Page 119 - Classic Cookies with Modern Twists

5. To make the coating, melt the chocolate over a double boiler,

or a met al bowl suspended over a pot of barely simmering water,
until smooth. Remove the bowl from the heat and add the oil,
mixing to combine. Dip each cookie half way and place it on a

parchment-lined baking sheet. Refrigerate until the chocolate is
rm, about 45 minutes.