-
1
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
-
2
Whisk the flour, baking powder and salt in a medium bowl.
-
3
Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes.
-
4
Beat in the egg and vanilla.
-
5
Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
-
6
Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening.
-
7
Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets.
-
8
Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes.
-
9
Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
-
10
Line a baking sheet with parchment.
-
11
Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
-
12
Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet.
-
13
Refrigerate until the chocolate just sets, 10 to 15 minutes.
-
14
Photograph by Levi Brown
