I wanted to make a dipped chocolate cookie for the holidays...and my initial recipe was for red velvet cookies. The recipe seemed odd to me (no eggs, no milk, no shortening?) I made it regardless, and the dough was so dry that I decided to add an egg anyway...and that was a big mistake. The dough then became too moist. I threw it out and decided to make basic sugar cookies instead!
3 cups all-purpose flout
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter (room temperature)
1 cup granulated sugar
1 egg (beaten)
1 tablespoon milk
1/2 bag white chocolate chips
1/2 bag milk chocolate chips
2 tablespoons vegetable oil
powdered sugar (for dough rolling; in place of traditional flour)
Preheat your oven to 375 degrees F.
First sift together the flour, baking soda and salt. Set aside. Place the sugar and butter in an electric mixer and beat until light in color. This can take up to 10 minutes. Add the egg and milk and beat until combined. Put the mixer on low speed and gradually add the flour mixture until the mixture pulls away from the side of the bowl. (keeping it on low speed will avoid flour puffs) Once the dough is mixed you will divide it in half. Wrap each dough half in wax paper and store in the refrigerator for approximately two hours.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
After the cookies are cooled. Microwave half of the white chocolate with a tablespoon of vegetable oil for 30 seconds. If the morsels are not completely melted, microwave for an additional 30 seconds. Dip half of the cookie into the melted chocolate. Sprinkle holiday nonpareils on the cookies! Repeat the same melting/decorating process with the milk chocolate.
**The white chocolate dried much better than the milk chocolate. The milk chocolate remained sticky, even after storing over night. Next time I would only use white chocolate for dipping. Maybe semi-sweet chocolate would harden better than the milk chocolate?**