Start by preheating the oven to 350° F (180° C).

In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.

Slow the mixer down to the lowest setting and add the eggs and vanilla, mixing until combined.

Next, slowly add in the dry ingredients (cake flour, bread flour, baking soda, baking powder and salt), mixing until just combined.

Measure out 1 1/2 cups of the chocolate chips and chop them roughly. Pour the chocolate chips and mix until evenly distributed.

Portion out the dough into 2 tsp portions. (I use a 2 tsp cookie scoop). Arrange on a parchment or silicone lined cookie sheet.

Bake at 350°F for 8-11 minutes or until they have spread and are just beginning to turn golden brown.

Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to finish cooling completely.

Once completely cool, melt the remaining chocolate chips in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until they are completely melted.

Transfer the melted chocolate into a piping bag or zip top bag with the corner snipped.

Pipe approx 1-2 tsp of chocolate onto a silicone baking mat or parchment paper and then place a cooled cookie onto the chocolate, pressing down so it coats the bottom of the cookie.

Allow the chocolate to set up completely before moving the cookies.

Enjoy! Store in an airtight container for up to 3 days.