• In a large bowl, using a whisk, mix together the 2 ⅔ cups multipurpose gluten free flour, ⅓ cup cocoa powder and ½ teaspoon kosher salt. Set aside.
• In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until it is thin and watery. It will be thick and tacky at first. 
• In a large bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the 1 cup unsalted butter or vegan baking stick with 1 cup of the granulated sugar until soft and fluffy. About 2-3 minutes. 
• Slowly beat in the cornstarch water mixture and 2 teaspoons pure vanilla extract into the butter and sugar until combined. 
• Starting and ending with the gluten free flour mixture, alternate between slowly beating in the gluten free flour mixture and the ⅓ cup milk into the bowl of the electric mixer until just combined.

  The dough will be very thick, you might need to work it with your hands a bit. 
• Remove dough from bowl, shape into a round flat disc, wrap in plastic wrap and freeze for 30 minutes.

  When the dough is almost done chilling, preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
• Remove dough from the freezer or fridge and use a small cookie scoop or use your hands to roll dough into 1 inch balls.

  There should be 40 dough balls total.

  Pour the ¼ cup of granulated sugar into a bowl. Drop each dough ball into the sugar and coat completely.
• Push your thumb or pointer finger into the center of each ball to create a well. Reshape the cookie to make sure it is round, if needed.

  Re-drop each cookie into the granulated sugar and coat again.
• Place the cookies on the baking sheet about 2-3 inches apart.

  Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13 minutes.

  I bake no more than 12-15 at a time. Pop the extra dough balls into the fridge while the first group are baking.
• Immediately reshape the cookies when they come out of the oven and if the holes need to be fixed, gently press the bottom of a wooden spoon into the holes to fix. 

  Don’t use your thumb or you’ll burn your finger! (Speaking from experience here). 
• Let the cookies cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

Make the Chocolate Ganache

• Place ¾ cup chocolate chips, 4 tablespoons vegetable and 1 ½ teaspoons light corn syrup in a microwave safe bowl.

  Heat in 15 second increments, stirring after each time, until completely melted and incorporated. 
• Use a tiny spoon to pour the chocolate ganache into each hole of each cookie. 

  You can serve the cookies right away when they’re all gooey or wait till they’re cool when the filling solidifies. Either way they’re delicious!