Order by Sep 30th for Thanksgiving delivery. 
Chocolate Chip Dipped Cookies
|
Nutrition Facts Canadian
Nutrition Facts US
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||
DirectionsPreheat oven to 350°F (176°C), lightly spray cookie sheet or line with parchment paper. Combine Kinnikinnick All Purpose Flour Blend, baking soda and salt. Set aside. Cream butter, vanilla, and sugars until light and fluffy, add egg, beating well after. Slowly add dry ingredients to creamed mixture, mix until fully incorporated. Add chocolate chips and finish mixing with hands. Form dough into a log. Chill covered dough for 2 hours. Divide dough into 3 portions. Roll dough on a lightly floured surface- about 1/8” thick. Cut into desired shapes with knife or cookie cutter. Continue with remainder of dough. Place on parchment lined baking sheet and bake for 8-10 minutes at 350°F. Cool for 5 minutes and remove from pan. For Coating: In a medium sauce pan melt chopped chocolate and shortening. Remove from heat and cool slightly. To Finish: dip cooled cookie half way in melted chocolate, allow excess chocolate to drip off prior to placing on parchment paper. Let set in the refrigerator for 30 minutes or overnight. Yields 40 (1 ½”) Cookies
|
