Ingredients
3/4 cup butter, softened1-1/2 cups confectioners’ sugar3 ounces semisweet chocolate, melted and cooled1 teaspoon vanilla extract1-1/2 cups all-purpose flour2 teaspoons baking cocoa1/8 teaspoon salt3 ounces semisweet chocolate, chopped1/4 cup heavy whipping cream4 ounces white baking chocolate, chopped
Preparation
Cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in melted chocolate and the vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Shape rounded tablespoons of dough into 2-in.-long logs. Place 2 in. apart on ungreased baking sheets. Refrigerate, covered, for 1 hour.
Preheat oven to 350°. Bake cookies until edges are set, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In a microwave, melt semisweet chocolate with cream; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper. In the microwave, melt white chocolate; stir until smooth. Drizzle cookies with melted white chocolate. Let stand until set.
