Ingredients

The Base

• 227 g (2 sticks) unsalted butter, cold and cut into small cubes
• 125 g cake flour
• 200 g all-purpose flour
• 25 g cocoa powder
• 1 tsp baking soda
• 1 tsp cornstarch
• A pinch of salt

Wet Ingredients and Sugars

• 100 g granulated sugar
• 180 g brown sugar
• 2 large eggs, cold
• 1 tbsp vanilla extract
• 2 tsp red food coloring

Mix-Ins

• 1 cup dark chocolate chips, for the dough

Post-Bake Toppings

• Dark chocolate chips
• White chocolate chips

Instructions

1. Mix the Dough

1. Cream the butter and sugars: Using a mixer fitted with the paddle attachment, mix the cold, cubed butter with the granulated and brown sugars on medium speed for 2–3 minutes. The mixture should resemble a coarse paste. Don’t let the butter melt or become warm.
2. Add the wet ingredients: Turn the mixer to low. Add the cold eggs one at a time, followed by the vanilla extract and red food coloring. Mix just until combined.
3. Add the dry ingredients: Sift together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and salt. Add to the wet mixture and mix on low just until the flour streaks disappear.
4. Fold in the chocolate: Add 1 cup of dark chocolate chips and gently fold them into the dough with a spatula.

2. Chill, Shape, and Freeze

1. Chill: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30–60 minutes, until firm enough to handle.
2. Portion and shape: Weigh the chilled dough into 100 g portions. Shape each portion into a tall form, taller than it is wide, to help control spreading.
3. Freeze: Arrange the shaped dough on a parchment-lined tray, cover, and freeze for 1–2 hours, or until solid.

3. Bake, Reshape, and Top

1. Preheat the oven: Heat the oven to 175°C. Line a baking sheet with fresh parchment paper.
2. Arrange the dough: Place the frozen dough portions directly on the baking sheet, leaving plenty of space between them.
3. Bake: Bake for 14 minutes.
4. Reshape immediately: As soon as the cookies come out of the oven, place a large round cookie cutter over each one. The cutter should be larger than the cookie. Swirl it quickly against the baking sheet to draw in uneven edges and create a thick, uniform circle.
5. Add the toppings: While the cookies are still hot, press extra dark and white chocolate chips firmly into the surface.
6. Cool: Leave the cookies undisturbed on the baking sheet for 10 minutes before moving them, so they can set.

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