Fudge Stripe Cookies

This weekend was just wonderful, a much needed respite from the fun, but tiring rotation schedule.  After work yesterday, we went out to dinner at a super nice steakhouse, thanks to some gift cards we got for Christmas.  Filet minion, yummy!!  I would have taken a picture to share, but I was starving and started eating.  I thought a half eaten piece of steak wouldn't be too exciting for anyone not eating it with me :)

Today, I took Elbie for a leisurely walk, worked out, went to coffee with a friend, and baked!! (And studied too, kinda).  I saw these cookies on Annie's Eats and had to try them.  The dough is super easy, and aside from the usual pain of rolling out dough and melting chocolate, they were simple.  Super cute, and a great homemade version of a store-bought favorite.

I baked these while "watching" the Packer game.  I basically got update from Peter, with his grumblings of, "Expletive expletive, catch the ball...expletive what are you doing....expletive expletive".  I figured I wasn't missing much.

Fudge Stripe Cookies
Adapted from Annie's Eats

1 3/4 cup AP flour
1 1/2 tsp baking soda
1/2 cup corn syrup
1 stick butter, melted
2 Tbsp vanilla extract
1 bag semisweet chocolate chips

Preheat oven to 350, and coat baking sheets with spray.  Combine the flour and baking soda in the bowl of an electric mixer.  Stir briefly to combine.  Add the corn syrup, butter, and vanilla and mix until dough comes together.  Form into a disc, wrap in plastic wrap and chill for 10-15 minutes.

Place dough on lightly floured counter, and roll out to 1/4 inch thickness.  Use a 2 1/2 inch round cookie cutter (or round drinking glass) to cut out rounds of dough, and use a small round object (like pastry bag tip, smaller cutter, or apple corer) to form hole in center.  Reroll dough scraps and cut out aditional cookies.  Place dough rounds on baking sheets and poke lightly with the tines of a fork (but don't puncture).  Bake until just barely browned, 6-7 minutes.  Transfer cookies to a wire rack and cool completely.

In a heatproof bowl, melt chocolate in microwave in 30 second intervals, stirring well between each interval.  Dip the bottoms of each cookie into the chocolate, scraping off excess with a knife and place onto baking sheets with parchment paper.  Place remaining chocolate into a quart-sized plastic bag, cut a very small section off tip, and pipe stripes over each cookie.  Place baking sheets in the refrigerator to harden.  Store in refrigerator in a sealed container.