Ingredietns:
1 cup softened unsalted butter
1/2 cup confectioners' sugar (icing sugar)
1 oz Bittersweet chocolate, melted
1 1/2 cups all-purpose flour
2 tbsp Cocoa powder
3 tbsp cornstarch
Directions:
- Preheat oven to 350F (175C). Beat the butter and confectioners' sugar together until light and fluffy. Stir in the chocolate. Sift the flour, cocoa powder, and cornstarch and stir into the creamed mixture.
- Pipe the mixture using a 3/4in (1 1/2cm) fluted nozzle into 2in (5 cm) rosettes spaced 2 in (5cm) apart on a non-stick baking sheet.
- Bake for 10-12 mins until golden.
- Allow to firm up slightly before transferring them to a wire rack to cool.
- Dust with 2 tbsp confectioners' sugar to decorate.
- Store cookies in an airtight container for 5-7 days.
Source from 500 cookies book by Philippa Vanstone
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