Chocolate Dipped Divinity Cookies Recipes

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

Steps:

• 1. preheat oven to 350 and line cookie sheet with parchment paper.
• 2. In large mixing bowl combine shortening and powdered sugar and blend well. Add vanilla and salt than the flour. You don't need to chill the dough first but I do.
• 3. Roll out dough to about 3/8 of an inch thick and cut with a round cookie cutter. Bake for 8 to 10 minutes just until the edge turns a light color. Let cookies cool on the cookie sheet for 5 minutes before moving to a cooling rack.
• 4. When you have baked all your cookies melt the chocolate a'peels or almond bark over a double boiler and dip half of each cookie into chocolate, and let dry on parchment. Store cookies in airtight container.
• 5. For variation you can reduce the flour to 3 1/3 cups and 2/3 cup of cocoa powder to make chocolate divinity cookies. I also sometimes add mini chocolate chips as well. A fun batter to work with. I make it ahead and store it in my fridge. Happy Baking!

Steps:

• 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., 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., 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. , 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.

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool to room temperature.
• Process the walnuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.
• Heat the granulated sugar, water and corn syrup in a 3-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often, until the temperature of the syrup reaches 250 degrees Fahrenheit, about 5 minutes.
• As soon as the syrup begins boiling, place the egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 4 minutes. Change the mixer speed to medium. Carefully and slowly pour the 250 degree Fahrenheit syrup into the whisked egg whites and continue to whisk on medium until the meringue is very thick, about 4 minutes. Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue creating a variegated mixture. Divide the mixture into 24 large heaping tablespoons onto a two large pieces of waxed paper, using a finger to push the mixture off the spoon onto the wax paper. Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic container.

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
• Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
• Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.