Copycat fudge stripe cookies

Updated at: Thu, 17 Aug 2023 11:27:20 GMT

Step 1

Cream butter and sugar till light and fluffy, about three minutes

Step 2

Add egg and vanilla and beat to combine.

Step 3

Add salt to flour and gradually add till incorporated, but don't overmix

Step 4

Divide dough into two pieces and wrap with plastic wrap. Refrigerate at least 30 minutes or up to two days.

Step 5

Line two baking sheets with parchment paper and set aside

Step 6

Working with one disk at a time, roll out dough on a light floured surface to 1/4 inch thick. Use docking tool or textured rolling pin to emboss the dough. Place the textured side down and gently tap the middle of the smooth surface with heal of hand, and repeat making sure you line up decorative scores.

Step 7

Cut out dough in two inch rounds. Place about 1 inch apart and repeat with second disk.

Step 8

Using a 1/2 inch cutter or piping tip, cut out hole in center to create doughnut effect. Reserve dough for later use. Chill dough again about 30 minutes.

Step 9

Preheat oven to 350 degrees

Step 10

Bake until begin to brown, about 12 minutes.

Step 11

Cool for 10 minutes and transfer to wire rack and cool 30 minutes

Step 12

Melt chocolate chips in microwave, stirring after each 30 seconds, may take up to 2 minutes

Step 13

Transfer 1/4 of chocolate to piping bag and cut 1/8 inch hole at end.

Step 14

Place a wire rack over parchment lined baking sheet and pipe four rows across the top of cookie and dip bottom in bowl of melted chocolate. Place cookies bottom side down and chill till set, about 10 minutes.

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