Dipped Chocolate Chunk Cookies

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.

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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.

Chocolate Chunk Cookies

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Cookie Time!

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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.

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The other way is to make a quick ganache.

Ingredients:

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.
  • Enjoy!

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).

 

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How do you upgrade your cookies? Let me know what you think. Thanks for stopping by!

 

 

 

6 thoughts on “Dipped Chocolate Chunk Cookies

  1. i would upgrade my cookies with pecans or walnuts but make sure the person eating them are not allergic to nuts. Great job, Kahjuana. Save some for us!!

    Like

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