• Line a baking sheet with parchment paper.
• Set the cookies out on the prepared baking sheet.
• Melt the chocolate according to the package directions - see below for different methods.
• Using a fork, dip each cookie into the melted chocolate, making sure to coat all sides and then tap off any excess before returning the coated cookie to the parchment.
• If you would like to add nuts or decorations, sprinkle them on while the chocolate is still wet.
• If you would like to add a contrasting chocolate drizzle, melt additional chocolate in the color of choice using the same methods below, transfer the melted chocolate to a decorating squeeze bottle, and decorate as desired.
• Allow the chocolate to set at room temperature for at least 1 hour or place the baking sheet in the refrigerator once all of the cookies have been coated to speed the set time.
• Once the chocolate has set, the cookies can be stacked or stored in an airtight container. You might want to separate them with a sheet of parchment to keep them from sticking.

Microwave Method

• Place the chocolate in separate microwave-safe bowls.
• Microwave at 50% power in 30-second increments, stirring inbetween each interval until the chocolate has melted.
• Be sure to melt slowly, especially with the white chocolate as it can easily seize up and no longer be useable.

Double Boiler Method

• Fill a small saucepan with 1-2” of water. Bring it to a simmer over med-low heat.
• Place a glass or metal bowl on top of the saucepan, making sure that the bowl is large enough to rest on the top of the saucepan and not allow any water to get into the bowl. It should not be small enough to drop into the saucepan.
• Place the chocolate in the bowl and allow the steam from the simmering water under the bowl to gently melt the chocolate. You’ll want to stir constantly as the chocolate slowly melts until it is smooth.