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.
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.
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.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- 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.
- Chocolate Coating - Dark and Super White chocolate was used here. Colors may also be used but they will need to be thinned with paramount crystals.
- Transfer Sheets
- Double Boiler
- Paramount Crystals - Optional, may be needed to thin colored chocolate.
Step By Step Instructions
Start with a selection of cookies.
Holding the cookie horizontally, dip the front into melted chocolate and allow to drain for a few seconds.
Place atop a transfer sheet.
With careful positioning you can minimize waste.
An assortment of cookies made with various transfer sheets.
Support Free Projects
You can help ensure the continued availability and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.
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.
Web sites may use links to this page without restriction.
No portion of this article may be reproduced for publication elsewhere without express permission from Bobby's Craft Boutique Inc. with the following exceptions:
- Non profit organizations such as religious groups, scouts, 4h, etc... may use this information without permission for printed materials provided it is used without modification and credit is given to both the author and onestopcandle.com
- Reprinting to the web is prohibited without permission, however web sites wishing to link to this article may do so without permission.
- Those wishing to print a copy for themselves (personal use) may do so without permission