White Chocolate-Dipped Stamped Chocolate Cookies
These Sprinkle cookies are a stamped chocolate cookie dipped in white chocolate and sprinkles
Servings: 41 cookies
Calories: 121kcal
Ingredients
For the cookies
- 344 grams bleached all-purpose flour
- 60 grams Cacao Barry extra brute cocoa powder
- 2.5 mL Diamond Crystal fine kosher salt
- 230 grams unsalted butter
- 200 grams granulated sugar plus more for stamping
- 1 large egg(s)
- 5 mL pure vanilla extract
For finishing
- 175 grams white chocolate melted
- 50 grams sprinkles
Instructions
To make the cookies
- Preheat the oven to 350 °F (175 °C). Line a large cookie sheet with parchment.
- In a large bowl, sift together the flour and cocoa. Add in the salt and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for several minutes, then add the egg and vanilla. Beat together, scraping down the bowl as needed, until the egg has disappeared.
- With the mixer on low, slowly add in the flour mixture, and beat the cookie dough until all the flour is thoroughly mixed in.
- Transfer to a clean surface, and knead a couple times before dividing the dough in 2 and wrapping with plastic wrap to chill for 30 minutes in the fridge.
- Rub the surface of the cookie stamps in the dough to grease them up. Scoop out tablespoon (20 g) balls of cookie dough and place on the parchment lined baking sheet. Dip the cookie stamp in granulated sugar to coat it, then stamp each of the cookies to press and emboss them.
- Bake the cookies for 16–18 minuntes until they look dry on the surface.
- Let cool 2 minutes before transferring to a wire rack to cool completely.
To decorate
- Dip half of each cookie in the white chocolate, shaking off excess, then top with sprinkles and place on a rack or a parchment lined sheet to set.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Nutrition
Calories: 121kcal
