Place chocolate chips in a microwave-safe container. Microwave on HIGH about 1 1/2 minutes, stirring at 20 second intervals until chocolate is melted. Stir in corn syrup; set aside.
Place Krusteaz Professional Buttermilk Biscuit Mix and half & half in a mixer bowl.
Using a paddle, mix on low speed 30 seconds or until crumbly. Change to medium speed and mix 30 seconds or until dough ball forms.
Place dough on floured surface and knead lightly, 5-6 times.
Scale into 5, 21 oz pieces. Spoon about 4 oz reserved chocolate mixture into each dough portion, breaking up the chocolate into small pieces. Knead dough several times to create marbled effect.
Shape each piece into ball and flatten into 8-inch circle, slightly domed in center. Cut each piece into 8 wedges.
Place on prepared baking sheets. Brush with cream and sprinkle with coarse sugar, if desired.
For convection oven, bake at 425°F 10-12 minutes; for standard oven, bake at 375°F 7-9 minutes or until light brown.