1.  Preheat oven to 150°C (300°F). Line baking sheets with parchment paper.
2. Cream butter in a large bowl with an electric mixer on medium-high speed until very light in texture, about 5 minutes. 
3. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
4. Combine flour and cornstarch in a separate large bowl. Add to butter mixture and mix with an electric mixer on low speed until just combined.
5. Place balls of dough by heaping tablespoon (15 mL) on prepared baking sheets 5 cm (2 in.) apart. Press down with a fork.
6. Bake 20 to 25 minutes or until bottoms are lightly golden. Remove cookies from baking sheet and cool on wire racks.
7. Drizzle melted chocolate over cookies once they are cooled. Scatter sprinkles over melted chocolate.

Chef’s secret

To melt chocolate, microwave in intervals of 30 seconds, stirring between each interval, or place in a heat proof bowl over boiling water stirring constantly over low heat until melted.

This recipe is courtesy of Robin Hood.