Cookie Recipe These crunchy, chocolate covered

Melt chocolate in a bowl in the microwave at 50% power for 1 ½ minutes. Stir and return to the microwave for 10 second intervals, stirring after each interval, until completely melted.
Place a cookie onto the top of a fork. Dip the cookie completely into the melted chocolate and then lift the cookie out. Tap the fork against the rim of the bowl to remove excess chocolate from the cookie. Place the coated cookie on the prepared baking sheet.
After dipping about 10 cookies, place the baking sheet in the refrigerator for 5-10 minutes, until the chocolate is set. Repeat with the remaining cookies.
To add decorative chocolate drizzle, place all of the chocolate coated cookies on a wax paper lined baking sheet. Pour left over melted chocolate into a small zip lock bag. Cut off a tiny bit of one corner of the bag and pipe chocolate zigzags over the cookies. If using sprinkles, add immediately. Refrigerate for about 3 minutes to set the chocolate drizzle.
Store chocolated coated cookies at room temperature in an airtight container for up to 2 weeks.

Notes
The diameter of the dough log will be the size of the cookies. For smaller cookies, make a 1 ½" diameter log.

Use compound chocolate meant for melting and coating or use tempered chocolate.
Do not use melted chocolate chips. The choclate will not firm completely and will bloom with a white coating.
To keep the dough log bottom rounded, place the wrapped log in a paper towel tube. Cut the cardboard tube end to end and open to insert the dough log.
If the cookies start to loose their roundness while slicing, place the dough back in the freezer for 10 minutes to refirm.
Packing tips
Chocolate coated cookies should only be shipped during cool weather.
Wrap a stack of 4-6 cookies in plastic wrap. Place the wrapped bundles in a column in a freezer weight ziplock bag. Ensure that as much air as possible is out of the bag before sealing