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How To make Mrs. F Double Dipped Chocolate Shortbread Cookies
I LOVE CHOCOLATE:
3 Ounce Semisweet chocolate minced
1 1/2 Sticks unsalted butter :
3/4c
softened 1 Teaspoon Vanilla
1 1/2 Cup All purp flour
1/2 Cup Confectioners' sugar
2 Teaspoon Unsweetened cocoa powder
1/8 Teaspoon Salt
DIPPING:
4 Ounce White chocolate minced
1/2 Cup Heavy cream
3 Ounce Semisweet chocolate :
minced
Melt semisweet chocolate over hot, not simmering water in double boiler. Set aside to cool to lukewarm. In lg bowl, cream butter with mixer. Beat in melted chocolate. Beat in vanilla, flour, sugar, cocoa, and salt. Wrap and chill dough 30 mins or until f irm enough to roll into balls. Preheat oven 350 F. Roll dough into 1" balls, then roll each ball into a thick log. Place on ungreased cookie sheet; press dough into a 1/4" thickness with the tines of a fork, keeping cookies oval in shape. Bake 8-10 mins or until just set. Do not overbake. Transfer to wire rack. Dipping Cookies: In sm bowl set over a saucepan of hot water, melt white chocolate with 1/4c cream, stir until smooth. Keep mixture ove rhot water so it will be liquid for dippig. In another sm b owl set over a saucepan of hot wtaer melt semisweet chocolate with the remaining 1/4c cream; stir until smooth. Keep warm. Dip one end of a cookie in the white chocolate and the other end in the dark chocolate; return to cooling ! racks so the chocolate can set. Repeat wtih remaining cookies.
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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