1 cup butter, softened
2/3 cup powdered sugar
½ tsp. vanilla
2 cups flour
¾ cup mini chocolate chips
8 oz. melting chocolate melting wafers
Beat butter and powdered sugar in a bowl until light
and fluffy (with either a hand or stand mixer). Add in vanilla and mix. Add flour
just until mixed in. Fold in mini chocolate chips. Place dough in a one gallon
re-sealable bag. With a rolling pin, roll the dough ¼ inch thick inside the
bag. You could also roll between two sheets of parchment paper. Refrigerate on
a flat surface for 1-2 hours. Remove the bag (I cut mine off) and cut dough
into squares or rectangles with a butter knife or pizza cutter. Transfer pieces
to a parchment lined baking sheet and bake for 18-20 minutes at 325 degrees.
When cookies are done, melt the melting wafers in a microwave safe bowl at 30
second increments until melted. Dip 1/3 to ½ of each cookie in the chocolate or
drizzle it on top. Let cool and serve.
thestayathomechef.com
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