Double Chocolate Cookies
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Double Chocolate Cookies are a rich chocolate cookie, similar to a chocolate shortbread cookie, dipped in rich chocolate to take you to chocolate bliss.
Did I mention chocolate? These chocolate cookies are soon to become your favorite cookie, the one you crave ALL. THE. TIME!!!
These chocolate cookies are a family tradition in my home. My dad used to make these cookies for just about every holiday and I looked forward to these the most! It’s good he didn’t make them every weekend or even weekday, because they are so hard to resist!
Ingredients for Chocolate Dipped Cookies
The ingredient list for these chocolate cookies is really minimal and most likely items you already have in your home. To make these dipped cookies you will need:
- Butter-I usually use unsalted when baking just so I have control of the saltiness. Make sure your butter is softened to room temperature
- Powdered Sugar– or confectioner’s sugar as it is also know
- Vanilla-look for a pure vanilla, not vanilla extract
- Unsweetened Cocoa Powder– this is where the cookie becomes a chocolate cookie
- All Purpose Flour-the best for baking cookies
- Salt-sea salt is what I prefer to use in baking
Chocolate Glaze Ingredients:
- Butter
- Water
- Cocoa
- Vanilla
- Powdered Sugar
Making Double Chocolate Cookies
Start by creaming together the softened butter, powdered sugar and vanilla with an electric mixer until smooth and incorporated.
Add in the cocoa powder and mix, scraping the sides of the bowl as needed.
Mix in the flour and salt, beating until it is a smooth dough. Roll the dough out onto a clean surface dusted with flour and a little cocoa powder until it is about 1/2 inch thick.
Cut into shapes using 2 inch cookie cutters and place on a parchment lined or ungreased cookie sheet. Continue rolling out the dough until it has all been used.
Bake in a 350ºF for 15-20 minutes until the cookies are baked through and firm. Cool on a baking rack.
Allow the cookies to completely cool before dipping in the chocolate glaze.
To make the glaze, place the butter in a sauce pan over low heat, melt the butter, then add in the water and cocoa powder.
Stir until combined, it will be a thick, chocolate mixture. Remove from the heat and stir in the vanilla and powdered sugar until smooth.
If the glaze seems too thick, you can thin it out by adding a 1 teaspoon of water at a time until it thins out a bit.
Dip the cooled cookies into the glaze and place on a parchment lined baking sheet or cooling rack. You might need to tip the pan to the side to allow the chocolate to get deep enough to fill half of the cookie.
The glaze will harden as it cools. Let the chocolate glaze sit for at least 30 minutes to set.
How to store Chocolate Glazed Cookies
If you are transporting these cookies or need to store them, place them in an air tight container, stacking with parchment or waxed paper between the layers of cookies. Don’t stack the cookies on top of each other, they will stick to each other.
These cookies also freeze really well, so you can have one each day for the next few weeks!! Place the cookies in a zip top bag or even stack with parchment between the cookies and place in the freezer for up to 3 months.
Other Favorite Cookie Recipes:
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Double Chocolate Cookies
Ingredients
- 1 cup butter softened
- 1 1/4 cups powdered sugar
- 1 1/2 tsp vanilla
- 1/2 cup unsweetened cocoa
- 1 3/4 cup all purpose flour
- 1/4 tsp salt
Chocolate Glaze
- 3 tbsp butter
- 1/3 cup unsweetened cocoa powder
- 3 tbsp water
- 1 tsp vanilla
- 2 1/4 cup powdered sugar
Instructions
- Preheat oven to 350ºF. Prepare a baking sheet by lining with parchment paper.
- Cream together butter, powdered sugar, and vanilla in a large mixing bowl with an electric mixer until smooth.
- Add in the cocoa powder and blend well, scraping the sides of the bowl as needed. Add flour and salt, beat until well combined. The dough will most likely not form a ball at this point. Use your hands to press the dough together into a ball before rolling out.
- Roll the dough out onto a lightly floured surface to about 1/2 inch thickness. Use 2 inch cookie cutters to cut out cookies. Place on a parchment lined or ungreased cookie sheet.
- Bake for 15-20 minutes until crisp. Cool on a cooling rack.
Chocolate Glaze
- In a sauce pan over low heat, melt the butter, add in the cocoa powder and water, stir until smooth. Remove from heat and stir in the vanilla.
- Stir in the powdered sugar a little at a time until the glaze is smooth.
- If the glaze seems too thick, add more water 1 teaspoon at a time until the glaze is spoonable and not too thick.
- Dip half of the cooled cookies into the glaze and place on a parchment lined baking sheet or cooling rack. Allow the glaze to set before serving.
Notes
- Nutrition facts are just an estimate
