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1
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
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2
In a large bowl, cream together butter and sugar.
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3
With the mixer on low speed, add in the milk and the extracts.
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4
Mixture will look curdled.
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5
Gradually, add in the flour mixture until fully incorporated.
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6
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
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7
Preheat oven to 375F.
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8
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.
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9
Cookies will not spread very much, so you can put them quite close together.
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10
Bake for 13-15 minutes, until cookies are firm at the edges.
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11
Cool cookies completely on a wire rack before dipping in chocolate.
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12
In a microwave safe bowl, combine chocolate and butter.
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13
Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth.
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14
Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
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15
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
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16
Reheat chocolate as needed to keep it smooth and easy to dip into.
