Recipe Image

Chocolate Melt Aways

  • Intermediate
  • 3 dozen cookies
  • 1 hr
Baking Success Or Baking Mess


1 cup semisweet chocolate chips
4 tablespoons half & half
1 cup all-purpose flour
1/2 cup Fleischmann's® Corn Starch
1/2 cup powdered sugar
2 tablespoons cocoa powder
3/4 cup (1-1/2 sticks) butter, softened
1 teaspoon vanilla
1/2 cup Ganache
1 teaspoon pure vanilla extract


Preheat oven to 350°F.

To prepare Ganache:

Place chocolate chips and half and half in a microwave-safe bowl. Microwave on HIGH power (100%) for 30 seconds to 1 minute or until chocolate begins to melt. Stir together until smooth. Set aside.

To prepare Cookie Dough:

Combine flour, corn starch, powdered sugar and cocoa powder in medium bowl; set aside.

Beat butter in a large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla to butter and blend. Add 1/2 cup ganache (reserving remaining ganache for later use) to butter mixture and beat until well blended. (If necessary, refrigerate dough for 30 minutes to 1 hour or until easy to handle.)

Roll dough into 1-inch balls and place on ungreased baking sheets. Bake 10 to 12 minutes. Let cool on baking sheet for 2 to 3 minutes, then transfer to wire rack until cooled to room temperature.

Drizzle remaining ganache over cookies (see recipe tip below). Store cookies in air tight container.

Recipe Tip: Transfer ganache to a sealable sandwich-size plastic freezer bag using a rubber spatula. Seal bag and snip a small tip off the lower corner of bag. Squeeze ganache through opening to pipe onto cookies.

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