Chocolate Dipped Ranger Cookies               

 tags (edit): @Vogel @Tried @5 Star Easy Desserts Cookies  

 

It's true that I didn't invent ranger cookies. Or chocolate. But I did invent this combination of the two, which has a stellar cookie resume: it's crispy-chewy, brown-sugary, and vanilla-y and has just the right amount of chocolate. And those little crescents of chocolate along the edges of the cookies are so gorgeous that I want to eat them. Which is the whole idea.

Ingredients

COOKIES
1 cup All Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/4 teaspoon Salt Generous Teaspoon
8 tablespoon Unsalted Butter 1 Stick Softened
1/2 cup Vegetable Shortening
1/2 tablespoon Light Brown Sugar Packed
1/4 tablespoon Sugar
1 ea large Egg
1 teaspoon Vanilla Extract
1 1/4 cups Old-Fashioned Oats
3/4 cup Shredded Sweetened Coconut
CHOCOLATE DIP
3/4 cup Semisweet Chocolate Chips
1 tablespoon Vegetable Shortening


 

Instructions
 1. Preheat your oven to 375. Grease two baking sheets with vegetable shortening or nonstick cooking spray, or line them with parchment paper.

2. Sift together the flour, baking soda, baking powder, and salt. Beat the butter and vegetable shortening in a medium bowl until combined and smooth. Beat in the brown sugar and granulated sugar, beating until the mixture is fluffy. Beat in the egg and vanilla until incorporated. Stir in the flour mixture. Stir in the oats and coconut until incorporated.

3. With greased hands, shape the dough into 2-teaspoon-sized balls and place them 3 inches apart on the baking sheets. Flatten the balls somewhat with your palm. Bake for 6 to 9 minutes, until the edges are modestly browned. Don't worry if the centers of the cookies look puffy and underbaked. Let the cookies cool for a few minutes on the sheets before transferring them to a wire cooling rack.

4. When the cookies are completely cool, you're ready to dip their edges in the chocolate. For the chocolate dip, melt the chocolate chips and shortening together in the microwave or a small bowl over simmer water. Stir to combine. Dip the cooled cookies in the chocolate so that just one edge is covered with chocolate -- it should make a thin crescent moon shape -- and place the dipped cookies on wax paper- or parchment paper-covered baking sheets. Chill until the chocolate is set, about 20 minutes.

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Yields: 50 Servings
    

notes:  From DESSERTS THAT HAVE KILLED BETTER MEN THAN ME, by Jeremy Jackson, page 78.

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