I don't make alot of cookies but in the past I've made your regular royal icing flooded cookies. I think they are very sweet. Can I outline in RI and flood with melted chocolate or candy coating? Can I decorate on top of the chocolate once it's hardened? Thanks in advance!

I was wondering the same thing! I just made reindeer cookies with dark brown RI and thought to myself that it would taste better if it were chocolate! It's the same color and I find that dark brown RI doesn't taste as good after all the food coloring that needs to go in it to get it that dark color.

I'll keep my eyes on this post as I'd love to know the answer to that!

Why not? I've done it but it's been awhile.

Why do you have to flood in RI? I did a chocolate transfer on the ND cake in my photos and I outlined in chocolate.

The only thing I can say about this idea is that chocolate does not smooth out as nicely as RI. What you see in the cake photo I am referring to is the underside of the chocolate transfer.

So the only problem you may have is to get to smooth out as flat as RI. But I believe if you add shortening to it and experiment you can get it to smooth out. It will probably take longer to dry. And in case you think shortening will be icky. Candy melts are made with the same kind of shortening, not cocoa butter. You are just adding more than the manufacturer did to get it to smoother in its melted state.

If you just want the chocolate flavor, substitute some cocoa powder for some of the powdered sugar.

The cookies I have in my pictures were all made with candy melts. I am hoping to post some Christmas ones later. I do not use RI, but I also like Tobas glaze (here on CC). FYI If you use paramont crystals to thin your chocolate, be careful to shake frequently, or you end up with an inconsitent color. HTH

Thanks everyone. I will be trying this method. Outline with RI, flood with white chocolate and detail the cookies with RI. I'm making 50th anniversary cookies for my aunt & uncle. Besides the fact that RI is very sweet, I think that the chocolate will dry faster. Will post pics later! Thanks again!

You could just outline in chocolate too.
xx

If you loosen the chocolate with paramount crystals it will be very runny. If you simply melt it, it should be just fine. Outline 1/4 inch in from the outer edge so it doesn't run over. If you outline in royal you run the risk of the chocolate breaking it down (grease is the enemy of royal icing.)

Here's a tutorial that Cake Journal did last year using both chocolate and royal on cookies: http://www.cakejournal.com/archives/how-to-make-soft-gingerbread-hearts