Chocolate Drizzlers
Makes about 80
2 1/4 cups flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
1 egg
4 ounces semi-sweet chocolate, melted and cooled
3 ounces semi-sweet chocolate, finely chopped
1 teaspoon vanilla extract
3 ounces white chocolate, finely chopped
In a medium bowl, whisk together flour, cocoa, baking soda, baking
powder, and salt. In another bowl, beat butter and sugar until
creamy, about 2 minutes with an electric mixer. Beat in egg, 4 ounces
of melted chocolate, and vanilla. Gradually beat in flour mixture
until blended. Divide dough in half. Shape each half into a roll 2"
in diameter. Wrap rolls in waxed paper and freeze for 4 hours or
until very firm. Preheat oven to 350F. Line two baking sheets with
foil and coat them with cooking spray.
Cut dough into 1/4" slices. Arrange 1" apart on prepared baking
sheets. Bake cookies 10 to 11 minutes. Cool on sheets for 1 minute
then transfer to wire racks to cool completely. Repeat process until
all cookies are baked. To decorate the cookies, place the chopped
milk chocolate in one small zip-lock baggie and the white chocolate
in another. Microwave on high 1 minute or until chocolate is melted.
Knead until smooth. Snip off a tiny corner of each bag and drizzle
chocolate over cookie. Let cookies stand until chocolate is firm,
about an hour.
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