In the bowl of the stand mixer, whip the butter and sugar for a good 2-3 mins in medium speed until it becomes light and airy.
Add the egg yolks one by one and the vanilla extract. Stop, scrape the sides, and resume the mixer again.
Now, add the sifted all-purpose flour slowly in 2-3 batches and keep mixing in slow speed. The dough should come together.
Empty the food processor on your clean counter and bring the dough together. Wrap in saran wrap and refrigerate for 20 mins.
Take it out and lightly add flour on top and roll out the dough to about ΒΌ inch thick. It might stick to the rolling pin, so flour the rolling pin too.
Now using a cookie cutter, cut out circles.
Line two cookie sheets with parchment paper and pre heat oven to 375 degrees F.
Place the cut-out cookies on the cookie sheet and place the cookie sheet in the refrigerator for 10 mins. Use a fork and lightly press onto the cookies to make some grid marks.
As soon as the oven gets to 375 degrees, place the cookie sheets in the oven and bake for 12 mins until the edges get slightly brown.
Take them out and let cool on a cookie rack.
In a bowl, take the chocolate and heat in the microwave intermittently for 30 secs at a time. Stir until the chocolate is absolutely melted.
Dip the cookies at an angle and let them rest on the parchment lined cookie sheet. I placed the cookie sheets in the refrigerator for 10 mins to hasten the process, as I could not wait to taste the cookie!!
You could leave it at room temperature for 30-45 mins to solidify completely. Once solidified, enjoy!!
