1 lb unsalted butter, softened
1 cup icing sugar
3 cups unbleached all purpose flour
½ cup cornstarch, sifted
pinch salt
1 tsp ground ginger
1 cup dark chocolate chips, divided
½ cup white chocolate chips
In a large bowl, combine butter and icing sugar. With an electric mixer, cream butter and sugar until light and fluffy.
In another bowl, whisk together flour, cornstarch, salt, ginger and ½ cup of dark chocolate chips until well combined. Add flour mixture to butter and blend until just combined. Do not over mix or cookies will be tough.
Divide dough in half and wrap in parchment or plastic wrap. Gently shape dough into rectangular logs approx. 2” width. Refrigerate logs for 1 hour or overnight. Dough should be firm.
After refrigeration preheat oven to 325F.
Unwrap one log at a time and cut into ¼” to ½” slices cross wise. Bake on a parchment lined cookie sheet for 20 minutes or until cookies are light brown. Cool completely.
Drizzle cookies alternately with white and dark chocolate.
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