Rosemarie Chocolate Chip Cookies with Dark Chocolate Coating
These chocolate chip cookies feature a unique blend of margarine and Rosemarie spread that creates an exceptionally tender texture. The dough includes cornstarch for extra softness and is studded with mini chocolate chips. Each cookie is half-dipped in rich bittersweet chocolate coating and finished with delicate gold leaf for an elegant presentation. Perfect for special occasions or when you want to impress guests with bakery-quality cookies at home.
Ingredients
- 2 sticks margarine, softened
- ⅝ cup Rosemarie spread, room temperaturecream cheese1:1widely availableadds dairy
tangier taste
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 4 teaspoons cornstarch
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup semisweet mini chocolate chips
- 1 pound bittersweet chocolate coating, chopped
- gold leaf sheetsedible glitterto tastebudget friendly
different look
Instructions
- 1
Whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside
- 2
Combine margarine, Rosemarie spread, sugars, eggs, and vanilla in electric mixer bowl
- 3
Cream on medium speed until well combined, scraping down sides of bowl
- 4
Slowly add flour mixture until well combined, scraping sides as needed
- 5
Stir in chocolate chips until well combined
- 6
Remove dough from bowl and refrigerate covered at least two hours or overnight
- 7
Preheat oven to 350 degrees Fahrenheit
- 8
Line two sheet pans with silicone mats or parchment paper
- 9
Use small cookie scoop to form dough into balls
- 10
Roll in hands to achieve smooth ball and place on prepared pans
- 11
Bake nine to 11 minutes or until edges are set and tops have just started to brown
- 12
Let cool five minutes on cookie sheet before removing to wire rack to cool completely
- 13
Melt bittersweet chocolate coating in microwave or over double boiler
- 14
Dip cookie halfway into melted chocolate, letting excess drip off
- 15
Set cookies on parchment to let chocolate harden
- 16
Apply gold leaf as desired using tweezers or tip of knife
Tips
Refrigerate dough at least 2 hours or overnight for easier handling and better texture
Don't overbake - cookies should be set at edges but still soft in center when removed
Use tweezers for precise gold leaf application to avoid tearing the delicate sheets
Good to Know
Store in airtight container at room temperature up to 1 week. Layer between parchment if chocolate-dipped.
Dough can be refrigerated up to 3 days or frozen up to 3 months. Baked cookies freeze well up to 2 months.
Serve at room temperature for best texture and flavor.
Common Mistakes
Don't skip chilling the dough to prevent spreading during baking
Avoid overbaking to maintain soft, chewy texture
Substitutions
different look
FAQ
Can I make these without the Rosemarie spread?
Yes, substitute with equal amount cream cheese or additional margarine, though texture will be slightly different.
How long do the chocolate-dipped cookies keep?
Store in airtight container up to 1 week. Chocolate coating may develop bloom after extended storage but remains safe to eat.
Can I freeze the cookie dough?
Yes, scoop dough into balls and freeze on baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes.