Ghirardelli’s Wish Star Chocolate Cookie

By lindybug

Ingredients

• Shortbread:
• 2 cups flour
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1 bar (4 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate
• Baking Bar, chopped
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• Dipping:
• 1 bag (11.5 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate
• Chips
• 1 tablespoon butter

Details

Servings 1

Preparation

Step 1

Melt baking bar on double boiler and set aside. Mix fl our and salt together
and set aside. In a large bowl, beat butter and sugar until smooth. Add
melted chocolate and vanilla. Add fl our mixture to chocolate mixture and
mix just until blended. Wrap dough in plastic wrap and chill for at least one
hour.
Heat oven to 350 F. Line baking sheet with parchment paper. On a lightly
fl oured board, roll dough to 3/8-inch thick and cut with cookie cutters. If
the dough is very soft, chill again for at least 30 minutes. Bake for seven to
nine minutes. Cool completely in pan.
Melt chocolate chips with one tablespoon of butter in a double boiler. Dip
cooled cookie in melted chocolate mixture and let chocolate set.