Dipped in two types of chocolate, these cookies are a deliciously decadent and visually appealing treat.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined, 1 to 2 minutes. Add vanilla extract and salt. With the mixer on low, gradually add flour, scraping down sides of bowl as necessary. Continue mixing until well combined.

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  • Divide dough in half. Place one piece of dough on a large piece of plastic wrap; cover with a second piece of plastic wrap and roll out dough between plastic wrap to 1/4-inch thickness. Place on a baking sheet and transfer to a refrigerator or freezer and chill until firm. Repeat process with remaining dough.

  • Preheat oven to 350 degrees. Line a baking sheets with parchment paper; set aside.

  • Using a 2-inch square cutter, cut out dough, rerolling scraps as necessary. Transfer to prepared baking sheet. Bake until firm, 12 to 14 minutes. Let cookies cool on baking sheets for 5 minutes; carefully transfer cookies to a wire rack and let cool completely.

  • Working with half of the cookies, dip one corner of each cookie into melted semisweet chocolate so that it covers half of the cookie. Transfer to a parchment-lined baking sheet and let stand until chocolate is set, about 45 minutes. Repeat process with remaining cookies and melted white chocolate; place on parchment-lined baking sheet and let stand until chocolate is set, about 45 minutes. Cookies are best eaten the day they are made.

Reviews (2)

52 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 0
Rating: Unrated
07/20/2012
The video and the TV show say cake flour but the printed recipe says all-purpose flour. The results would be substantially different with each type of flour. So which is it???
Rating: Unrated
04/04/2012
I saw thisrecipe just before my St. Patrick's Day gathering. I used sifted all purpose flour and grated lemon rind (no chocolate this time). I cut the cookies with a shamrock shaped cutter, sprinkled some with green sugar just out of the oven,They were a big hit! I love this recipe for it's simple ingredients and versatility. The dough holds the shape well. They are rich without being too sweet