chocolate dipped cookies

Small-batch crispy, slightly chewy almond toffee cookies dipped in chocolate.  Delicious and addictive.

Chocolate Dipped Hokey-Pokey Cookies

C sliced almonds

C sugar

tbsp all-purpose flour

tsp butter, melted

tsp salt

tsp almond extract

oz semisweet chocolate pieces (or chips)

Preheat the oven to 325°.

Toast the almonds on a baking sheet until...

Toast the almonds on a baking sheet until golden brown, 6-7 minutes.  Remove from the oven and onto a plate.  Let cool.

In a medium stainless steel bowl, combine the...

In a medium stainless steel bowl, combine the sugar, flour, egg white, butter, salt, and almond extract.  Stir the mixture until smooth, then gently fold in the almonds until coated with the batter.  Set aside the batter for 20 minutes, stirring occasionally, so that the sugar will dissolve.  This ensures the proper texture for the cookies.

Place a piece of parchment paper on the...

Place a piece of parchment paper on the baking sheet and trace 2, 6" circles.  Turn the parchment paper over and divide the batter in half.  Pour half the batter into each circle and spread gently and evenly to fill the circle.  It will be a thin layer.

Bake the cookies for 20 to 21 minutes...

Bake the cookies for 20 to 21 minutes until golden brown all over and remove from the oven.   Cool for 2-3 minutes, then while still rather warm cut each circle into four wedges with a pizza cutter or sharp knife.  Slide the parchment paper and cookies over to a rack to cool.

While cookies are cooling, microwave the chocolate in...

While cookies are cooling, microwave the chocolate in a small microwave-safe bowl in 20 second increments, stirring between each, until smooth.  Remove and stir until completely smooth and glossy.

Dip each of the cooled cookies in the...

Dip each of the cooled cookies in the chocolate, about 1/2" up the round edge of the cookie.  Return to the parchment paper and let the chocolate harden at room temperature or refrigerate for quick hardening.  Store any leftovers in a tightly sealed container.

Chocolate Dipped Potato Chip Cookies are loaded with crunchy and buttery goodness. With a perfect blend of sweet and salty, these cookies take the traditional pecan sandie to a new level with their light and flaky texture. One bite and you’ll be hooked on these addictive treats!

Chocolate Dipped Potato Chip Cookies

(3.75 ounces, 106 grams) all-purpose flour

(1.5 ounces, 43 grams) finely crushed reduced-fat potato chips*

(1 ounce, 28 grams) cup pecans, toasted

salt

(1 stick, 4 ounces, 113 grams) unsalted butter, softened

sugar

(1 ounce, 28 grams) confectioners' sugar

vanilla extract

(283 grams) dark chocolate melting wafers

Pearl sugar (optional)

Preheat oven to 350° F. Line 2 rimmed baking sheets with parchment paper; set aside.

Combine flour, potato chips, pecans, and salt in bowl.

Beat butter, granulated sugar, and confectioners’ sugar with electric mixer on high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined.

Reduce speed to low and slowly add flour mixture in 3 additions.

Using a 2 teaspoon (1-inch) ice cream scoop, partition dough into 1-inch balls; space 3 inches apart on baking sheets. Flatten dough balls to ¼-inch thickness with damp finger tips.

Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes. Let cookies cool on sheets for 15 minutes. Transfer to wire rack to cool completely.

Microwave chocolate wafers in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Carefully dip half of each cooled cookie in chocolate, allowing excess chocolate to drip off; place on parchment paper–lined baking sheet. If desired, sprinkle pearl sugar over warm chocolate. Allow to set completely.

Yield: 24 cookies.

Chocolate Dipped Brown Butter Cookies are beautiful, crunchy, slice and bake cookies baked with the nutty aroma of brown butter then dipped in milk chocolate finished off with some roasted pecans and sea salt.

Brown Butter Toffee Cookies

291 Grams (2 1/3 Cups) All Purpose Flour

Teaspoon Baking Powder

Teaspoon Salt

(1 Cup) Softened Browned Butter

200 Grams (1 Cup) Brown Sugar

Large Egg,

Teaspoon Vanilla Extract

Cup Toffee Bits

Chocolate Chips (milk

Tablespoon Coconut Oil

Cups Toasted Pecans

Sea Salt,

In a medium bowl add the flour, baking powder, and salt, and whisk to combine.

In an electric stand mixer with the paddle attachment or a large bowl with a handheld electric mixer beat the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the egg and vanilla mixing to combine.

Turn the speed down to the lowest setting and add the flour mixture until just combined. Fold in toffee bits and then cover the bowl with plastic wrap and refrigerate until no longer sticky, about 15 minutes.

Place a large piece of plastic wrap on the counter and put the chilled dough on top. Shape dough into a rectangular log about 15 inches long by 3 inches wide. Once the log is formed wrap tightly in the plastic wrap and chill for at least 2 hours.

When ready to bake preheat oven to 350F/180C and line a baking sheet with Silpat liner or parchment paper, set aside. Slice the chilled ought into 1/4 inch thick pieces, then place the cookies on a sheet 1 inch apart from each other. Bake cookies for 12-16 minutes, rotating the pan halfway thru, and cook until the cookie edges are browned. Let cool for 5 minutes on the tray then transfer to a wire rack to cool completely.

In a double boiler or a makeshift one- a pot filled with a little water over low medium heat with a bowl on top (not touching the water) add chocolate to let the steam from the water melt the chocolate. Add the coconut oil when almost melted.

While the chocolate melts get a cookie sheet and line with wax paper, set aside. When the chocolate is completely melted dip the cookies in the chocolate and set them on the prepared wax paper-lined cookie sheet.  Sprinkle roasted nuts and sea salt on top of the chocolate part. Let set for 1 hour or put in the fridge to speed up setting time. Store in an airtight container for up to 3 days.

I stumbled across this recipe on Instagram about 2 years ago and decided to make them for my Christmas as gifts and boy am I glad I did! These cookies are delicious! They have that rich brown butter Carmel flavor with the little bits of toffee and dipped in chocolate?!?! Yes please! Not to mention they are easy to make and keep so well in a sealed container. This will be my third year making them for my family!

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Brown Butter Toffee Cookies

Top 3 chocolate dipped cookies recipes from across the web

The most viewed chocolate dipped cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Dipped Hokey-Pokey Cookie...

Chocolate Dipped Potato Chip Cookie...

Brown Butter Toffee Cookies

The most viewed chocolate dipped cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine