Chocolate Cookie Buttons

Name: Chocolate Cookie Buttons
Yield: 72 cookies
Ingredients: 1/2 cup (125 mL) butter softened; 1/2 cup (125 mL) dark brown sugar; 1/3 cup (80 mL) sugar; 1 egg; 4 Squares (4 oz/120 g) Baker's semi-sweet chocolate chopped; 1 tsp (5 mL) vanilla extract; 1 3/4 cups (430 mL) Five Roses All Purpose Flour; 1/2 tsp (2 mL) baking soda; 1/4 tsp (1 mL) salt; Coating; 12 Squares (12 oz/360 g) Baker's semi-sweet chocolate chopped; 3 Squares (3 oz/90 g) Baker's white chocolate (optional)

This is the Chocolate Cookie Buttons recipe.

Prep: 45 min
Cooking: 10 min
Refrigeration: 15 min

Yields 72 cookies

Ingredients

1/2 cup (125 mL) butter softened
1/2 cup (125 mL) dark brown sugar
1/3 cup (80 mL) sugar
1 egg
4 Squares (4 oz/120 g) Baker's semi-sweet chocolate chopped
1 tsp (5 mL) vanilla extract
1 3/4 cups (430 mL) Five Roses All Purpose Flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
Coating
12 Squares (12 oz/360 g) Baker's semi-sweet chocolate chopped
3 Squares (3 oz/90 g) Baker's white chocolate (optional)

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C). In a large bowl, cream butter. Beat in brown sugar and sugar until very smooth. Beat in egg. Microwave chocolate on medium for 1 minute. Stir until smooth. Stir chocolate and vanilla into creamed mixture. Stir in flour, baking soda and salt.

Roll teaspoonfuls (5 mL) of dough into small balls. Place on lightly buttered baking sheet and set in freezer for 5 minutes or in refrigerator for 15 minutes. Bake cookies for 10 minutes. Cool completely on rack.

Coating:

Microwave semi-sweet chocolate on medium for about 2 minutes. Stir until smooth. Set bowl of melted chocolate over pan of steaming water. Dip cooled cookies into melted chocolate. Lift out and place on a rack set over a baking sheet. Once chocolate is firm, microwave white chocolate on medium for about 45 seconds. Stir until melted and smooth. Decorate cookies by drizzling with white chocolate.