Fudge Stripe Cookies

In a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl occasionally to ensure even mixing.

Add the egg, vanilla extract, and kosher salt to the mixture. Beat until well combined, about 30 seconds.

Reduce the mixer speed to low and gradually add the all-purpose flour, mixing until just combined, about 1 minute. Be careful not to overmix the dough.

Divide the dough in half and flatten each half into a 1/2-inch-thick disk. Wrap each disk tightly in plastic wrap and chill in the refrigerator until firm, at least 30 minutes, or up to 2 days.

Line two baking sheets with parchment paper and set aside.

On a lightly floured surface, roll out one dough disk at a time to a 1/4-inch thickness. For a decorative touch, prick the dough with a docking tool or use an embossed rolling pin. Alternatively, you can use a meat mallet to emboss the dough by lightly tapping the textured side onto the dough's surface.

Cut out rounds using a 2-inch round cutter. Place the rounds about 1 inch apart on the prepared baking sheets. Repeat with the second dough disk. Gather any dough scraps, re-roll, and cut out additional cookies or save it for another use.

Using a 1/2-inch cutter or piping tip, carefully cut out the center of each dough round to create a donut shape. Chill the cut-out cookies in the refrigerator until firm, about 30 minutes.

Preheat your oven to 350 degrees F (175 degrees C).

Bake the cookies, one sheet at a time, in the preheated oven until the edges begin to turn golden brown, about 12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, about 30 minutes. Repeat with the second baking sheet.

Place the chocolate chips in a medium microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring in between, until the chocolate is fully melted, about 2 minutes total. Transfer 1/4 cup of the melted chocolate to a piping bag and cut a small 1/8-inch hole at the tip.

Place a wire rack over a parchment-lined baking sheet.

Pipe four elegant stripes across the top of each cookie. Dip the base of each cookie into the bowl of melted chocolate, scraping off any excess. Place the chocolate-side down on a clean, parchment-lined baking sheet. Chill in the refrigerator until the chocolate is set, about 10 minutes.

Store the cookies in an airtight container in the refrigerator for up to 4 days.