Photo by Kelli Scott
“Authentic and a delight to make, these homemade cookies are an after-dinner favorite.”
Chocolate-Dipped Italian Cookies
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour (yields 4 dozen cookies)
- cookie dough
- 9 oz unsalted butter, room temperature
- 1 ⅓ cup confectioners sugar
- ½ teaspoon kosher salt
- 3 egg yolks
- 2 egg whites
- 1 tsp vanilla extract
- 2 ½ cups all purpose flour
- 2 ½ tablespoons cornstarch
- 2 cups bittersweet chocolate chips
- 4 tsp shortening or vegetable oil
- Rainbow sprinkles (nonpareils)
- Pastry Piping Bag
- Large Star Tip (Ateco 849)
- In a mixer with a whisk attachment, combine the butter, confectioners sugar, and salt together on medium low speed until the ingredients come together.
- Increase the speed to high and beat for 5-7 minutes, pausing to scrape down the sides of the bowl frequently.
- The mixture should look fluffy and pale in color. Add the egg yolks, egg whites and vanilla extract. Beat together on medium high speed for 2-3 minutes.
- At first the mixture may look curdled, but it will quickly come together to look homogenous. Again, be sure to scrape down the sides of the bowl several times.
- Remove the whisk attachment and replace it with a paddle attachment. (If using a hand mixer, there is no need to change the beaters.) Add the flour and cornstarch.
- Mix on low speed until the dry ingredients are fully incorporated. Transfer the mixture to a piping bag fitted with a large star tip.
- Line 2-3 cookie sheets with parchment paper. Pipe out cookie dough into 2 ½” length cookies. If necessary, use a paring knife or scissors to cut the dough at the end of each cookie.
- Transfer the tray of raw cookie dough to the freezer for at least 30 minutes. Continue piping and freezing the remaining cookie dough.
- Freezing the dough helps retain its shape while baking. Meanwhile, preheat oven to 350 degrees.
- Place the cookie sheet with frozen cookie dough directly into the oven. Bake for 12-15 minutes or until light golden brown on the edges. Remove from the oven and cool completely.
- Melt chocolate chips and shortening or oil in microwave on medium power until melted. Stir together. Dip cookies halfway into the melted chocolate. Shake off excess chocolate.
- Place on a tray lined with parchment paper or wax paper. Before the chocolate hardens, sprinkle the chocolate generously with sprinkles. Place dipped cookies in the refrigerator for 3-5 minutes, or until the chocolate is set and cookies can be easily removed from the parchment paper. Store in an airtight container at room temperature.
Photo courtesy of chef Katherine Thompson
Chef Katherine Thompson is co-owner of Thompson Italian with her husband, chef Gabe. Thompson Italian specializes in “inventive Italian” dishes that the whole family can enjoy. Thompson Italian is located in Northern Virginia at 124 N. Washington St., Falls Church, VA 22046.