3 1/3 cups unbleached, all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup salted butter, cut into chunks
1/3 cup solid coconut oil
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
1 cup + 2 tablespoons powdered sugar
2 tablespoons milk
1 teaspoon corn syrup, optional
Preheat oven to 350°. Line cookie sheets with parchment paper. Whisk the flour, cornstarch, baking powder, and salt together. Set aside.
With an electric mixer, cream the butter, coconut oil, and sugar together until fluffy. Beat in the eggs and vanilla, scraping down bottom and sides of bowl until combined. On low speed, add the flour in two additions. Mix until incorporated.
Use a 1/4 cup measuring cup to portion dough onto prepared sheets. (About 5-6 cookies per sheet.) Pat into an oval. Bake for 15 minutes or until done. Immediately remove cookies to a wire rack. Gently press mini chips into the tops of the hot cookies. Let cool.
Make the glaze. Whisk powdered sugar and milk until smooth. Add more sugar or milk to reach the desired consistency. For a glaze that has a bit more shine and body, add a teaspoon corn syrup. Drizzle haphazardly over the cookies. Cool completely before serving or storing.
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