Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Set aside.
1 cup All-Purpose Flour, 3/4 cup Cake flour, 1/4 cup cocoa powder, unsweetened, 1 tsp. corn starch, 1 tsp. buttermilk powder (optional)*, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
Place the cold, cubed butter, white sugar and brown sugar into the bowl of a stand mixer and secure the paddle attachment. Cream until light and fluffy, 3-4 minutes.
1/2 cup cold, cubed, unsalted butter (8 Tbsp.)*, 1/2 cup brown sugar, packed (light or brown), 1/4 cup granulated white sugar
Then add in the egg, egg yolk, red food coloring, vinegar and vanilla extract. (I like to turn the mixture off so the red food coloring doesn't splatter everywhere). Blend until mixed.
1 large egg, 1 large egg yolk, 2 tsp. red food coloring, 1 tsp. vanilla extract, 1 tsp. vinegar (distilled white vinegar or apple cider vinegar)
Gradually add in the dry ingredients followed by the chocolate chips until incorporated.
2 cups chocolate chips (~ 12 oz. bag)
Measure out ~7 large cookies. (If sticky, use a little flour on hands to roll). Roll each cookie dough ball generously in the confectioners’ sugar. Place the cookies on an un-greased cookie sheet and gently press cookies down just a little to flatten them.
1/2 cup confectioners' sugar/powdered sugar (for rolling)
Bake the cookies for 10-12 minutes. Let cookies rest on the cookie sheet for 15 minutes and then using a spatula transfer them to a cooling rack. Enjoy!