This is a traditional cookie recipe. They’re buttery and rich, with a hint of sweetness, crispness, and tenderness. They’re created with simply FIVE ingredients, including chocolate (which is optional but highly encouraged)!
Ingredients:
2 cup (226g) unsalted butter, chilled, cut into small cubes
granulated sugar, 1/2 cup (100g)
a quarter teaspoon of salt
1 teaspoon extract de vanille
1 3/4 cup unbleached all-purpose flour (248g) (scoop and level to measure)
8 oz. chopped semi-sweet chocolate (optional)
Instructions
In the bowl of a stand mixer, combine the butter and sugar. In a large mixing basin, sprinkle salt all over. Set the mixer to medium-low and blend until everything is well incorporated.
Blend in the vanilla until everything is well incorporated (butter should be uniformly distributed), scraping down the bowl as required.
Mix in the flour until everything is well mixed.
Roll out the dough 1/3 inch thick on a floured surface. Using a cookie cutter or a knife, cut the dough into squares or rectangles. Here, I produced roughly 3 x 1 inch rectangles).
Place 1 inch apart on baking pans that have not been buttered. Excess flour from scrapes can be dusted off, compressed, and re-rolled.
Chill baking sheets for 30 minutes in the refrigerator. Preheat the oven to 350 degrees halfway through.
Bake one sheet at a time in the center of the oven for 13 to 16 minutes, or until cookies are just set. Tip: If your cookies are spreading unevenly around the edges after 9 minutes, remove them from the oven and use a butter knife to slide the spread section back in and smooth out the edges.
Allow 15 minutes for cooling on the baking pan. After that, cool on a wire rack. Continue with the second baking sheet.
Place chocolate on a microwave-safe dish if using the optional chocolate finish. Melt on 50% power for 20 seconds at a time, stirring in between intervals until melted and smooth (or melt in a double boiler on the stovetop).
Dip chilled cookies in chocolate about halfway, raise, and run bottom side of cookie around inner bowl edge to remove extra chocolate. Refrigerate to set after transferring to parchment paper lined baking sheets.
