Mini Chocolate Chip Cookies Dipped in Chocolate

Preheat the oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.

In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar for 5 minutes, stopping halfway to scrape down the sides of the bowl.

Slow the mixer down to low and add the egg and vanilla extract mixing until combined.

In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and salt. With the mixer on low speed, slowly add the dry ingredients, mixing until just combined.

Roughly chop 1-1/2 cups chocolate chips and add to the mixer, mix until evenly combined.

Using a 2-teaspoon cookie scoop, portion out the dough and arrange on the prepared baking sheets.

Bake for 8-10 minutes or until they have spread and are just beginning to turn golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Once the cookies are cooled, melt the remaining 1 cup chocolate chips in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt the remaining chocolate pieces by stirring until completely melted.

Transfer the melted chocolate to a piping bag or zip top bag with the corner snipped off. Pipe 1-2 teaspoons of chocolate onto parchment paper or a silicone mat, then place a cooled cookie onto the chocolate, gently pressing down so it coats the bottom of the cookie. Repeat with the remaining cookies.

Allow the cookies to set up completely before removing the cookies.

Store the cookies in an airtight container for up to 3 days.