Back in the blogging saddle and already ruining your New Year's resolution! Sorry, not sorry.
I always seem to find myself a bit glum on New Year's Day. The holiday season has come and gone. Christmas decorations are often already down. And I'm left feeling strung out on cheese and good wine, and a bit tired from the night before.
This year was no different. I was putzing about the house finding convenient diversions to put off cooking dinner. And that's about when glorious salvation came in the form of a text from a neighbor friend, "Want to come over for dinner?" Hell yeah!
Okay, so I had dodged my dinner-making responsibilities for the day, but figured we couldn't come empty handed. Dinner was to be low key. Think cozy crockpot kind of evening. So I thought dessert ought to be casual and homey as well.
A good Chocolate Chip Cookie, while fabulous, always seems a little too mundane to bring to a potluck. But when dipped in a little chocolate, it seems just festive enough to warrant an invite to the party! And when accompanied with a little scoop of vanilla ice cream, well now you've got a knock out dessert!
Ordinarily, I like a decent sized cookie. But it seemed so whimsical and fun to scale these cookies down. I used a small 1-in cookie scoop to dollop the dough. I even opted for mini chocolate chips. And kept the chocolate coating thin and snappy.
Such a cute little cookie!
Chocolate Chipper Dippers
Ingredients
· ¾ cup softened butter
· ¾ cup dark brown sugar
· ½ cup sugar
· 2 eggs
· 1 tbsp vanilla extract
· ¼ tsp instant espresso powder
· 2 ¼ cup flour
· 1 tsp baking soda
· ½ tsp salt
· 1 cup mini semi sweet chocolate chips
· 2 cups semi sweet chocolate chips
· Flaky sea salt
In the bowl of a stand mixer, cream together the butter and sugars on medium speed until just combined. Take care not to over beat otherwise you’ll end up with fluffy instead of chewy cookies. Stir in the eggs, vanilla extract and espresso powder. Add the flour, baking soda and salt. Mix the dough until combined. Sprinkle over the mini chocolate chips. Stir to combine.
Cover with plastic wrap and chill for about 30 minutes. Chill up to 2 days or freeze for weeks before baking.
Preheat oven to 325F.
Using a 1-in cookie scoop, drop balls of dough onto cookie sheets lined with parchment paper. Leave about 2-in between each cookie to allow for spreading. If desired, sprinkle the tops of each cookie dough ball with just a bit of flaky salt.
Bake for about 10-12 minutes, rotating the pans halfway through baking, until golden brown and just crisp around the edges. Allow cookies to cool on the pans completely.
Melt the chocolate chips in the bowl of a double boiler over simmering water. Stir the chips until completely smooth and melted. Remove the bowl from the heat. Carefully dip the bottom of a cookie in the melted chocolate. Smooth the bottom with a spatula or butter knife. Return the cookie to the parchment-lined pan. Repeat with the remaining cookies.
Transfer the cookie sheets to the fridge for about 30 minutes to allow the chocolate to fully set.
Remove the cookies from the pans and transfer to a serving platter or airtight container for storage.
Makes 3 dozen small cookies.
Gluten Free Friendly!
I had greatest success with Cup4Cup Gluten Free Flour.
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