Ingredients
Scale
- 1 ¼ cups salted butter (melted (you can also use unsalted))
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs (room temperature)
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 8 oz milk chocolate melting wafers (or almond bark or chocolate chips)
Instructions
**For the Cookies**:
- – In the bowl of a stand mixer, combine melted butter, brown sugar, granulated sugar, and vanilla. Mix on low until combined. While the mixer is on low, add the eggs one at a time, followed by the dry ingredients.
- – Line a cookie sheet with parchment paper and scoop 24 even dough balls. Cover with plastic wrap and chill in the refrigerator for 45 minutes, up to 24 hours.
- – Preheat the oven to 350°F. Place 5 cookie dough balls about 2 inches apart on a baking sheet and bake for 12 minutes, or until the edges are just set. Leave the rest of the dough in the fridge until needed.
- – These cookies will spread! Once out of the oven, use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Let cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
**For Dipping**:
- – Line a baking sheet with wax paper or parchment paper. Once the cookies have cooled, melt the chocolate wafers in a shallow, heatproof bowl or plate according to the directions (typically, microwave for 30 seconds, stir, then heat for 20-second intervals until smooth).
- – Dip each cookie into the melted chocolate one at a time. Use two forks to lift it out and place it on the prepared baking sheet. Let cool completely before serving!