These are Sweet Martha’s bestselling cookies at Minnesota State Fair. And the best thing is that you don’t have to go to the Minnesota State Fair to enjoy these super delicious crunchy cookies.
1 Cup of Cake Flour1-1/4 tsp of Baking Soda1 tsp of Sea Salt2-1/2 sticks of Salted Butter 1-1/4 cup of Brown Sugar 1 cup + 2 TBSP Sugar 1-2/3 cup of Bread Flour1 TBSP of Vanilla Extract2 Egg Yolks1-1/2 tsp Baking Powder1 Egg Finishing Salt2 TBSP of Instant Espresso Powder 1 bag Chocolate Chips
Add all the dry ingredients in it and whisk them well. You can also add Espresso Powder if you want to, to enhance the taste. Make sure not to add the finishing salt yet.
Add sugar and softened butter sticks and beat them well for about 2 - 3 minutes until fluffy. Now add the egg yolks and egg, one by one. And mix them well. Add 1 teaspoon of vanilla essence and mix until well combined.
Now set the mixer to the slowest speed and add the dry mixture in it slowly and gradually. Mix them just barely to combine. Some streaks of the flour are okay.
Divide the dough into four equal parts. Place each portion of the cookie dough in plastic wrap. Shape the dough into rectangular disks which are about ½ inch thick. Wrap the disks tightly and keep them in the freezer for 45 minutes.
Roll the dough with a rolling pin while it’s still wrapped in the plastic sheet. unwrap the down and cut it into ½-inch horizontal strips using a knife or the pizza cutter. Now cut the strips into ½-inch vertical strips.
Place the cookies on a baking sheet and spread the cookie dough over it. Make sure to keep a 1-inch space in between the cookies. Place them in the oven and bake for 6 - 8 minutes at 350°F.