CHOCOLATE-DIPPED COOKIES
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.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 17mg cholesterol, Sodium 82mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-DIPPED SHORTBREAD COOKIES
Party time! Rich and buttery cookies are dipped for an extra treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 2 g, TransFat 0 g
CHOCOLATE DIPPED COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h20m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl.
- In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy. Beat in the eggs and vanilla, then slowly add the dry ingredients. Form the dough into a long 2-inch thick log on parchment paper and roll tightly. Freeze for at least 4 hours to overnight.
- Arrange racks in the middle of the oven. Preheat the oven to 375 degrees F.
- Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart. Bake for 12 to 15 minutes. Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack. Let cool completely before glazing.
- Melt the chocolate and butter in a small glass bowl over a pot of simmering water. Whisk together until smooth and glossy. Remove from the heat and whisk in corn syrup and vanilla extract until smooth.
- Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray. Allow the cookies to set for 40 minutes before serving.
CHOCOLATE-DIPPED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 8
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.
ULTIMATE CHOCOLATE-DIPPED COOKIES
A scrumptious morsel for chocolate-lovers. Prep time: 40min. Bake time: 8 minutes per batch. I got this from Christmas Cookies 2004 by Better Homes and Gardens.
Provided by MysteriousChef
Categories Drop Cookies
Time 48m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F In a medium bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.
- Combine the 2 cups chocolate pieces and 2 tablespoons of the butter. Cook and stir over low heat until melted. Set aside to cool slightly.
- Beat remaining butter on medium speed 30 seconds. Beat in brown sugar. Beat in eggs, one at a time, scraping bowl after each addition. Beat in melted chocolate mixture and vanilla. Beat in flour mixture on low speed. Stir in 1 cup semisweet chocolate pieces.
- Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake in preheated oven 8 to 10 minutes or until edges are firm and surface is lightly cracked. Let sit 10 minutes and transfer to wire rack; finish cooling. Dip each cookie one-third to halfway into chocolate ganache. Place on wire rack until ganache is set.
- Chocolate Ganache: In saucepan, combine whipping cream, 1 tablespoon butter, and granulated sugar. Bring just to boiling, stirring to dissolve sugar. Remove from heat. Place remaining semisweet chocolate pieces in bowl. Pour hot cream mixture over chocolate; let stand for 5 minutes. Stir until smooth. Cool to room temperature.
Nutrition Facts : Calories 120.6, Fat 6.3, SaturatedFat 3.8, Cholesterol 17, Sodium 58, Carbohydrate 15.2, Fiber 1.1, Sugar 11.2, Protein 1.2
CHOCOLATE DIPPED SHORTBREAD COOKIES
Make and share this Chocolate Dipped Shortbread Cookies recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 50m
Yield 3 dozen, 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar, add flour and vanilla.
- Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
- Use the tines of a fork to flatten cookies.
- Bake at 350°F for 12-15 minutes.
- Remove from baking sheet, cool 10-15 minutes.
- Dip half of each cookie into melted chocolate.
- Chill to set chocolate.
Nutrition Facts : Calories 156.4, Fat 9.9, SaturatedFat 6.1, Cholesterol 20.3, Sodium 68.6, Carbohydrate 16.7, Fiber 0.7, Sugar 8.1, Protein 1.4
CHOCOLATE-TIPPED BUTTER COOKIES
These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. -Charolette Westfall, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter and sugar. Add vanilla; mix well. Gradually add flour; mix well. cover and chill for 1 hour. Shape tablespoonfuls of dough into 2-1/2-in. x 1/2-in. sticks. Place 2 in. apart on ungreased baking sheets. Flatten about three-fourths of each stick lengthwise with a fork. Bake at 350° until set, 14-16 minutes. Cool on baking sheets. Melt chocolate chips and shortening until smooth; dip the round end of each cookie. Sprinkle with nuts. Place on waxed paper until firm.
Nutrition Facts : Calories 97 calories, Fat 7g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
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- Preheat oven to 350 degrees F. In a medium mixing bowl stir together flour, cocoa, baking powder, and salt. Set aside.
- In a medium heavy saucepan combine the 2 cups chocolate pieces and 2 tablespoons of the butter. Cook and stir over low heat until melted. Cool slightly.
- In a large mixing bowl beat remaining butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, scraping sides of bowl after each addition. Beat in the melted chocolate mixture and vanilla until combined. Add the flour mixture and beat on low speed until well combined. Stir in the 1 cup semisweet chocolate pieces.
- Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are slightly cracked. Transfer to a wire rack and cool completely. Dip half of each cookie into Chocolate Ganache; let excess drip back into bowl. If desired, drizzle with additional ganache. Let stand until ganache is set.
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