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Ingredients:

113g [½ cup] unsalted butter, softened

60g [¼ cup + 1 tbsp] fine sugar

1 egg yolk*

1 tbsp heavy cream

1 tsp vanilla extract

¼ tsp salt

125g [1 cup] cake flour

16g [2 tbsp] cornstarch

For chocolate dough:

9g [1¼ tbsp] cocoa powder, sifted

1 tbsp heavy cream

*for eggless:

2 tbsp of yogurt or heavy cream

Instructions:

1. Preheat oven at 170°C/340°F.

2. 2. In a large bowl, mix softened butter and sugar until creamy, fluffy and pale. Make sure it is only softened, not melting stage. Scrape the bowl occasionally.

3. 3. Add egg yolk*, cream and salt. Mix until well combined. 

*For eggless, replace egg yolk with 2 tbsp yogurt or 2 tbsp cream. (Excluding the other tbsp of cream, so total 2 tbsp of cream here)

4. Sift the flour and cornstarch in 2 batches. Fold in until the flour disappear. Then sift the remaining. Fold until incorporated. 

5. Divide the dough in half. 

6. In one half of the dough, sift the cocoa powder. Fold until well incorporated. Add a tablespoon of cream. This is so that the dough is softer, not too dry, to ease the piping later. 

7. Using piping tip #1M. 

8. Pipe on a pan, greased and lined with parchment paper. 

9. Bake in preheated oven at 170°C/340°F for 16-18 minutes. 

10. Cool the cookies completely before serving.