Chocolate Cookies with Toppings

I made these on my Food Network show last weekend, but because we had a lot of family things going on this week, I wasn't able to post them here until today.

They're so much fun to make.

Note: I snapped these photos as I filmed the actual cookie segment for that show, so the photos aren't as comprehensive/step-by-step as they would be otherwise. The printable recipe below fills in all the blanks, though!

 

Make the dough, then refrigerate it for two hours. I roll it out by sprinkling cocoa (not flour) on the work surface.

Note: You will want to eat this entire bowl of cookie dough. This is normal.

 

 

 

I used these cookie cutters, which I love and adore, to cut out the cookies. Here they are on Amazon, but you can find them all over the place (they're Ateco brand.) So many fun things you can do with them.

 

 

 

Then bake 'em on a baking sheet lined with a baking mat. These were a little thinner than I usually like to roll out the cookies, but I did it on camera and I was in a tizzy. I also had to roll out the dough twice (don't ask) so the cookies didn't bake as smoothly as they would have if I hadn't messed with them for four years.

In other words: follow the recipe below. Roll them out once. You'll be fine.

 

 

 

Melt some chocolate almond bark.

 

 

 

And some white almond bark. I melted it in teacups because I wanted there to be enough depth to dip the cookies into. If I'd done a bowl, the cookies wouldn't have coated as much.

 

 

 

Then just dip the cookies, one by one, into the chocolate so that it coats about 1/3 to 1/2 of the cookies. Let the excess drip off, then lay the cookie face down in the dish of toppings.

I used chopped M & M's, chopped SKOR bars, mini chocolate chips, and finely chopped 'stachios.

 

 

 

Keep going, using different combos, till they're all done!

 

 

 

And I just put toppings on the top—that way the cookies lay flat when you put them on parchment. That's a cameraman back there, by the way. His name's Andy.

Enjoy these, guys! They're fun for so many different occasions, are fun for kids to make, and taste as delicious as the toppings you choose to coat them with. (And the cookies themselves are divine, too.)

Here's the printable:

 


Recipe: Chocolate Cookies with Toppings

Prep Time: 2 Hours
 | 
Cook Time: 10 Minutes
 | 
Difficulty: Easy
 | 
Servings: 16

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Ingredients
2 sticks Salted Butter, Slightly Softened1 cup Powdered Sugar1 whole Egg2 teaspoons Vanilla Extract2-1/2 cups Flour1/2 cup Cocoa Powder3/4 teaspoons Salt4 ounces, weight White Almond Bark4 ounces, weight Chocolate Almond Bark DIPPING BAR Pistachios, Finely Chopped M & M's, Slightly Chopped Toffee Bars, Chopped Assorted Nuts, Sprinkles, Candies Preparation Instructions

For the cookies: Cream the butter with the powdered sugar. Add the egg and vanilla and mix to combine. Add the flour, cocoa powder and salt, and mix together until the dough comes together. Place plastic wrap on the surface of the dough and refrigerate for 2 hours.

Preheat the oven to 375 degrees F. Line baking sheets with baking mats or parchment.

Roll out the cookie dough and cut out the cookies using a rectangular cookie cutter, re-rolling the scraps in order to use as much of the dough as possible. Place the cookies onto the prepared baking sheets. Bake for 7 to 9 minutes, in batches if necessary, being careful not to burn. Cookies will remain the same general size and shape after they bake.

Remove from the oven and place the cookies on a cooling rack. Allow them to cool completely.

Melt the almond barks in separate bowls in the microwave. Dip half of each cookie into the white almond bark and half into the chocolate bark. Immediately sprinkle or press toppings from the dipping bar over both sides of the cookies.

Gently set on parchment paper or another nonstick surface and allow to cool before serving.

Posted by Ree on February 16 2012