Directions

1. In a medium bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda and mix.
2. In a large bowl, whisk together the butter, sugar, and egg until thoroughly mixed. Add the Karo^® Corn Syrup and vanilla extract and mix well.
3. Add about half the dry ingredients to the wet ingredients and mix well, until thoroughly mixed. Stir in half of the chocolate chunks and half of the white chocolate chip morsels (about 1 cup each) and mix well. Add the rest of the dry ingredients and
4. mix well. The mixture should form thick cookie dough that is not too sticky.
5. Cover the cookie dough bowl with plastic wrap and chill in the fridge for at least 30 minutes, or up to two days.
6. When you're ready to bake, preheat the oven to 325F. Grease 2 large baking sheets or line them with parchment paper.
7. Take the chilled cookie dough out of the fridge. Use spoon to scoop out about 1 tablespoon of cookie dough. Roll it into a ball with your hand and place on the baking sheet. Repeat, and place the cookie dough balls about 2 inches apart.
8. Take the rest of the chocolate chunks and white chocolate chip morsels and stick them on top of the cookie dough balls. Really pack them in there because the ball will turn into a 3 inch wide cookie and the toppings will spread (see the blog post for a photo!).
9. Bake at 325F for 8 minutes. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool. Enjoy warm, or store in a container with an air-tight lid once cooled down.