How much of the eclipse will you emulate? The chocolate tells it all! Dunk as much as you want, covering as much of the cookie as the moon covers the sun! Lunar eclipse? Dunk the whole thing!
Sugar Cookies Dipped in Chocolate
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Powdered sugar for dusting the counter
1 cup semisweet chocolate chips
1 teaspoon coconut oil or vegetable oil
To make the cookies, in a small bowl, combine the flour, baking powder and salt. Mix well and set aside.
In a large mixing bowl, beat together the butter and sugar until blended and pale. Scrape down the sides of the bowl. Beat in the egg and vanilla. Gradually beat in the flour mixture and mix until the dough comes together, scraping down the sides of the bowl as needed. Transfer the dough to a piece of plastic wrap and shape into a disc. Wrap the plastic around the dough and refrigerate for 1 hour (and up to 1 week).
Preheat the oven to 375 degrees. Line one or two large baking sheets with parchment paper or use silpat baking mats.
Roll the dough out onto flat surface that's been dusted with powdered sugar. Roll until about 1/4-inch thick. Cut into circles and place on the prepared baking sheets.
Bake the cookies for 8 to 10 minutes, until just starting to turn golden brown around the edges. Cool on wire racks.
Melt the chocolate in a small bowl over a saucepan of simmering water (or melt it in the microwave, checking and stirring every 20 seconds). Stir in the oil.
Dip one side of the circles into the chocolate and return the cookies to the parchment paper. Cool until the chocolate hardens (refrigerating will speed things up - the chocolate will harden in about 10 minutes!).
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