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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
Working with about 1 tablespoon dough at a time.
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12
Roll each portion of dough into a ball.
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13
Roll ball into a 3-inch length with tapered ends, turn ends down to form a crescent shape.
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14
Repeat with remaining dough.
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15
Place dough crescents about 1 1/2 -inch apart on prepared cookie sheet.
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16
Bake at 350F (180C) degrees until golden, about 16 minutes.
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17
While cookies are still warm, dip them in sifted icing sugar, then arrange on a wire rack to cool to room temperature.
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18
Dip cooled cookies again in icing sugar.
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19
Melt the chocolate in a double boiler, once chocolate is metled, turn the heat into low.
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20
Dip the cookies into the metled chocolate.
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21
Place on a parchment or waxed paper until set.
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22
Or put into refrigerator for half an hour.
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23
Store in an air-tight container or freeze.
