These cookies are a bit high maintenance to make – but are so worth it! They’re made with cake and bread flour and have a crispy, chewy texture, and a chocolate dipped bottom. Yum!
- 10 tablespoons butter, softened
- 2/3 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cake flour*
- 3/4 cup bread flour
- 1/2 teaspoon (heaping) baking soda
- 1/2 teaspoon (heaping) baking powder
- 1/2 teaspoon salt
- 2 1/2 cups mini chocolate chips – divided
- Preheat oven to 350º. Line two baking sheets with parchment paper.
- Cream butter and both sugars in the bowl of a stand mixer for 5 minutes. Mix in the egg and vanilla.
- Add in the flour mixture and mix until just combined. Stir in 1 cup of the chocolate chips.
- Drop approximately 2 teaspoons of dough on the baking sheet. Bake for 8 to 11 minutes until golden. Let cool for 15 minutes, then transfer to a wire rack.
- In a small bowl microwave the 1 1/2 cups of remaining chocolate chips in 30 second increments, stirring after each time until chocolate is mostly melted. Transfer to a pastry bag, and pipe 1 to 2 teaspoons on parchment paper, pressing down cooled cookie, coating the bottom. Let the cookie set up before attempting to remove the cookie – 20 minutes in the fridge will help speed up the process.
- * To make your own cake flour, measure out 1 cup of flour remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Sift 3 to 5 times to incorporate the ingredients together.
