– Butter – Brown Sugar – Flour – Salt – Mini Chocolate Chips
Add chocolate chips and mix gently. Place dough in a gallon zipper bag, roll it out with open top, extending to edges. Seal bag and refrigerate at least one hour.
Use an electric mixer to beat butter and sugar until fluffy. Mix in flour and salt on low until combined. If crumbly, knead by hand until dough forms.
Arrange 12-15 cookies per sheet, bake each for 18-20 minutes until lightly golden. Let cookies cool completely.
Preheat oven to 300°F, prepare 2 baking sheets. Cut 24 cookies from the dough using a 2" round cutter.
Dip cookies halfway in chocolate, place on parchment-lined sheet to set.
For optional chocolate dip: Microwave 4-5 almond bark squares for 1 minute, stirring. Heat in 30s increments till smooth.