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Ingredients
- 4 ounce Semisweet chocolate Finely minced
- 3/4 c. Unsalted butter room temp
- 1 tsp Vanilla extract
- 1 1/2 c. All-purpose flour
- 1/2 c. Powdered sugar
- 1 Tbsp. Cocoa pwdr
- 1/8 tsp Salt
- 4 ounce White chocolate finely minced
- 1/2 c. Heavy cream
- 4 ounce Semisweet chocolate Finely minced
Directions
- Cookies: In double boiler, heat semisweet chocolate over warm, not simmering, water. Set aside to cold to lukewarm. Cream butter in mixing bowl. Beat in melted chocolate, vanilla, flour, sugar, cocoa and salt to create a dough. Wrap dough in plastic wrap. Refrigerate30 min or possibly till hard.
- Preheat oven to 350 degrees. Roll dough into 1 inch balls, then roll each ball into a thick log. Place on ungreased cookie sheet. Press dough to 1/4 inch thickness with tines of a fork. Keep cookies oval in shape. Bake 8-10 min or possibly just till set. Take care not to overbake. Cold on wire racks.
- Dipping chocolates: In small bowl set over a saucepan of warm water, heat white chocolate with 1/4 c. cream. Stir till smooth. Leave bowl over water so chocolate stays smooth and melted. In another bowl, heat semisweet chocolate with remaining 1/4 c. cream over another pan of warm water. Stir till smooth. Keep chocolate hot. Dip one end of each cookie in white chocolate and other end in semisweet chocolate. Place on cooling racks to let chocolate set. Repeat with all cookies.
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