Chocolate Covered Chocolate {Cut-Out} Cookies
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White Chocolate Covered Soft Chocolate {Cut-Out} Cookies

Soft, rich, intense chocolate cut-out sugar cookies drenched in white chocolate and sprinkles! Happy, Happy, Joy, Joy!
Cook Time8 mins
Author: Kim Lange

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips or wafers melted when ready for dipping
  • Sprinkles!
  • Hint: Use cocoa powder for rolling/cutting cookies instead of flour so you don't have any white marks on your cookies

Instructions

  • Preheat oven to 350 and prepare baking sheets lined with parchment paper.
  • Cream the butter and sugar with a mixer on medium speed about a minute. Do not over beat, as this will incorporate air into the dough, which leads to spreading.
  • Add the eggs and vanilla and mix just until incorporated.
  • Sift your flour, cocoa powder and salt together, add to wet mixture and mix on low speed for about an half a minute. (Again, make sure you do not over-mix the cookie dough.)
  • Roll the dough between 2 lightly cocoa powdered - floured sheets of parchment paper, a thickness of 1/4 inch.
  • Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  • Bake cookies for 8-10 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
  • Cool completely before decorating with chocolate and sprinkles!
  • Melt chocolate and put in a cup to dip cookies, tap on side of cup to get rid of excess chocolate, then lay on parchment paper and add sprinkles. Let set a few minutes to dry.
  • Store in sealed container or ziplock bag. Can be stored in fridge or freezer after baked.