Chocolate Dipped Cookies

By Bob Sherman

This is a rather interesting technique for decorating cookies using chocolate and transfer sheets. since it is done after the baking, this may be used on both home made or store bought cookies.

I find this technique is easiest when the cookies are a minimum of 1/4 inch thick because they are easier to grasp without getting your fingers in the chocolate. Note that I dip these because it is much faster and I generally make 40+ pounds of cookies each year so I don't take a lot of time decorating each one. Those who want to make these more elaborate may prefer to apply the chocolate with a squeeze bottle or pastry brush.

For this project I used my favorite sugar cookie recipe, but rolled them out a bit thicker than usual.


PLEASE NOTE!! - Although this is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
 I prefer to use chocolate wafers designed for home molding chocolate as they do not require tempering. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best for this.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also be used but care must be taken not to overheat the chocolate.

  1. Place the chocolate in a microwave safe bowl.
  2. Heat for 30 seconds.
  3. Remove and stir.
  4. Repeat steps 2 and 3 until the chocolate is creamy.
  5. Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Step By Step Instructions

Step 1
Start with a selection of cookies.


Step 2
Holding the cookie horizontally, dip the front into melted chocolate and allow to drain for a few seconds.


Step 3
Place atop a transfer sheet.


 

Step 4
With careful positioning you can minimize waste.


Step 5
An assortment of cookies made with various transfer sheets.


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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in December 2009 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

This article is provided free of charge for use. Products may be made and sold using this idea royalty free.

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