Friday, February 12, 2010
Combine the two!
These chocolate-dipped cookie bites combine our gluten-free sugar cookies with a melted chocolate topping. How can you go wrong with that combo?
Depending on the size of your bites, this makes about 60.
1 cup allergy-free chocolate chips
1 recipe Welcoming Kitchen gluten-free sugar cookies
Prepare cookie dough according to directions.
Pat into two 1/2-inch-thick disks.
Wrap prepared cookie dough in plastic wrap or place in a plastic bag.
Refrigerate for a couple of hours until very firm, or overnight.
After dough has chilled, preheat oven to 350.
Remove dough from plastic wrap.
With a sharp knife, cut dough into approximately 1-inch squares.
Place on a cookie sheet lined with parchment paper or a silicone mat, and bake for 8-10 minutes or until golden brown.
Remove to a cooling rack.
In a small saucepan, heat chocolate chips over medium heat.
Stir constantly, until chips are halfway melted.
Remove from heat, and continue to stir until chocolate is completely melted.
Dip the top of each cooled cookie bite into the melted chocolate.
Let chocolate cool and set.
Kim and Megan