With almost 5 sticks of butter, these cookies are a little shameful to make. But if you are like me and happen to be a cake-y, bread-y, scone-y, biscuit-y, shortbread-y type of person, you will probably agree that their yumo factor makes them worth it.
3 Cups All Purpose Flour
2 Cups soft-wheat (not to be confused with Whole Wheat) flour. Anything that has 'Cake Flour' on the label should do the trick.
1 1/2 Tsp. Salt
2 1/4 Cups Unsalted Butter at room temperature
1 1/2 Cups Powdered Sugar
1 Tbs. Vanilla
8 oz. Semisweet Chocolate Chips
Sift together all purpose and cake flours and salt into a bowl.
In a large bowl, beat together, on low speed, butter, powdered sugar and vanilla until smooth
Add flour mixture and mix just until moist dough forms
Roll dough into three equal disks and refrigerate or freeze any unused portions
Cut out cookies from one of the disks with a round cookie cutter.
Transfer onto baking sheet lined with Parchment Paper
Bake at 350 for 15 minutes. Transfer to cooling rack and let cool completely.
Meanwhile, melt chocolate chips in microwave in 10-second intervals, stirring until smooth and melted. Dip one half of each cooled cookie into melted chocolate. Return to rack to let chocolate set. Store in airtight container.
Recipe courtesy of Williams Sonoma Desserts, 2007.