3ouncesLindt EXCELLENCE 70% Dark Chocolate Barchopped
Fleur de Selfor sprinkling
Instructions
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Gradually add the cornstarch and flour and beat until well combined. Refrigerate dough for 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Using a 1 tablespoon cookie scoop, roll dough into balls and place on prepared cookie sheet at least 2 inches apart.
Bake for 12 minutes or until cookies are set and edges are turning lightly brown.
Cool completely before frosting.
To make the frosting, add the sugar, butter, and milk to a small saucepan and heat to a boil, stirring constantly. Once mixture is boiling, continue cooking and stirring for 60 seconds. Remove from the heat and stir in the chocolate. Continue stirring until chocolate has melted. Pour mixture into a bowl and place in the fridge until completely chilled, about 1 hour.
Use a mixer to beat the frosting until light and fluffy. Spread onto the cookies.