Double Chocolate Dips

Double Chocolate Dips
Servings: 48 Yield: 4 dozen cookies Prep 25 mins Chill 30 mins to 2 hrs Bake 350°F 11 mins to 13 mins


  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 8 ounces white chocolate

Make It

1. In bowl, mix flour, cocoa, cinnamon and salt. In large bowl, beat butter and sugar until fluffy, 2 minutes. Beat in egg and vanilla. On low, beat in flour mixture in thirds, until dough forms. Shape into disk. Halve dough; wrap each in plastic; chill at least 30 minutes or up to 2 hours.

2. Heat oven to 350 degrees F. Roll out dough to 1/4-inch thickness. Cut into 2-1/4-inch circles and 3-inch trees. Place on ungreased baking sheets.

3. Bake in 350 degrees F oven 11 to 13 minutes or until lightly browned around edges. Transfer cookies to wire rack; let cool.

4. In microwave-safe glass bowl, heat chocolate in 30-second increments, stirring until melted. Dip round cookies into melted chocolate to coat half of each cookie; let excess drip back into bowl. Dip edges of trees into chocolate. Place cookies on waxed paper; let set. Store airtight for up to 1 week.