“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Chocolate-Dipped Sugar Cookies

Chocolate-Dipped Sugar Cookies

These playful cookies are simple to make, and the dipped chocolate makes them appear more elegant than a plain sugar cookie. It's fun to play around with different kinds of chocolate in this recipe. I have used milk, dark, and mint-flavored for these cookies, and they have all turned out well. Pick your preference, and melt away! 


YEILD: 18-24 cookies (depending on how thick you roll the dough)
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 1/2 hours

INGREDIENTS:

2 and 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
12 oz chocolate (milk or dark works!)
Sprinkles


PREPARATION

In a stand mixer, cream the butter until smooth. Add the sugar and beat on high speed until fluffy, about 3 or 4 minutes. Add the egg and vanilla and beat on high until combined, about 2 minutes. 

In a separate bowl, mix the flour, baking powder, and salt together. Add about half of the flour mixture to the butter mixture, beating until just barely combined. Add the rest of the flour and continue mixing until combined. 

Divide the dough into 2 equal parts. Wrap dough in plastic wrap and place in refrigerator for at least an hour.  

Once chilled, preheat oven to 350°F.  Line 2 baking sheets with parchment paper.

Remove one of the dough pieces from the refrigerator, roll on clean surface (dust with flour as needed to prevent sticking) and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Repeat with second batch of dough. 

Bake for 8-11 minutes, until very lightly colored on top and around the edges. Careful not to over-bake, as these cookies will taste dry if baked for too long. I tend to slightly under-bake mine, around 8 minutes. 

Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

FOR THE CHOCOLATE:

Place chocolate in metal bowl (if using chips, just dump them in; if using bars, break them into small bits) and place bowl on top of medium saucepan filled with about 2 inches of water. Place on stove and boil water, while constantly stirring chocolate (make sure metal bowl doesn't touch the boiling water---the steam should do the melting). 

Once melted, dip cookies, one at a time into chocolate. This bit can get messy (but that's part of the fun). For consistency, you may need to use a spatula to smooth out some of the chocolate. Place on parchment, and add sprinkles before the chocolate re-hardens.  

Let sit for at least two hours before transferring. If needed, these can be cooled quickly in the fridge. Once chocolate is hardened they are easy to transport.

Lemon-Raspberry Cupcakes

Lemon-Raspberry Cupcakes

Blueberry Lemon Tart

Blueberry Lemon Tart