Looking for a cookie with tons of great chocolate flavor, looks beautiful on cookie trays, but doesn't require any particular decorating skill? These chocolate dipped chocolate cookies are made for you, my friend. Or by you. Oh, whatever.
Not only am I making over 100 gingerbread houses this december (20ish more to make before Sunday!), but I also make a Christmas cookie buffet for about 200 people at the Bracken School of Irish Dance annual Christmas show (tomorrow). No fancy decorated cookies--I don't have time for that!. Just easy--but delicious!--cookies make the list. I wanted more chocolate cookies on the display this year, so I developed these Chocolate Dipped Chocolate Cookies.
Ingredients for Chocolate Dipped Chocolate Cookie Squares:
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1 egg
- 1 t vanilla
- 2 cups flour
- 3/4 cup cocoa powder
- 1/2 t salt
I used Sweetopia's excellent chocolate roll out sugar cookie recipe as the base for my cookies. It's an excellent recipe, and I didn't alter it except to half the recipe. If you're looking for a recipe for making cut out cookie shapes with chocolate cookies, head over to that link and read all the hints, tips, tricks, and fabulous advice Sweetopia has to offer.
I personally didn't follow any of her advice, because I had my own plans for this delicious chocolate cookie dough!
I used the same trick I figured out for making lots of gingerbread houses more easily and quickly, with less waste. That post has all the details, but essentially, I roll out and bake a large slab of dough, and cut it to shape only after it's baked. Roll out the dough over your entire cookie sheet, and bake it for 14-16 minutes at 350 degrees. While the giant cookie is still hot and just out of the oven, use a sharp paring knife to cut your giant chocolate cookie into small cookie squares. If you want to get extra fancy, you could use a fluted pastry cutter.
I'm no chocolate expert, and I've never attempted tempering chocolate. I'm sure that would taste even more amazing. But since I'm not going to do that, I want to share my favorite chocolate candy shortcut: Ghiradelli Melting Wafers. Ghiradelli is an excellent chocolate brand in general, and their version of the easy to use chocolate melting wafers is my favorite, by far.
Just a minute in the microwave, and I had fabulous melted chocolate, ready to dip my chocolate cookie squares in. I dipped half of each cookie in the chocolate, and set it on parchment paper. While the chocolate was still warm and wet, I sprinkled the cookies with either chopped nuts or crushed candy canes.
The Ghiradelli chocolate melts only take a few minutes to cool down and solidify, so work in small batches for sprinkling on any candy, sprinkles, or nuts.
It took me about 45 minutes to make 96 cookies, start to finish. I call that a win in this busy holiday season!