In a medium bowl, whisk the dry ingredients together until well combined. Set aside
In a large mixing bowl, beat the wet ingredients, including the butter, together until the butter breaks down. It won’t get creamy so don’t worry about that.
Add the flour mixture to the butter mixture and beat until just combined. Refrigerate for an hour to set.
Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper. Scoop out a tablespoon of the dough and roll into a ball, continue the process with the rest of the dough, making sure to separate the cookie dough an inch apart on the cookie sheet to leave room for the cookies to expand. Bake for approximately 15 minutes, or until they turn into puffy discs and are firm to the touch. Cool on a wire rack.
In a small bowl, melt the chocolate chips in a microwave until smooth and creamy. Approximately 4 minutes. Dip ½ of the cookie in the chocolate and put on a piece of parchment to dry. Work fast so the chocolate doesn’t harden. If it does, reheat it in the microwave.