Average Rating: 4TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch + chilling
YIELD: about 6 dozen.Ingredients
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract, optional
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1-1/2 cups miniature semisweet chocolate chips
- 2 cups semisweet chocolate chips
- 2 tablespoons shortening
- Toasted sweetened shredded coconut, optional
Instructions
- 1. In a large bowl, beat butter, cream cheese and sugar until blended. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Stir in miniature chocolate chips. Refrigerate, covered, 1 hour or until firm enough to shape.
- 2. Preheat oven to 375°. Shape level tablespoons of dough into crescent shapes. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
- 3. In a microwave, melt 2 cups chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, sprinkle with coconut. Refrigerate 30 minutes or until set.
Nutrition Facts
1 cookie (calculated without optional toppings): 121 calories, 7g fat (4g saturated fat), 13mg cholesterol, 39mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein.
