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.