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Ingredients
  • subheading: Base Cookie Dough:
  • 2 and ⅔ cups ( 333g) all-purpose flour ( spoon & leveled)
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup ( 230g; 2 sticks) unsalted butter, softened to  room temperature
  • 1 cup ( 200g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 and ½ teaspoons pure vanilla extract
  • subheading: For the Chocolate Dough:
  • 2 Tablespoons ( 10g) unsweetened natural or dutch-process cocoa powder
  • 1 Tablespoon (15ml) milk
  • optional: ½ teaspoon espresso powder
  • subheading: Optional for Dipping:
  • 6 ounces ( 170g) white, semi-sweet, or dark chocolate, finely chopped (see Note)
  • optional: sprinkles
  • Cook Mode Prevent your screen from going dark
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