A trio of flavors-espresso, chocolate and cinnamon-team up, creating cookies with adult flavor.
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1 tablespoon milk
1 1/2 teaspoons instant espresso powder or coffee granules
1 cup sugar
1 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
2 (1-ounce) squares semi-sweet baking chocolate, melted
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
6 (1-ounce) squares white baking bar, melted
8 teaspoons shortening
6 (1-ounce) squares semi-sweet baking chocolate, melted
Combine milk and espresso powder in bowl. Let stand 5 minutes to soften.
Combine sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk mixture and egg; continue beating until well mixed. Add 2 ounces melted chocolate; continue beating until well mixed. Add flour, cinnamon, baking powder and salt; beat at low speed until well mixed.
Divide dough in half; shape each half into 7 1/2-inch long roll. Wrap each roll in plastic food wrap. Refrigerate 1-2 hours or until firm.
Heat oven to 350°F.
Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart on ungreased cookie sheets. Bake 10-12 minutes or until set. Cool completely.
Place white baking bar and 4 teaspoons shortening in bowl. Microwave on Medium (50% power) 1 minute; stir. Continue microwaving, stirring every 10 seconds, until melted and smooth.
Dip cookies into melted white baking bar. Place onto cooling rack over waxed paper to set. Let stand 10-15 minutes or until coating is firm.
Place 6 ounces semi-sweet baking chocolate and remaining shortening in bowl. Microwave on Medium (50% power) 1 minute; stir. Continue microwaving, stirring every 10 seconds, until melted and smooth.
Dip cookies into melted chocolate, overlapping dark chocolate over white. Place onto cooling rack over waxed paper; let stand until set.
Explore reviews fromour online community
The cinnamon taste is strong. Brought them to the teachers, and they adored them. I often make the peppermint double dips, look the same, and those are well loved too. but I make balls, and flatten them, instead of slicing the refrigerated logs of dough. i've been making this double dipped recipe for 9 years now.
I started baking cookies about 6 years ago around the holidays. Every year since then friends and family always make sure that these cookies are on my list to make again!