Chocolate Chip Cookies with Chocolate Glaze

My ooey gooey chocolate chip cookies, but a special Valentine’s Day version.

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I swapped my favorite milk chocolate chips with mini semi-sweet and colorful Alma' s Culinary Co. Baking Chips that have natural vanilla flavor. I got a little fancy and festive with it because I knew my boys would freak over these colorful little cookies. I can’t take credit for what follows though. I got this concept of flipping the cookies upside down and coating them with white chocolate glaze from Jake Cohen's cookbook Jew-ish (that I highly recommend and you can buy on Amazon here). In his recipe, he takes the tradition Jewish black and white cookies, but with chocolate chip cookies and then coats each cookie in elegant half white chocolate glaze, half dark chocolate glaze.

I only used white chocolate and once it was half gone, I added in some pink food coloring! And of course, Valentine’s sprinkles on top and voila. Cutest chocolate chip cookies ever!

Get the cookie recipe on here and then follow the directions below!

And the glaze is made as follows:
4 oz white chocolate bar, chopped
3 T. coconut oil
¾ C. powdered sugar Pinch of salt

Directions
1. Cookies should be cooled completely before glazing.
2. Put the white chocolate & coconut oil in a medium bowl, and place that on top of a small pot with about 1-2 cups of boiling water. Don’t let the water burn the bottom of the chocolate bowl.
3. Remove the bowl from the heat once melted and well combined, and whisk in the powdered sugar.
4. Flipping the cookies over once completely cooled, spread the chocolate glaze over the bottom of the cookie with a butter knife.
5. Top with sprinkles and allow chocolate to set completely, overnight is best if you can wait! But… who would do that? These are INSANELY good. (but rich!)