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1
Mix flour, cornstarch, baking powder, and salt in a medium bowl, divide into half.
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2
Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.
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3
Cream sugar with butter until lightened and smooth.
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4
Beat egg mixture into creamed butter until just combined, scoop half of the mixture out and mix with the half of the dry ingredients to make the butter cookie dough.
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5
Add both of the melted chocolate into the other half the creamed sugar in the mixer, mix until well combined.
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6
Add the remaining dry ingredients and beat until mixture begins to clump together, 18 to 20 seconds on lowest speed of electric mixer.
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7
Do not over mix.
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8
Or you can use hand to finish this step as well.
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9
Turn both of the dough out onto a lightly floured board and knead gently to shape into two soft doughs.
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10
Doughs can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.
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11
Divide dough into sixths.
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12
Working with one portion at a time, roll dough into an 8 1/2 by 9-inch circle on parchment paper.
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13
Invert an 8-inch tart pan (or use an 8-inch pie pan to cut dough circle, then crimp perimeter with a fork.)
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14
Using a pastry cutter or a sharp knife, cut the dough circle into 8 wedges.
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15
Prick dough all over with fork.
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16
Bake the round at 350F (180C) degrees until golden, about 16 minutes.
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17
While cookie is still warm, use pastry wheel or sharp knife to reestablish original cut marks.
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18
Transfer wedges to wire rack and cool to room temperature.
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19
Melt the chocolate in double boiler.
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20
Once the chocolate is metled, turn the heat into low.
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21
Dip the cookie top into the melted chocolate.
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22
Place on a parchment or waxed paper until set, or refrigerate for half an hour.
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23
Store in an air tight container or freeze.
