Ingredients:

  • 1 cup (226g) unsalted butter, softened to 65°F
  • 3/4 cup (90g) confectioners' sugar, sifted
  • 1 large egg yolk, room temperature
  • 1.5 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon milk
  • 4 oz dark chocolate, melted
  • 2 tablespoons coarse sanding sugar

Instructions:

  1. In a stand mixer, beat the softened butter and sifted confectioners' sugar on medium-high speed for 3-4 minutes until the mixture is pale ivory and voluminous.
  2. Lower the mixer speed and add the egg yolk and vanilla extract. If piping the cookies, add 1 tablespoon of milk at this stage. Beat until the mixture is smooth and fully emulsified.
  3. Whisk the flour and salt together in a separate bowl. Add to the wet ingredients all at once and mix on the lowest speed just until no streaks of white remain.
  4. Pipe or scoop the dough onto prepared baking sheets lined with parchment paper. Sprinkle with sanding sugar if desired.
  5. Bake at 350°F for 10-12 minutes or until the edges are just barely golden. Allow to cool completely before dipping in melted dark chocolate.