*If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS
5ouncesgood quality chocolate (semi sweet or milk chocolate)
2-3tablespoonssprinkles
1tablespoonmini hearts
**Be sure to use good quality chocolate, must be chocolate that does not contain wax, which mean chocolate chips are not a good idea, unless they specify melting chocolate chips.
In a small bowl whisk together the flour and salt.
In a food processor cream together the butter and sugar until just mixed add the egg, pulse a few times, add the vanilla and again pulse a few times. Add the dry ingredients and mix just until dough starts to come together. Move to a lightly floured flat surface and gently knead until combined (do not over knead). Wrap in plastic wrap and refrigerate for one hour.
Remove the dough from the fridge, roll it on a lightly floured flat surface with a lightly floured rolling pin to desired thickness, anywhere from 1/8-1/4 inch (3-5mm) I always cut on the thicker side because we (I) like thick cookies, cut out the cookies with your favorite cookie cutter.
You can also roll the dough between 2 pieces of parchment paper if you prefer.
Place the cut out cookies on parchment paper lined cookie sheets, about 1 inch apart, refrigerate for approximately 15-20 minutes while the oven is pre-heating.
Pre-heat oven to 350F (180C).
Bake for approximately 10-15 minutes (depending on the thickness), cookies should be pale but baked (I baked mine for 11 minutes). Leave them on the baking sheet to cool for 10 minutes then move to a cooling rack.
MELTING THE CHOCOLATE
Make sure your bowl is very dry, as any drops of water will seize up the chocolate. In a deep bowl over a pot of boiling water (make sure the water does not touch the bottom of the dish). Add 1/2 of the chopped chocolate that you are using.
Heat until temperature reaches 122 F (50C), remove the bowl from the heat and add the remaining chopped chocolate, stir continuously until temperature reaches 89F (32C). Your chocolate is now ready to use.
DIPPING THE COOKIES
Let the cookies cool completely before spreading with chocolate, I always find it easier to first drizzle some chocolate on the cookie with a spoon then spread the chocolate to cover with the back of the spoon instead of dipping, add sprinkles if desired. Let the chocolate set for about 15 minutes before serving.
Notes
This cookie dough can also be made with a stand mixer, using the paddle attachment but don’t over beat and follow the directions for the food processor.You can also make this cookie recipe by hand, using a large bowl, mix the ingredients together with a fork until almost combined, then move to a flat surface and gently knead to form a soft dough. Again do not over work the dough.The dough can be made and stored wrapped well in plastic wrap in the refrigerator. It will keep for up to three days in the fridge.The cookies should be stored in an airtight container, with parchment paper between the layers, and stored in the refrigerator. They should last from 5-7 days in the fridge.If you know you are going to be serving the cookies all at once then I would freeze them before dipping them in chocolate. Place the completely cooled cookies in a freezer safe container or bag. They will keep for up 2 months in the freezer.If you freeze after dipping then freeze them in a freezer container with parchment paper between the layers.