Add all ingredients except those marked with ★ to the bread machine. Select the dough course and start. Let the machine knead the dough. Once kneaded, transfer the dough to a work surface.

Shape the dough into a ball, pulling the surface tight, and place it seam side down in a bowl. Cover with plastic wrap or a damp towel and let rise for the first proof at 95°F (35°C) for 40 minutes to 1 hour.

Cream the butter until smooth. Add the sugar and mix until pale and fluffy.

Add the egg and mix well. Sift in the ingredients marked with ○ (cake flour, cornstarch, cocoa powder, baking powder) and mix together. Sifting once is enough.

Add 8 drops of vanilla extract and gently fold to combine.

Divide the cookie dough into 8 equal pieces and shape into balls.

Place each ball of cookie dough between two sheets of plastic wrap. Use a rolling pin to roll each into a 4 3/4-inch (12cm) circle, moving the pin in a radial pattern. Remove the top layer of plastic wrap.

Stack the rolled cookie dough circles. Unless it’s summer, you can leave them at room temperature.

Check if the first proof is done by dusting your finger with flour and gently pressing the dough. If the indentation remains, it’s ready.

Transfer the dough from the bowl to the work surface. Gently press to release gas. Divide into 8 equal pieces (total weight ÷ 8 = weight per piece). Shape each into a ball. Cover with plastic wrap or a damp towel.

Gently press to release gas again. Place the smooth side down and add a layer of chocolate chips on top.

Fold the dough in half. Add more chocolate chips on top.

Fold again. Shape into a ball and pinch the seam closed.

Arrange the dough balls seam side down on a baking sheet. Use two baking sheets if needed.

Pour granulated sugar onto a plate. Place the rolled cookie dough circles on top of the dough balls, sugar side down, so the sugar coats the bottom. Only coat one side.

Place the cookie dough circles over the bread dough balls. Just lay them on top—do not press. To prevent drying, lightly mist with water. Let rise for the second proof at 95°F (35°C) for 40 minutes.

When the dough has doubled in size, it’s ready. The cracks in the cookie dough will be more pronounced than in the photos. Preheat the oven to 340°F (170°C). Bake at 340°F (170°C) for 15 minutes.

They’re done! For this batch, I let the second proof go for 30–35 minutes at 95°F (35°C), which made the crumb a bit denser.

Enjoy within two days.

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