Chocolate-Dipped Cookies

Total Time Prep: 25 min. + chilling Bake: 10 min./batch + cooling
Yield 4-1/2 dozen
Test Kitchen Approved
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.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped almonds
  • 1/2 cup miniature semisweet chocolate chips
  • 12 ounces white candy coating disks, melted
  • 12 ounces dark chocolate candy coating disks, melted
  • 2 ounces milk chocolate candy coating disks, melted

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

2 cookies: 247 calories, 14g fat (10g saturated fat), 17mg cholesterol, 82mg sodium, 31g carbohydrate (25g sugars, 1g fiber), 2g protein.

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.
Recipe Creator

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