For the cookies:
1¾ cups (7.5 oz) all-purpose flour
1½ tsp. baking soda
6 tbsp. (4 oz.) corn syrup
½ cup (6 oz.) melted clarified butter* OR ½ cup neutral oil, such as canola oil
2 tbsp. vanilla extract
For the chocolate coating:
1 lb. semisweet or bittersweet chocolate, chopped and melted**
*To make the needed amount of clarified butter, melt 12 tbsp. butter in a saucepan over medium-low heat. Skim all of the foam from the surface. Measure out the liquid portion (½ cup by volume or 3 oz. by weight), leaving behind any solids that have settled to the bottom.
**For best results, use tempered chocolate for the coating. This gives the chocolate the best texture, makes it less likely to melt when held, and allows the cookies to be stored at room temperature without the chocolate blooming. If you don’t want to bother with tempering the chocolate, just store the cookies in the refrigerator.
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. Combine the flour and baking soda in the bowl of an electric mixer and stir briefly on low speed to combine. Add in the corn syrup, butter, and vanilla, and mix until a dough comes together. Form into a disc, wrap in plastic wrap and chill for 10-15 minutes.
Place the dough on a lightly floured surface and roll out to ¼-inch thickness. Use a 2½-inch round cookie cutter to cut out rounds of dough, and use any smaller cutter or pastry tip to cut a small hole from the center. Reroll dough scraps and cut out additional cookies. Place the dough rounds on the prepared baking sheets and poke lightly with the tines of a fork. Bake until just barely browned, about 7-9 minutes. Transfer the cookies to a wire rack and let cool completely.
When the cookies are completely cool, melt the chocolate in a heatproof bowl set over a few inches of simmering water. Line the baking sheets with new pieces of parchment (or flip over the pieces you already used). One at a time, dip the bottom of each cookie lightly in the melted chocolate so that it is covered with a thin layer. Transfer to the baking sheet and repeat with the remaining cookies. Use the remaining chocolate to create a striped pattern over the surface of the cookies (use a squeeze bottle or a plastic bag with a very tiny tip cut off). If you are using tempered chocolate, simply let stand at room temperature to allow the chocolate to harden, about 5-10 minutes. If you are using non-tempered chocolate, transfer to the refrigerator to chill briefly and set the chocolate. Store in an airtight container.