These buttery, tender cookies are baked until lightly golden, then dipped in a smooth chocolate coating. They are simple, delicious, and perfect for holidays, gifts, or cookie trays.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons cornstarch
For the chocolate coating:
- 2 cups semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening
- 1 teaspoon vanilla extract, optional
Instructions
- Prepare the dough
In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Add the vanilla and mix well. - Add the dry ingredients
Whisk together the flour, cornstarch, and salt. Gradually add the dry mixture to the butter mixture, mixing until a soft dough forms. - Chill
Shape the dough into a disk, wrap it, and refrigerate for about 30 minutes. This makes the dough easier to roll and helps the cookies keep their shape. - Cut the cookies
Preheat the oven to 350°F (175°C). Roll the dough out to about ¼ inch thick on a lightly floured surface. Cut into round cookies using a cookie cutter. - Bake
Place the cookies on a parchment-lined baking sheet. Bake for 10–12 minutes, or until the edges are just lightly golden. Do not overbake. - Cool completely
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack and let them cool completely. - Prepare the chocolate
Melt the chocolate chips with the coconut oil in the microwave in 20–30 second intervals, stirring after each interval until completely smooth. You can also melt the chocolate gently over a double boiler. - Coat the cookies
Dip each completely cooled cookie into the melted chocolate. Use a fork to lift it out and let the excess chocolate drip away. - Set the chocolate
Place the coated cookies on parchment or wax paper. Let them sit at room temperature until the chocolate sets, or refrigerate for about 15–20 minutes.
Tips
- Make sure the cookies are completely cool before dipping them in chocolate.
- Use milk chocolate for a sweeter flavor or dark chocolate for a richer taste.
- Add chopped nuts, coconut, or colorful sprinkles before the chocolate sets.
- Store in an airtight container at room temperature for up to 5 days.
Yield
About 24–30 cookies, depending on the size of your cookie cutter.
Conclusion
These chocolate-covered cookies combine a crisp, buttery center with a rich chocolate coating. They are easy to make ahead and look beautiful arranged in cookie tins or small trays for sharing.