Preheat the oven to 325 degrees. Line a couple of baking sheets with Silpat liners or parchment paper.

In a large bowl combine the first 12 ingredients. Stir well to combine. Set aside.

In a saucepan over medium heat, melt the butter, sugar and corn syrup until the sugar dissolves, stirring so the mixture doesn’t burn. As the mixture boils, it will continue to bubble up, continue to stir to distribute the heat evenly and not burn.

Add the heavy cream and bring to a boil, continue cooking for another 3-4 minutes until the mixture thickens. Remove from heat and add this butter mixture to the combined dry ingredients. Stir well to combine.

Using a small scoop (1 tablespoon size), place 12 cookies on a cookie sheet, leaving enough space between each for spreading. Slightly flatten each cookie before putting them into the oven. Bake at 325 for 8-10 minutes until the edges are golden. Remove from the oven and let the cookies cool for 5 minutes. When cooled, remove to wire rack to set.

When completely cooled, dip the bottom of the cookies in melted chocolate and return to Silpat. Let the chocolate set at room temperature or in the refrigerator for 10 minutes. Store in an airtight container.