CHOCOLATE-DIPPED CHOCOLATE CHIP VALENTINE'S COOKIES

Preparation Instructions

1. Melt the chocolate - Fill a ceramic non-stick saucepan with about 5cm of water. Bring to a boil over medium high heat, then reduce heat to low. Place a glass or metal bowl on top of ceramic non-stick saucepan and add the semi-sweet chocolate. Heat, stirring frequently, until all chocolate is melted and smooth. Remove bowl from heat, but leave ceramic non-stick saucepan with water on low.
2. Dip the cookies - Line 2 cookie sheets with wax paper or parchment. Dip a cookie halfway into the chocolate. You may need to move it around a bit to ensure both sides are covered. Transfer to cookie sheet and repeat with the rest of the cookies.
3. Melt the white chocolate - Repeat the melting procedure in step 1 for the white chocolate. When chocolate is melted, mix in a bit of pink food coloring. A little goes a long way - you can always add more, if needed. Remove chocolate from heat and transfer to a piping bag fitted with a small round tip (or a zip top bag with a tiny, tiny bit snipped off one corner). Don’t try to work with all the chocolate at once as it will be harder to drizzle - come back for refills.
4. Decorate the cookies - drizzle the white chocolate over cookies with any design you choose - seriously, you can’t go wrong. Sprinkle the tops with Valentine’s sprinkles and let set until chocolate is completely hardened, about half an hour.

Tips

• DIY Double Boiler - Easily melt chocolate in a heat-proof bowl over a ceramic non-stick saucepan of water. Just be sure the water isn’t touching the bottom of the bowl and that it’s simmering, not boiling, to avoid scorching.
• Mix & Match: Try using a mix of different chocolates (semi-sweet, milk, dark, and white) to add variety. You can work with smaller amounts of chocolate and melt more than one batch at a time.