Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups purpose flour (1 or 2 tablespoons extra if needed) ((195 grams))
  • 2 tablespoons corn starch
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1 tablespoon cocoa
  • 1/2 cup butter (salted / softened) ((105 grams))
  • 1/4 cup 2 tablespoons granulated sugar ((75 grams))
  • 2 tablespoons brown sugar (packed)
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup + 2 tablespoons mini chocolate chips (divided)

Instruction

  • In a medium bowl sift the flour, corn starch, baking soda, salt and cocoa.
  • In the mixing bowl beat on medium / low speed (#2 speed) the butter and sugars for 2 minutes, until creamy. Then add the egg and vanilla and beat to combine.
  • Add the sifted flour mixture a half at a time and when almost combined add 1/2 cup chocolate chips, combine. Move the dough to a lightly floured flat surface knead a few times to form a round ball (if dough is too wet than knead in 1-2 tablespoons flour). Wrap the dough in plastic wrap and refrigerate 1 hour.
  • Roll the dough out, and with a small round cookie cutter (1-2 inches / 2-4 cm) cut then form into a drop shape, by pinching the top of the circle into a rounded point to form a tear drop shape, place the cookies on a parchment paper lined cookie sheet, top each cookie with a few extra chocolate chips. Refrigerate the cookies for 15-20 minutes, while the oven is pre-heating.
  • Pre-heat oven to 350F (180C).
  • Bake the cookies for approximately 15 minutes. Let cool 5 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!