Chocolate Dipped Cookies

 

Ingredients:

150g. unsalted butter (room temperature)

50g. icing sugar

1 egg white (lightly beaten)

150g. plain flour (sifted)

20g. cocoa powder (sifted)

1/2 tsp. salt

150g. dark couverture (dark chocolate) - for coating the cookies

Some colored candies - to decorate

Methods:

1. In a stand mixer, beat butter and icing sugar until light and fluffy.
2. Add lightly beaten egg white into butter mixture in 2 portions, and continue to beat until well incorporated.
3. Add in flour, cocoa powder and salt; mix using a rubber spatula until well incorporated.
4. Scoop mixture into piping bag fit with a nozzle.
5. Pipe the cookies onto a lined baking sheet. I pipe my cookies slightly oval shape.
6. Bake in a preheated oven of 160 degree Celsius for 20 minutes.
7. Remove the baking sheet from oven, and let it sit on a cooling rack for about 2 minutes, then transfer them onto a wire rack to let cool completely.
8. While waiting for the cookies to cool; cut the chocolate into smaller pieces.  Stir over simmering water until the chocolate melts and is smooth.
9. Dip half of the cookies in chocolate; place on a lined baking sheet; and decorate/sprinkle some colored candies over the chocolate.
10. Leave to set and enjoy.  Leftover cookies can be kept in airtight containers.

I adapted this recipe from 'Kathrine Kwa Baking Tutorial' with a slight adjustment to suit my baking preference.