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<blockquote data-quote="Shushi" data-source="post: 871933">Cool...Puffy, Soft Chocolate Chip Cookies, Dipped!2 1/4 c&nbsp; All Purpose Flour2 tsp&nbsp; Baking Soda13 Tbs (1 &amp; 3/4 stick)&nbsp; Softened, Salted Butter (No negotiating here, it must be REAL butter.)3/4 c&nbsp; Pure Cane Sugar1/4 c&nbsp; Packed Brown Sugar2&nbsp; Eggs2 tsp&nbsp; Real Vanilla Extract4 c (Or two 12 oz bags)&nbsp; Dark Chocolate chips (half of this goes into your cookies, half is for dipping!) plus more if desiredWisk together flour &amp; baking soda in one bowl, then in another, beat butter &amp; both sugars together until thoroughly blended.&nbsp; Beat the vanilla &amp; eggs into the butter mixture until blended.&nbsp; Add flour mixture &amp; fold until just combined.&nbsp; Stir in 2 c (one of your 12 oz bags) of your Dark Chocolate.Move oven rack as high up as it will sit while still leaving at least 3&quot; between it &amp; the top heating elements then preheat your oven to 350 degrees.Drop cookie dough by heaping tablespoons about 2 inches apart onto a baking sheet.&nbsp; The smaller they are, the easier they are to dip.&nbsp; Bake until centers are set &amp; edges are golden, about 10 to 12 minutes.&nbsp; Remove from oven &amp; let cool on baking sheet 8-10 minutes before you transfer them to a cooling rack while they await their dipping session.They will be a lighter shade than what you&#039;re used to due to less brown sugar but rest assured, they are done.After the first round of cookies comes out of the oven (there might be 3 or 4 rounds, depending on your baking sheet(s) &amp; the size of your cookies) take a small pot &amp; fill it with 1&quot;-2&quot; of water, heat over the stove at about low to low/medium or until a very light simmer.&nbsp; In a metal bowl that is just large enough to sit atop your pot without falling in or submerging in the water, pour the rest of your Dark Chocolate &amp; then set on top of your pot of simmering water.&nbsp; Melt chocolate, stirring occasionally until smooth, creamy &amp; a little runny then reduce the heat, still stirring occasionally.Lay a sheet of wax paper over your cooling rack.&nbsp; Dip cooled cookies into the chocolate (you can use your stirring spoon to help coat them if needed), covering all but what space is needed to keep a hold of them with your index finger &amp; thumb.&nbsp; Let excess chocolate drizzle off each cookie (you can gently shake them to hurry this process along) then place dipped cookies on wax paper to cool.You can eat them once the chocolate has cooled just enough to do so but is still all ooey-gooey, yummerific but be sure to let the chocolate harden completely before you&#039;re ready to store your cookies in a tightly covered container at room temperature.They&#039;re work to make, but I promise you, they&#039;re worth it.Enjoy! ~Shu</blockquote>

[QUOTE="Shushi, post: 871933"] [FONT=times new roman][COLOR=#800000][/COLOR][/FONT]Cool... Puffy, Soft Chocolate Chip Cookies, Dipped! 2 1/4 c All Purpose Flour 2 tsp Baking Soda 13 Tbs (1 & 3/4 stick) Softened, Salted Butter (No negotiating here, it must be REAL butter.) 3/4 c Pure Cane Sugar 1/4 c Packed Brown Sugar 2 Eggs 2 tsp Real Vanilla Extract 4 c (Or two 12 oz bags) Dark Chocolate chips (half of this goes into your cookies, half is for dipping!) plus more if desired Wisk together flour & baking soda in one bowl, then in another, beat butter & both sugars together until thoroughly blended. Beat the vanilla & eggs into the butter mixture until blended. Add flour mixture & fold until just combined. Stir in 2 c (one of your 12 oz bags) of your Dark Chocolate. Move oven rack as high up as it will sit while still leaving at least 3" between it & the top heating elements then preheat your oven to 350 degrees. Drop cookie dough by heaping tablespoons about 2 inches apart onto a baking sheet. The smaller they are, the easier they are to dip. Bake until centers are set & edges are golden, about 10 to 12 minutes. Remove from oven & let cool on baking sheet 8-10 minutes before you transfer them to a cooling rack while they await their dipping session. They will be a lighter shade than what you're used to due to less brown sugar but rest assured, they are done. After the first round of cookies comes out of the oven (there might be 3 or 4 rounds, depending on your baking sheet(s) & the size of your cookies) take a small pot & fill it with 1"-2" of water, heat over the stove at about low to low/medium or until a very light simmer. In a metal bowl that is just large enough to sit atop your pot without falling in or submerging in the water, pour the rest of your Dark Chocolate & then set on top of your pot of simmering water. Melt chocolate, stirring occasionally until smooth, creamy & a little runny then reduce the heat, still stirring occasionally. Lay a sheet of wax paper over your cooling rack. Dip cooled cookies into the chocolate (you can use your stirring spoon to help coat them if needed), covering all but what space is needed to keep a hold of them with your index finger & thumb. Let excess chocolate drizzle off each cookie (you can gently shake them to hurry this process along) then place dipped cookies on wax paper to cool. You can eat them once the chocolate has cooled just enough to do so but is still all ooey-gooey, yummerific but be sure to let the chocolate harden completely before you're ready to store your cookies in a tightly covered container at room temperature. They're work to make, but I promise you, they're worth it. Enjoy! ~Shu [/QUOTE]

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