Step Instructions

• In a bowl, whisk together the all-purpose flour, cornstarch, and salt until well-blended.
• In a separate bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar and mix until fluffy, followed by the egg yolk and vanilla extract.
• Combine the dry ingredients into the wet mixture until a crumbly dough forms, then mix until it comes together.
• Roll the dough into 12 equal balls and flatten each one into a disc shape.
• Gently use your finger or the back of a small teaspoon to imprint hearts in the center of each disc.
• Refrigerate the shaped dough for at least 20 minutes, or freeze for 10 minutes.
• In a microwave-safe bowl, heat the heavy cream until hot but not boiling.
• Pour it over the chocolate chips and let it sit for a minute, then stir until smooth.
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Space the chilled cookies at least 1.5 inches apart on the sheet, add ganache to each heart imprint and bake for 10-12 minutes.
• Allow the cookies to cool on the baking sheet completely before transferring to a wire rack.