Chocolate Filled Melting Moments

We went home for the holiday and I brought back a book all about chocolate chips. I saw this one and had the urge to make it right away. They made the cookies with a different filling of more margarine and mini chocolate chips in it. I went all chocolate!! It looks super long and complicated but it really is not at all!!

Ingredients-

• 1 cup flour (you can do 1/2 cup regular flour and 1/2 cup cake flour I did all regular flour)
• 3/4 cup corn starch
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup margarine (1 1/2 sticks margarine) at room temp
• 3/4 cup powdered sugar
• 1 tsp maple flavoring (they say vanilla but I think switching it to maple gives it a something special taste)

Filling-

• 1/4 cup heavy whipping cream
• 1 tbs margarine
• 4 ounces semisweet chocolate chips
• 1/2 tsp vanilla extract (or maple)

Directions-

Preheat your oven to 300 degrees making sure that the rack is in the middle of the oven. Line cookie sheets with parchment paper. Sift the flour, corn starch, baking powder and salt together and set aside. In another bowl mix the margarine and sugar together on medium speed (with an electric mixer). Once it is smooth and a light color, about 1 minute of mixing, add the vanilla until blended. Scrape down the sides of the bowl as needed. On low speed add in the flour mixture. It should be mixed just until it is all incorporated and the dough is smooth. To make each cookie, take a small ice cream scoop or a tablespoon, level out the dough and roll it in your hands. Put the cookies on the sheet about 2 inches apart. Use a fork to press the cookie down to 1 inch thick disks. The fork marks give the cookies a cute design on top. Bake the cookies one cookie sheet at a time. They back for about 25-30 minutes till the cookies feel firm when you touch them and the bottom of the cookie is light golden colored. While you are cooling the cookies make the filling.

In a sauce pan heat up the whipping cream and margarine on a low flame till the margarine melts. When you see small bubbles on the side turn the flame off and put in the chocolate. Once the chocolate is all melted add in the vanilla or maple. Once the filling cools take a small metal spatula or a butter knife and spread the filling on the bottom of the cookie, not the side with the fork marks. Place another cookie on top an that's it!!

Another great thing about this recipe is it can be stored in a covered container for upto 5 days!!!