In a stand mixer, mix butter, corn syrup, powdered sugar, vanilla, and heavy cream until smooth.

Scoop into 1 tbsp-sized balls.

(Optional: dye 1/3 of mixture orange and combine with white for a “yolk” look.)

Place on a parchment-lined tray and freeze for 60 minutes (or overnight).

Beat butter, granulated sugar, and brown sugar until light and fluffy (1–2 minutes).

Mix in egg, vanilla, and molasses until combined.

Add flour, cocoa powder, espresso powder, baking soda, and baking powder.

Fold until a soft dough forms.

Scoop ~1/3 cup of dough.

Flatten in your palm and place frozen filling in the center.

Wrap dough around filling and roll into a ball.

Roll in granulated sugar.

Place dough balls on a parchment-lined tray.

Freeze for 30–45 minutes.

Preheat oven to 350°F.

Bake for 12–14 minutes.

(If filling leaks, chill longer before baking.)

Right after baking, use a circular cup or cutter to swirl cookies into perfect circles.

Let cookies sit on the tray for 10 minutes before transferring.

Enjoy fresh or store chilled for up to 8 days.