Chocolate Dipped Cookies
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
52
Sourness
46
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Unsweetened Cocoa Powder2 tsps
Espresso Powder1 tsp
Baking Powder1 tsp
Table Salt3 tbsps
Unsalted Butter1 cup
Sugar2 large
Egg1 tsp
Vanilla Extract110 g
Semisweet Chocolate110 g
Bittersweet Chocolate3 tbsps
Corn SyrupDirections:
1
Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl
2
In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy
3
Beat in the eggs and vanilla, then slowly add the dry ingredients
4
Form the dough into a long 2-inch thick log on parchment paper and roll tightly
5
Freeze for at least 4 hours to overnight
6
Arrange racks in the middle of the oven
7
Preheat the oven to 375 degrees F
8
Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart
9
Bake for 12 to 15 minutes
10
Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack
11
Let cool completely before glazing
12
Melt the chocolate and butter in a small glass bowl over a pot of simmering water
13
Whisk together until smooth and glossy
14
Remove from the heat and whisk in corn syrup and vanilla extract until smooth
15
Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray
16
Allow the cookies to set for 40 minutes before serving