Big, thick, soft and chewy cookies, fully decorated for the holidays in Christmas colored candy melt.
Heat oven to 325 degrees. Prepare two baking sheets, lined with parchment paper.
Whisk flour, baking soda, cinnamon, and salt in a regular sized bowl.
Beat together butter and both sugars until fully incorporated and smooth.
Mix the wet ingredients - egg yolk, egg, and vanilla and add to the dry ingredients, scraping down the bowl until everything is incorporated. Do not overmix, which will yield a tough cookie.
Mix in the chocolate chunks gently, until dispersed evenly.
Separate mix into 18 portions and roll into rough balls. Pull the ball apart and stack them on the parchment - one on top of the other. Make sure the balls are about two inches apart. More is better.
Bake for 15-17 minutes, rotating the sheets once until the edges start to harden. Remove the sheets and allow the cookies to cool.
Empty half of each Wilton Candy Melt in separate microwave proof bowls. Add a teaspoon of shortening to each bowl.
Microwave each bowl in 30-second segments. Stir in between segments until chips are fully melted. About two minutes total.
Melt should drip off a spoon easily.
Once all the cookies have cooled, prepare the baking sheets with new parchment paper.
Dip each cookie in alternating candy melt colors and place on the parchment sheet to harden. Quickly sprinkle candy sprinkles or other toppings before the candy melt sets.
Serve or store and refrigerate for later.