these beauties start with a sugar cookie base but kick it up a notch with a thick layer of semisweet chocolate. the result is similar to something you might get from pepperidge farm, but fresh-baked instead of store-bought. my wife fell in love with them instantly—and to be frank, she'd been getting sick of cookies lately, as i made countless batches of them while developing the stamps... and we're supposed to be dieting!
for the chocolate, i just melted some semisweet chocolate chips. you could use baking chocolate, higher-grade fancy chocolate (dark, white, milk, etc), or go in a different direction and use candy coating, butterscotch, or whatever... as long as it will be solid at room temperature.
for the molding process, i found it best to lay the cookie stamp on my work area, stamp-side up, and spread melted chocolate onto the cookie stamp so that it covers the text. then i pressed a prebaked cookie onto the chocolate, flipped the whole thing over, and put it in the freezer for a few minutes to make it set more quickly.
for the cookies pictured above, i filled the cookie stamps with a layer of colored sprinkles before spreading the melted chocolate. this really makes the lettering pop. ¶
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