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First, prepare the crumb:
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Preheat the oven to 300 F. Line a sheet pan with parchment paper; set aside.
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In a medium bowl, whisk together the flour, cornstarch, sugar, cocoa powder and salt. Pour in the butter and mix with a spatula until all of the dry ingredients are moistened and small clusters begin to form.
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Spread the crumb onto the prepared sheet pan, breaking up any large clusters. Bake for 20 minutes; crumbs should still be slightly moist to the touch, and will continue to harden as they cool.
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After 20 minutes remove pan from the oven and allow to cool completely before using or eating. Store crumbs in an airtight container for up to 1 week at room temperature, or up to 1 month in the fridge. (This recipe makes twice as much chocolate crumb as is needed for the cookies, so you can either make a second batch of cookies, or enjoy the crumbs on their own.)
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To prepare the cookies:
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With an electric mixer, cream together the butter, sugar and corn syrup on medium-high speed for 2-3 minutes, or until fluffy and fully combined, scraping down the sides of the bowl with a spatula as needed. Add in the egg, vanilla, and the melted chocolate; mix for another 7 to 8 minutes. Set aside.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Fold the dry ingredients into the wet ingredients until just combined, about 1 minute, being careful not to over mix the dough. Fold in 1 cup of the chocolate crumbs until just incorporated, about 30 seconds.
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Using a 1/4 cup measuring cup, scoop the dough onto a parchment-lined sheet pan, slightly flattening the tops of the cookie dough domes. Cover the sheet pan tightly in plastic wrap and chill for at least 1 hour, or up to 1 week. Warning: Cookies will not bake properly from room temperature-don't try it (unless you want a giant mess on your hands).
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When ready to bake, preheat oven to 375 F. Arrange the chilled dough about 4 inches apart on parchment-lined baking sheets (I was able to fit a maximum of 6 cookies on each of my large baking sheets). Bake for 18 minutes. Cookies will puff, crackle, and spread. If, after 18 minutes, cookies still seem doughy in the center, give them 1 more minute in the oven, but no more!
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Allow cookies to cool completely on the baking sheets before storing in an airtight container for 5 days at room temperature or 1 month in the freezer.
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Recipe adapted from Scarletta Bakes, as adapted from Momofuku Milk Bar.
