Chocolate-Dipped Cookies
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
YIELD: 4-1/2 dozen.
This tender, flavorful cookie from our Test Kitchen is made even better by being dipped in chocolate. The contrasting drizzle is a fancy finishing touch.
Ingredients
-
1/2 cup butter, softened
-
3/4 cup sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
1 cup all-purpose flour
-
1/3 cup baking cocoa
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1/2 cup chopped almonds
-
1/2 cup miniature semisweet chocolate chips
-
12 ounces white candy coating disks, melted
-
12 ounces dark chocolate candy coating disks, melted
-
2 ounces milk chocolate candy coating disks, melted
Directions
-
1.
In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.
-
2.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
-
3.
Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating.
-
4.
Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.
Nutrition Facts
2 cookies: 247 calories, 14g fat (10g saturated fat), 17mg cholesterol, 82mg sodium, 31g carbohydrate (25g sugars, 1g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC