate, if desired.