Dipped in a melted chocolate mixture and decorated with an assortment of toppings, such as crystalized ginger or sweetened dried cherries, these Easy Chocolate-Dipped Ginger Cookies are a tasty way to embrace the holiday season in style.
- Wax or parchment paper
- 1 1 bar (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, chopped into small pieces
- 1 teaspoon vegetable oil
- 36 gingersnap cookies
- 2/3 cup finely chopped assorted toppings (such as crystallized ginger, sweetened dried cherries or cranberries and/or pistachios)
LINE tray or baking sheets with wax paper.
PLACE chocolate in glass measuring cup and follow instructions on label for melting in microwave oven. Stir in oil.
DIP one side of each cookie about halfway into chocolate mixture; allow excess to flow back into measuring cup. Place on prepared tray; repeat with remaining cookies and chocolate. Sprinkle with chopped assorted toppings.
PLACE dipped cookies in refrigerator for about 20 minutes to set chocolate. Remove from refrigerator and store in airtight container at room temperature (prolonged refrigeration is undesirable as it will cause the cookie to soften).
Cook's Tip: 2/3 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels may be used in place of dark chocolate baking bar.
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