Optional: For added indulgence, brush the bottom of the cookies with melted bittersweet chocolate.
Melt chocolate in the microwave for 1 minute or melt in a double boiler and stir until smooth and melted.
Spoon chocolate onto the back of each cookie and spread with a spatula or butter knife. Place cookies on a parchment-lined baking sheet and chill until chocolate hardens.
Wrap hardened cookies in plastic and store them at room temperature.
INGREDIENTS
2 cups minus 2 Tablespoons cake flour (see note)
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter ( 1 1/4 cups, I use salted)
1 1/4 cup light brown sugar
1 cup plus 2 Tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate (20 ounces, bars or chips)
sea salt flakes (optional)
10 ounces bittersweet chocolate (for spreading on the bottom of the cookies)
INSTRUCTIONS
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