Prepare softened butter at room temperature and whisk it until smooth. Add brown sugar and mix well.

Add corn syrup and salt to the butter mixture and whisk together.

Gradually add eggs in 2-3 batches, mixing well after each addition.

Sift together the dry ingredients (flour, cocoa powder, baking powder, baking soda) and fold them into the mixture using a spatula.

Once the dry ingredients are almost fully incorporated, add chocolate chips and mix to complete the dough.

Scoop the dough using an ice cream scoop onto silicone paper and freeze. Alternatively, refrigerate the dough for 2 hours, then scoop and freeze.

Store frozen cookie dough in a ziplock bag for up to 5-6 months.

Bake frozen cookie dough at 170°C (338°F) for 20 minutes, ensuring proper spacing on the baking tray.