Ingredients

The following ingredients have 24 Servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup salted butter, at room temperature
  • 3/4 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 12 ounces dark chocolate, melted

Instruction

  • For the Cookies: Preheat oven to 350°F. Line baking sheets with parchment paper and set aside. In a medium bowl, combine flour and baking powder; set aside. In the bowl of your mixer, beat butter and sugar on medium speed until fluffy, about 2 minutes. With the mixer on low speed, slowly add flour mixture, stopping to scrape the sides of the bowl until a soft dough forms. Turn dough onto a floured board and roll to 1/4-inch thickness. Cut with a roughly 3-inch circle cutter, then cut out the center with a 1/2-inch circle, to form a donut shape. Place cookies on prepared baking sheets, 2 inches apart. Bake for 10-15 minutes until edges are just barely golden brown. Let cookies cool on sheets for 5 minutes before removing to wire rack to cool completely. For the Fudge Stripes and Bottoms: Spread wax paper on your countertop. Dip bottoms of cookies in melted dark chocolate, allowing excess to drip off before placing on wax paper. Pour remaining melted chocolate into a re-sealable sandwich bag with a corner snipped off and pipe stripes on the cookies. Let chocolate firm up before serving cookies.