The week before Thanksgiving is the official start of my baking season. When I’m not sewing, cooking or working, I am definitely baking up some tasty treats.
I came across this cookie recipe while I was in college in 2004. Martha Stewart had a small magazine titled Everyday Food that appealed to regular people like me with awesome recipes. Sadly, it is no longer in print. In 2006 they released a special cookie issue. It is one of my most sacred cookie books.
I have been baking these cookies forever. Around the same time, a local Houston bakery sold Chocolate Chunk Cookies that were half dipped in chocolate and I had to have them all the time because I’m greedy and I love chocolate. So, here it is.
This is not my original recipe. I am attaching the link to the recipe. You can use any type of cookie. This one happens to be my favorite.
If you have any cookies left after they have cooled, then you can dip them.
I do this two different ways.
The easy way is the get Candy Melts, melt in the microwave and dip.
The other way is to make a quick ganache.
1/3 cup of heavy cream
4 oz of chocolate
1 T butter
- Pour heavy cream in saucepan and heat to a low simmer. Do not let your cream boil!!!
- Chop chocolate.
- Pour heavy cream over chocolate add butter and whisk until thick and shiny.
- Dip cookies in ganache.
- Let chocolate set for an hour depending on how thick you made your ganache.
My family loves these and have officially named them Perfect Cookies. I will make these two more times before the end of the year. You can dip other cookies, pretzels or even nuts (instant candy).
How do you upgrade your cookies? Let me know what you think. Thanks for stopping by!