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Cookbook of the Month Recipe – Choc-Tipped Cookies
Filed under Dessert - CookiesMar 28
Since I started my cookbook of the month series 6 months ago, I have had a lot of fun going through various cookbooks. I have had a wide range of cookbooks, from Italian to bread to candy. Some months, I have all 4 of my recipes made in the first week of the month, but other months, I spread it out over the whole month. Some months I choose out all 4 recipes the day I decide on the cookbook for the month, and other months, I carry the book with me everywhere I go, looking through it every day, and changing my mind every day about which recipes I am going to choose. This month’s cookbook falls in the latter category. There are just so many choices – I have changed my mind probably 20 different times throughout the month.Because I have been so indecisive, I didn’t have all of this month’s recipes made in the beginning weeks of the month. In fact, yesterday I realized that I hadn’t made my recipe to post this week yet. Of course I had lots to choose from, but I knew I had to work last night, and I didn’t feel like doing anything extravagant or anything that would take a ton of effort. I also didn’t feel like going to the store, so I sat down with the book and started looking through the recipes, and decided to make the first recipe I came across that I had all of the ingredients for.
I got really lucky with this one, because it probably isn’t one I would have normally chosen. These were the most simple cookies, and I loved them! My husband even loved them, and I thought that he wouldn’t be very excited about them.
These aren’t your typical “dessert” cookies in my opinion. The book says to serve them with “hot chocolate topped with swirls of whipped cream and dusted with chocolate powder” and I think that is where these cookies would really shine. They are very light and crispy, and very fragile. They aren’t too sweet, and the chocolate tipped edges take these to a whole new level. This is a cookie where the quality of ingredients is really going to make a difference. Because they are so simple, each ingredient really stands out.I don’t think my butter was soft enough when I made these, because when I went to pipe them out, the dough was too thick. I ended up putting the dough back into the mixing bowl and mixing in about a tablespoon of milk to loosen up the dough. It was still a little difficult to pipe, but by the time I was about half-way through, it became easier – probably because my hands had warmed up the dough. I would suggest either adding a bit of milk to soften the dough, or make sure your butter is soft enough when you start. The only other step I would change next time would be to dry them on parchment paper instead of the cooling rack. Because these cookies are so fragile, many of them broke apart when I was taking them off of the rack because the chocolate stuck a little bit on the rack. It wasn’t a huge loss because I didn’t make them for a specific purpose, and I just ate the broken cookies!!
Choc-tipped Cookies
from The Cookie Book4 ounces/1/2 cup butter at room temperature, diced
3 tablespoons powdered sugar, sifted
5 ounces/1 1/4 cups all-purpose flour
few drops vanilla extract
3 ounces semisweet chocolate, choppedPreheat oven to 350F. Lightly grease 2 baking sheets, or use parchment paper.
Put the butter and sugar in a mixing bowl and cream together. Add the flour and vanilla to the creamed mixture and mix until thoroughly combined.
Spoon the mixture into a large piping bag fitted with a large star nozzle and pipe 4-5 inch lines onto the prepared baking sheets, leaving space for expansion. (I made mine about 3 inches).
Cook for 15-20 minutes, until pale golden brown. Leave on the baking sheets to cool slightly before lifting on to a wire rack. Leave the cookies to cool completely.
Put the chocolate in a small heatproof bowl and melt over a pan of hot, but not boiling water. Dip both ends of each cookie into the melted chocolate, return the cookies to the wire rack or set on parchment paper to set.
Others who have made these cookies:
She Paints The Kitchen Red
My Piece of Heaven…
32 Responses to “Cookbook of the Month Recipe – Choc-Tipped Cookies”
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chou said on March 28th, 2008 at 3:33 pm
Yum. I like the idea of a simple cookie to dress up a good cup of cocoa.
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Steph said on March 28th, 2008 at 3:43 pm
These are really beautiful cookies, they look delicious!
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Mandy said on March 28th, 2008 at 3:48 pm
these cookies are so pretty! They would be great for any time of the day. Too bad I have packed my piping tools for the move. Or I would give this cookies a try this afternoon!
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ruthEbabes said on March 28th, 2008 at 4:44 pm
These cookies look so elegant and delicious! Great work Deborah!
I really have to try more recipes from cookbooks!
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mimi said on March 28th, 2008 at 4:57 pm
i love recipes with such a simple ingredient list! these look really deceptively yummy!
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Katie said on March 28th, 2008 at 5:02 pm
YUM! These look fantastic!
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Allison said on March 28th, 2008 at 5:11 pm
oh amazing! they look so delicate and buttery!
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Patsyk said on March 28th, 2008 at 5:17 pm
What beautiful cookies! I love a simple cookie that uses really good quality ingredients. It makes eating the cookie so much more satisfying. I’m going to have to look into this cookbook since I can always use another cookie cookbook!
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Katie B. said on March 28th, 2008 at 5:54 pm
What a beautiful butter-yellow those are! I am smitten!!
How many cookies were you able to make? The ingredient list is short and sweet, but it looks like you have a zillion tasty cookies!
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Madam Chow said on March 28th, 2008 at 6:35 pm
These look fantastic!
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Megan said on March 28th, 2008 at 6:38 pm
Those look so delicate. Perfect with tea!
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Kate said on March 28th, 2008 at 7:24 pm
These look delicate and delicious. Because they are so fragile, I’m wondering if it would help to dip the bottom of the cookie, instead of just the tips, into the chocolate. It may structurally shore it up by making just a thin “foundation” for the cookie on top — less breakage.
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Hillary said on March 28th, 2008 at 7:48 pm
Those remind me of another kind of cookie. They look soo good! Nicely done.
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Deborah said on March 28th, 2008 at 8:19 pm
Katie,
The recipe says that it makes 22 – I got 24, but mine were a bit smaller than the 4 inches that they call for in the recipe.
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Elle said on March 28th, 2008 at 8:28 pm
Those are so pretty! And they seem very easy to make, too.
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Mary said on March 28th, 2008 at 9:04 pm
I don’t think I have ever wanted a particular cookie so much as I want this cookie right now! I will have to bookmark it and wait until I can get back in the kitchen again or somehow convince my mother in law to make them for me. They look fantastic!
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Cakespy said on March 28th, 2008 at 10:40 pm
Now these look and sound buttery, simple, chocolatey…FANTASTIC!
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Jenny said on March 29th, 2008 at 12:54 am
Gorgeous cookies! They look so fancy and better yet, delicious! Beautiful pictures.
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Kevin said on March 29th, 2008 at 1:36 am
Those chocolate dipped cookies look good.
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glamah16 said on March 29th, 2008 at 1:41 am
Beautiful!
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Kate / Kajal said on March 29th, 2008 at 2:28 am
these do look tempting. And u just won my heart with the choc dipped ends. They make a gr8 presentation.
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RecipeGirl said on March 29th, 2008 at 4:05 am
What a good idea to focus on a cookbook a month!
Despite the crumbly-nature, they look pretty darn tasty!
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Shandy said on March 29th, 2008 at 4:53 am
Deb, these look absolutely elegant and tastey! Light and perfect for dipping. . .what a great recipe to try. It seems to be those surprise recipes that you remember the most in life because they are the ones that caught you off guard. Beautiful! =D
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Chuck said on March 29th, 2008 at 6:56 am
OMG! Those cookies look amazing with the tips dipped in that rich chocolate. Mmmm!
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Gattina said on March 29th, 2008 at 7:16 am
oh my gosh, these cookies are gorgeous!!!
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Jules said on March 29th, 2008 at 9:30 am
These look beautiful.
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Emiline said on March 29th, 2008 at 9:52 am
Mmm, beautiful. And thanks for the great tips.
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Gretchen Noelle said on March 29th, 2008 at 11:25 am
These look super delicate and super delicious. They are something like what is served with coffee here in Peru. I will have to try them to see if the taste is the same!
I love your cookbook idea. I started at the beginning of the year with one and still haven’t finished all I wanted to cook there. Maybe I should have just chosen 4 recipes also. My list was more like 20! Ha![Reply]
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kellypea said on March 29th, 2008 at 3:38 pm
I love how you chose this recipe — the first one you had all the ingredients for..hahahaha! Isn’t that the truth. I got out a tea book this morning scanning for something…anything I had all the ingredients for and ended up with toast. sigh. The cookies are gorgeous and I like the idea that they’re light and not that sweet. YUM!
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Allen said on March 29th, 2008 at 6:27 pm
Great photos – the cookies look delicious … wish I had a few to go with my cup of coffee
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Katerina said on March 30th, 2008 at 4:29 am
okay…. maybe I have had one too many glasses of wine but that last picture is a little… phallic looking. hehe. That said, I still want to eat one!
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Patricia Scarpin said on April 2nd, 2008 at 1:21 pm
Deb, next time you need help with the broken cookies, call me!
These are beautiful. So sophisticated!
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