This easy-to-assemble recipe yields enough dough for a batch of crumbly, rich cookies, plus 2 crusts for other desserts (see related recipes at left).
Storage tip: Store the dough disks, wrapped tightly in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw in the refrigerator overnight and soften at room temperature. You may also roll out a disk, line a tart or pie pan, cover tightly with plastic wrap, and refrigerate overnight or freeze for up to 1 month. It can go directly from the freezer to an oven.
- 3 cups all-purpose flour, plus more as needed
- 2 1/4 cups cake flour
- 1 1/2 tsp. salt
- 2 1/4 cups (4 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1 Tbs. vanilla extract
- 8 oz. semisweet chocolate chips
Make the dough
Sift together the all-purpose flour, cake flour and salt into a bowl.
In a large bowl, using an electric mixer, beat together the butter, confectioners’ sugar and vanilla on low speed until smooth, about 1 minute. Add the flour mixture and beat just until a moist dough forms. Form the dough into 3 equal disks and wrap separately in plastic wrap. Refrigerate 1 disk until firm, about 45 minutes, and store the remaining 2 disks for future use (see note above).
Cut out the cookies
Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
On a lightly floured work surface, roll out 1 dough disk 1/4 inch thick. Using a 2-inch round cookie cutter, cut out cookies. Transfer them to the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies
Bake until the cookies are golden, about 15 minutes. Transfer to a wire rack and let cool.
Meanwhile, put the chocolate chips in a microwavable bowl. Melt at 10-second intervals in a microwave until smooth and melted, stirring often.
Dip one half of each cookie into the chocolate and return to the rack, allowing the chocolate to set. Store the cookies in an airtight container at room temperature for up to 5 days. Makes about 30 cookies; makes 3 cookie dough disks total.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).