Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.

To make the ganache, heat the heavy cream in a microwave-safe bowl for 60–90 seconds, until hot but not boiling. Pour the hot cream over the chocolate and let sit for 2 minutes, then stir until smooth.

Allow the ganache to cool until firm enough to scoop, then roll into 1-tablespoon balls. Chill until ready to use.

In a stand mixer or with a hand mixer, beat the room-temperature butter for 3–5 minutes, until pale and off-white.

Add the brown sugar and granulated sugar. Beat for about 2 minutes, until the mixture is light and fluffy.

Mix in the egg until fully incorporated.

Add the vanilla extract, corn syrup (optional), and molasses (optional) and mix until smooth.

Add the all-purpose flour, baking powder, baking soda, cocoa powder, and salt.

Mix on low speed (or fold by hand with a spatula) just until a thick dough forms.

Scoop ⅓-cup portions (about 80 g) of dough and place one test cookie on the baking sheet.

Bake to check dough spread and oven temperature before baking the full batch.

Flatten a portion of dough in your palm, place a chilled ganache ball in the center, and wrap the dough around it to seal.

Arrange filled dough balls on the baking sheet, spacing evenly (about 6 cookies per tray).

Bake for 9–11 minutes, until the edges are set and the centers remain soft.

Immediately after baking, use a round bowl, cup, or cookie cutter to gently swirl around each cookie for clean, circular edges.

If serving fresh, dust lightly with powdered sugar and enjoy.

Store cookies in the refrigerator for up to 10 days, or at room temperature for up to 8 days.