Chocolate Dipped Cookies

I loved the idea of these cookies.  There are different types of dipped cookies all over the place...gingerbread dipped in white chocolate (which is delicious, by the way), dipped sugar cookies, black and white cookies, the list goes on.  Thinking on it now, however, I think that I may add a white chocolate dipped chocolate cookie to my to do list.  Glad I thought of it!  I'll keep you posted on that one.


The dough for these cookies is from the  Raspberry Chocolate Chip and Mint Chocolate Chip Cookie Bites recipe.  I think that the not too sweet cookie and light texture goes perfectly with the smooth chocolate and sweet toffee bits.  Instead of pressing the dough with a fork, use the bottom of a glass to press the dough flat.  Also, I tried an alternate chocolate idea, adding mint extract to the melted chocolate and omitting the toffee bits.  The mint dipped cookies reminded me very much of mint milanos, and were fabulous.


Chocolate Dipped Cookies


Cookies:
1/2 cup all purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup powdered sugar
2 teaspoons vanilla


Dipping Chocolate:
3/4 cup semi sweet chocolate chips
1 Tablespoon shortening
Toffee bits

Preheat the oven to 300F.  Line a baking sheet with parchment paper.

For the cookies, sift together the flours, cornstarch, baking powder, and salt.  Set aside.  In a separate bowl, beat the butter and powdered sugar with an electric mixer on medium speed until light and fluffy.  Beat in the vanilla.  Add the flour mixture and carefully beat on low speed until the dough forms.  Scoop dough a tablespoon at a time, and divide in half.  Roll each half into a ball and place on the baking sheet.  Repeat with remaining dough.  After all of the dough balls are on the baking sheet, use the bottom of a glass dipped lightly in flour to flatten all of the dough balls.  

Bake the cookies for about 20 minutes, or until the bottoms are golden. The tops will not brown at all.  Let the cookies cool on the baking sheet, then transfer to a cooling rack.

For the dipping chocolate, combine the chocolate chips and shortening in a bowl and gently heat in the microwave or over a double boiler until the chips are melted and smooth.  Dip each cookie halfway into the chocolate, then sprinkle with toffee bits.  Place the finished cookies on a piece of wax paper to set up completely.

Variation:  For chocolate mint dipped cookies, simply add 1/2 to 1 teaspoon of mint extract to the melted chocolate, then dip the cookies.  Do not sprinkle with toffee bits.

Enjoy!  -Cardamommy