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For Dough:
Preheat oven to 350°F. Combine flour, corn starch, powdered sugar and cocoa powder in a medium bowl; set aside. In a large bowl, beat butter on medium speed of electric mixer until smooth. Add flour mixture and vanilla. Add half of ganache and beat until well blended. Roll dough into 1 inch balls and place on ungreased baking sheets. Bake 10 to 12 minutes or until brown. Remove from oven; cool 2 to 3 minutes then transfer to wire racks; cool to room temperature. Drizzle remaining half of ganache over cookies (see Recipe Tip). Store in airtight container.
For Ganache:
Place ingredients in a microwave safe bowl. Microwave on high for 30 seconds to 1 minute, or until chocolate begins to melt. Stir together until smooth.
Recipe Tip: Transfer ganache to a sealable sandwich size freezer bag using a rubber spatula. Seal bag and snip a small tip off the lower corner of bag. Squeeze ganache through opening to pipe onto cookies. |
