The Cookie:

  • 1 stick unsalted butter, softened
  • 2/3 cup confectioners sugar
  • 2/3 cup flour
  • ¼ cup cornstarch
  • 1/3 cup unsweetened baking cocoa
  • ¼ cup mini chocolate chips for garnish

The Cream:

  • ¼ cup unsalted butter, softened
  • 4 oz. mascarpone cheese
  • 1½ cups confectioners sugar
  • ½ teaspoon vanilla

 

Directions:

The Cookie:

  • Preheat oven to 350°.
  • Cream the butter and sugar together in a medium bowl until light and fluffy.
  • Sift the flour, cornstarch and cocoa over the butter/sugar.
  • Mix until well combined to form a dough.
  • Roll out dough to a thickness of 1/8 to ¼ inch on a lightly floured surface.
  • Cut out cookies with a square cutter and bake on a parchment-lined sheet for 12-15 minutes.
  • Remove from oven and cool completely on a wire rack.
  • Fill with mascarpone cream and press sides in mini chips to coat.

The Cream:

  • Beat the butter in a medium bowl until smooth.
  • Add the mascarpone cream and blend until well combined and smooth.
  • Add the sugar and vanilla and blend until smooth (about 2 minutes).
  • Refrigerate for at least an hour before using.
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