2 Ingredient Chocolate Butter Cookies

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.

In a large microwave-safe mixing bowl, add chocolate chips. Heat in microwave in 15-30 second intervals, stirring in between with a spatula, until chocolate is melted and smooth. You can also melt the chocolate on the stove using the double boiler method.

Add in the cornstarch. Stir it in until the cornstarch is completely and evenly incorporated into the batter. Make sure you don't have any streaks of melted chocolate that haven't been mixed with the cornstarch. Your batter should be uniform in color and have the consistency of a chocolate spread (like Nutella).

Add chocolate batter to a piping bag. Using a large open star tip (I used one with a 1/2 inch opening), pipe chocolate swirls or whatever design you prefer. See notes for other options if you don't wish to pipe the cookies.

Bake cookies for about 6 minutes. The cookies should look dry and done on the surface. Do not touch the cookies to check if they are done because they will be extremely hot when they come out of the oven. Let the cookies cool before eating. If you don't mind your hands getting a little melted chocolate on them, the cookies taste best right after they are cooled (about 30-60 minutes after they are done) but the surface of the cookies will be a little sticky. If you let the cookies cool for several hours, they will no longer be sticky on the surface but the texture of the cookies will be much firmer. You can enjoy them fully cooled but you can also warm them up briefly to soften the texture. See notes for more details.