Heat oven to 350°F.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add syrup and egg; continue beating until well mixed. Add flour and salt; beat at low speed until well mixed.
Shape dough into 1-inch balls using floured hands. Roll each ball into 10-inch rope. Shape into pinwheel shape leaving one end uncurled to resemble head of snail. Place snails 2 inches apart onto ungreased cookie sheet. Bake 10-13 minutes or until lightly browned.
Place chocolate chips into bowl; microwave, stirring every 30 seconds, 60-90 seconds or until melted and smooth. Use point of toothpick dipped in melted chocolate to make eye on each snail.
If dough is too soft, refrigerate 30 minutes.