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| 4 oz |
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Semi-sweet chocolate, ghirardelli 60% cacao bittersweet baking bar, chopped |
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| 2 cups |
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Flour |
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| 1/4 tsp |
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Salt (optional) |
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| 1 cup |
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Butter, softened |
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| 1/2 cup |
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Sugar plus 1 tbs more |
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| 1 tsp |
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Vanilla |
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White chocolate chips, dip |
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| 1 Tbs |
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Butter |
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| 1 |
Melt baking bar on double boiler and set aside. Or microwave 20 seconds at a time, stirring between heatings. Mix flour and salt together and set aside. |
| 2 |
In a large bowl, beat butter and sugar until smooth. Add melted chocolate and vanilla. (Do not add to cookie mix if too hot or you'll need to add more flour.) |
| 3 |
Add flour mixture to chocolate mixture and mix just until blended. Wrap dough in plastic wrap and chill for at least 1 hour.
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| 4 |
Heat oven to 350 degrees. Line baking sheet with parchment paper. On a lightly floured board, roll dough to ¾ inch and cut with cookie cutters. If the dough is very soft, chill again for at least 30 minutes. Bake for 7-9 minutes depending on thickness. Cool completely in pan.
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| 5 |
Melt chocolate chips with 1 Tbsp butter in double boiler. Dip cooled cookie in melted chocolate mixture and let chocolate set.
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| Recipe Source |
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Author: Bernie Jo Ford Source: Make a wish
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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