Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, at room temperature
- 2/3 cup (126g) granulated sugar
- 3 large egg yolks
- 2 ½ cups all-purpose flour
- 1/8 teaspoon salt
- 2 teaspoons vanilla or almond extract
- 2 tablespoons (30ml) milk
Chocolate Coating (Optional)
- 10 oz Ghirardelli Chocolate Wafers
- Sprinkles (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large cookie sheet with a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a stand mixer, combine the room temperature butter and granulated sugar. Beat on medium speed until the mixture is light and well combined, creating a creamy base for the cookies.
- Add Egg Yolks and Extract: Add the three large egg yolks and the vanilla or almond extract to the butter-sugar mixture. Beat until everything is fully incorporated and smooth.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture. Beat until the dough begins to come together. Then add the milk and continue beating until the dough becomes stiff and holds its shape.
- Prepare Piping Bag: Fit a large piping bag with an Ateco 825 tip. Place about 1 cup of dough into another large piping bag, pressing it down tightly. Drop this dough-filled bag inside the larger one fitted with the tip to create a double bag setup for easier piping of large swirls.
- Pipe Cookies onto Baking Sheet: Pipe large swirls approximately 1 ½ inches wide onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading during baking.
- Bake the Cookies: Bake one tray at a time in the preheated oven for 9 to 11 minutes until the edges are just starting to turn golden but the centers remain pale.
- Cool on Baking Sheet and Wire Rack: Remove the baked cookies from the oven and let them cool on the baking sheet for 5 to 10 minutes. Then transfer to a wire rack to cool completely, which helps them firm up and prevents sogginess.
- Melt Chocolate for Dipping: Once the cookies are completely cooled, melt half of the chocolate wafers in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring after each, until smooth and fully melted. Take care not to burn the chocolate.
- Dip and Decorate: Dip each cooled cookie into the melted chocolate, allowing excess to drip off by tapping gently on the side of the bowl. Place dipped cookies on a baking sheet lined with parchment paper or a silicone baking mat. Optionally, sprinkle with decorative sprinkles before the chocolate sets.
Notes
- Room temperature butter is essential for creaming properly with sugar, ensuring a tender cookie.
- Using two piping bags nested inside one another helps manage the stiff dough for beautifully shaped swirls.
- Bake cookies one tray at a time on a room-temperature baking sheet for even baking results.
- Allow cookies to cool completely before dipping to prevent melting and sogginess.
- Chocolate dipping is optional but adds a delicious finishing touch and visual appeal.
- Sprinkles add a festive touch but can be omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian