Ingredients 12 cup unsalted butter room temperature. 12 cup brown sugar. 2 Tablespoons granulated sugar. 1 teaspoon vanilla extract. A pinch of salt. 1 14 to 1 12 all purpose flour.* 34 cup mini chocolate chips. For dipping: 8 oz 56% cocoa chocolate or dark. 4 oz milk chocolate. 4 oz white chocolate Instructions Preheat oven to 350F. Spread flour on a rimmed lined baking sheet and bake for just 5-10 minutes. Please check post for other ways to heat treat your flour and about safety. In a deep bowl، add butter، vanilla extract and both sugars. Beat on medium until creamy and mixed well. Add salt and gradually add flour half cup at a time until you reach 1 cup then add by two tablespoons until the dough comes to a cookie dough consistency. Fold in the mini chocolate chips. Cover the bowl and pop in freezer for 10 minutes.
Line a baking sheet with parchment paper. Scoop dough and roll into 1-inch balls. Refrigerate for 30 minutes.
Melt chocolate: In a microwave safe bowl، place chocolate، each separately، and microwave at 50% power for 1-1 12 minutes. Remove and stir. If not completely melted، return to microwave and repeat heating at 30 seconds intervals. Take care as scorching may occur. Using forks dip cookies in chocolate and tap off excess chocolate. Drizzle with ribbons of more chocolate if desired then return to the cookie sheet. Refrigerate for another 15 minutes or until chocolate hardens. Keep in an airtight container in fridge. These can be kept in freezer as well. Enjoy.
Recipe Notes * I’ve used exactly 1 14 cup + 2 Tablespoons of flour.