I’ll admit, these are not my usual cookie. Crisp and sandy are not the adjectives that pull me into a cookie recipe. That being said–I’m glad I stepped out of my cookie-box. These cookies are not only easy to make but also delicious. Rich, buttery, and the slather of chocolate over the side makes these a cookie I can see me adding to my regular rotation.
I mixed these up after dinner the other night when the boy wasn’t quite ready to give up on the kitchen for the evening. There are just a few ingredients (and no eggs!!) that were almost all already in my baking drawer within easy reach.
After an easy “cream the butter and sugars, then add the dry” type construction, these cookies are balled up and rolled in sugar–which is one of my favorite steps to have kids help out on.
After placing the sugar-rolled cookies on the sheet pan, you need to smoosh them a little. The KAF website suggested the plunger of a food processor since it had a nice concentric design. Mine was within reach, so why not? You could easily use a drinking glass or, if you are a fancy, you could use a cookie stamp. (hint hint to my husband…wouldn’t these make a great Christmas present for me??)
These didn’t spread much during cooking but don’t crowd the pan since they do need a little room. While they are still warm, you’ll need to melt the chocolate chips with a splash of vegetable oil. I do mine in the microwave in 20 second increments, stirring well in between. The residual heat will melt the last of the chunky chips, so just keep stirring!
Dip the top of one side into the chocolate and put it back on the parchment to harden. The chocolate on mine stayed a little gooey, so I stashed mine in the fridge between layers of parchment. I’d like to say putting them in the fridge also kept them out of sight, out of mind but not so much because they are DELICIOUS cold. If you need them to cool more quickly, you can try singing to them as my son did. I don’t think it helped as much as the fridge though.
3 teaspoons vanilla extract (I used vanilla paste)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups sugar
1 cup unsalted butter
2 cups AP flour
coarse or granulated sugar for rolling
1 1/2 cups milk chocolate chips
2 tablespoons vegetable oil
Preheat oven to 300 degrees. Cream the butter and sugar together until fluffy. Add the dry ingredients in two parts, scraping the bowl down between additions. Use a small disher to portion the dough, then roll in the sugar and place on the prepared baking dishes. Press slightly to flatten with a cookie stamp, drinking glass, or the plunger of your food processor. Bake for 20 minutes, rotating the pans halfway through.
Mix the chocolate chips with 1 1/2 to 2 tablespoons of vegetable oil. Heat in the microwave in 15-20 second increments, stirring thoroughly to fully melt. Dip the cookies into the melted chocolate so half of the top of the cookie is covered. It is less messy if you manage to keep the bottom of the cookies clean. Leave to cool on parchment or put directly into the fridge.
Makes 36-40 cookies.