I’ve been experimenting with dipping cookies in chocolate. I tried it with M&M cookies, but they turned out too sweet. That got me thinking—why not make chipless cookies and dip them in chocolate? The result is amazing—a delicious cookie with a bite of chocolate in every bite!
RECIPE TIPS
- Underbaking the Cookies: This is key for the perfect texture. Bake the cookies for 12 minutes, then let them cool completely on the cookie sheet. This keeps them from drying out. If you prefer a crispier cookie, bake for 14 minutes. They’re still delicious, but I love a fudgy cookie.
- Chocolate: I prefer milk chocolate melting wafers for this recipe. You can use semi-sweet or any type you like, but milk chocolate tastes best to me. Melting wafers are ideal as they melt and harden perfectly. Chocolate chips can be used as a substitute.
- Corn Starch: Corn starch gives the cookies a chewy texture and keeps them soft inside. If you can’t use corn starch, arrowroot can be a good substitute.
- Chilling the Dough: Chilling the dough helps prevent too much spreading and enhances the flavor. Chill for 45 minutes before baking. Only take out what you need for each pan and bake straight from the fridge.
- Cookie Dough Scoop: I use a set that comes in three sizes. For these cookies, I used the large size. Using a cookie dough scoop ensures even dough balls that bake evenly.
- Baking Sheet: I recommend using a cookie sheet for all my cookie recipes. A jelly roll pan can also work but may cause the edges to brown faster.
Chocolate Dipped Chipless Cookies
Servings 24 cookies
Ingredients
- 1 ¼ cups salted butter melted (you can also use unsalted)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 8 oz milk chocolate melting wafers or almond bark or chocolate chips
Instructions
**For the Cookies**:
- – In the bowl of a stand mixer, combine melted butter, brown sugar, granulated sugar, and vanilla. Mix on low until combined. While the mixer is on low, add the eggs one at a time, followed by the dry ingredients.
- – Line a cookie sheet with parchment paper and scoop 24 even dough balls. Cover with plastic wrap and chill in the refrigerator for 45 minutes, up to 24 hours.
- – Preheat the oven to 350°F. Place 5 cookie dough balls about 2 inches apart on a baking sheet and bake for 12 minutes, or until the edges are just set. Leave the rest of the dough in the fridge until needed.
- – These cookies will spread! Once out of the oven, use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Let cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
**For Dipping**:
- – Line a baking sheet with wax paper or parchment paper. Once the cookies have cooled, melt the chocolate wafers in a shallow, heatproof bowl or plate according to the directions (typically, microwave for 30 seconds, stir, then heat for 20-second intervals until smooth).
- – Dip each cookie into the melted chocolate one at a time. Use two forks to lift it out and place it on the prepared baking sheet. Let cool completely before serving!