Ingredients
2cupsall-purpose flour,spoon & leveled
2tspcornstarch,(cornflour)
1tspBaking Soda
½tspsalt
¾cupunsalted butter,softened to room temperature
¾cuppacked light sugar,or dark brown
¼cupgranulated sugar
1largeegg,at room temperature
2tsppure vanilla extract
1cupmini chocolate chips
½cupunsalted butter,softened to room temperature
¾cuppacked light brown sugar
1tsppure vanilla extract
1cupheat-treated all-purpose flour,plus 2 tbsp, spoon & leveled
½tspsalt
¼cupmilk,(60ml)
1cupmini chocolate chips,(180g)
Preparation
In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, beat the butter for about 1 minute on medium speed until completely smooth and creamy.
Add the brown sugar and granulated sugar then mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda, and salt. At low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.
Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (2+ hours preferred for thicker cookies) and up to 2 days. Chilling is mandatory for this cookie dough.
In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter on high speed for about 1 minute until creamy. Switch the mixer to medium speed and add the brown sugar. Beat until combined, scraping down the sides and bottom of the bowl as needed.
At low speed, add the vanilla, flour, and salt. Beat until everything is mixed; the dough will be thick and heavy. Add the milk and beat on Low for about 30 seconds to fairly mix it in. Then switch to high and beat for at least 2 minutes until combined and very creamy.
Gently fold in chocolate chips. Set aside at room temperature until ready to use.
Remove cookie dough from the refrigerator and allow to sit at room temperature for about 10 minutes.
Preheat oven to 350 degrees F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Once chilled, the dough will be slightly crumbly but will come together if you work the dough with your hands as you roll it into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for about 8 to 10 minutes, until barely golden brown around the edges.
Allow cooling for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to a cooling rack to cool completely before sandwiching.
Sandwich dollops of cookie dough frosting between two cooled cookies, creating sandwiches. Store in an airtight container in the refrigerator for up to 3 days.
