Cookie Ingredients:
- 2 1/4 cups unbleached flour
- 1/2 tsp salt
- 16 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
Whisk together the flour and salt in a medium bowl; set aside. Either by hand or with an electric mixer, beat the butter and sugars at medium speed until light and fluffy, 1 to 1.5 minutes. Scrape the sides of the bowl with a rubber spatula. Add the yolks and vanilla and beat until incorporated, another 30 seconds. Slowly add the dry ingredients and mix at low speed until a dough forms and is thoroughly mixed.
The dough should be soft but not sticky. If it is too sticky to form with your hands, chill in the fridge for 10 minutes. Divide the dough in half and roll each into a log about 6 inches long and 2 inches in diameter. Wrap each log in plastic and refrigerate for at least 2 hours or up to 3 days.
To bake, adjust the oven racks to the upper middle section of the oven and heat to 325 degrees. Use nonstick baking sheets or line them with parchment paper. Unwrap the dough logs and use a sharp knife to cut them into 1/4 inch slices. Place them on the baking sheet with about 1 inch of space in between. Bake until the edges begin to brown, about 14 minutes, rotating the baking sheets halfway through. Let the cookies sit for 2 minutes on the pan before moving to a cooling rack. Wait for the cookies to cool before icing them.
Speaking of icing, all you need is 1/4 cup chocolate chips, 1/4 cup nutella, and 1/2 tablespoon of shortening. Melt all three together in the microwave on half power, in bursts of 20 - 30 seconds. When the chocolate chips have melted, stir until it is smooth, but let the icing cool a little before adding to the cookies. I chose to drizzle the icing abstractly over the cookies, but it is also easily spreadable into a thin, glossy layer. I think these are best served the day you bake them, but challenge yourself to see how long they last! Enjoy!
