Ghirardelli’s Wish Star Chocolate Cookie
- 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
- 1 bag (11.5 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate
- 1 tablespoon butter
Adapted from keyingredient.com
Melt baking bar in double boiler and set aside. Mix flour and salt together and set aside. In a large bowl, beat butter and sugar until smooth. Add melted chocolate and vanilla. Add flour 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
floured 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.