White Chocolate Dipped Cocoa Cookies

I decided to do these cookies a while ago, at about the time that I made the Chocolate Dipped Cookies.  I found a chocolate cookie recipe that I thought might fit the bill.  I tweaked it just a bit (surprise?) and then dunked the cookies in white chocolate.  The chocolate cookies turn out very flat and have a bit of a chewiness to them.  If you increase the bake time, you will have a slightly crisper cookie.


White Chocolate Dipped Cocoa Cookies


1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1/4 cup light corn syrup
2 cups all purpose flour
6 Tablespoons cocoa powder (I used half cocoa powder and half black cocoa powder)
2 teaspoons baking soda
1/4  teaspoon salt


White Chocolate:
3/4 cup white chocolate chips
1 Tablespoon shortening


Beat the butter and sugar together in a medium bowl until light and fluffy.  Add the egg and corn syrup and beat until well blended.  In a smaller bowl, stir together the flour, cocoa powder, baking soda, and salt.  Add the flour mixture to the creamed mixture and beat until blended.  Cover and refrigerate the dough for about 1 hour, or until firm.


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Scoop the dough and roll into approximately 1 inch balls.  Place about 2 inches apart on the prepared baking sheet.  Bake for 10 to 12 minutes or until cookies flatten.  Cool on the pan for about 1 minute, then transfer the cookies to a wire rack to cool completely.


In a small bowl, combine the white chocolate chips and shortening.  Microwave for 30 seconds, then stir until smooth and completely melted.  If necessary, microwave for an additional 30 seconds until the chips are melted.  Dip the completely cooled cookies halfway into the white chocolate, then place on a piece of wax paper to set up.  When there is no longer enough chocolate to dip the cookies, drizzle the remaining white chocolate on the remaining cookies.


Enjoy!  -Cardamommy