Try these Chocolate Dipped Chocolate Chip Cookies for an over-the-top chocolate chip cookie experience. They are slightly crispy, mostly chewy, and most importantly the bottoms are coated in a layer of melted chocolate so that each bite is super chocolatey without fail.
These chewy chocolate chip cookies look as good as they taste. As you dip them in chocolate, they get beautiful little ribbons of chocolate stretched across the top as you move from dipping one cookie to the next. These are great for a special treat that's not too much work, or to bring to a friend, a get-together, or for special occasions.
One of my favorite things about these cookies is that no matter where you bite, you're going to get a bite of chocolate. Traditional Chocolate Chip Cookies are so simple and classic that they lend themselves to being recreated in so many different ways, like this chocolate dipped version.
Chocolate Chip Cookies can also be made as Bakery Style Chocolate Chip Cookies, or Crispy Chocolate Chip Cookies (great for dipping in milk). You can combine them with Rice Krispies for Rice Krispie Chocolate Chip Cookies, add espresso powder for Espresso Chocolate Chunk Cookies or make another classic, Oatmeal Chocolate Chip Cookies. Or if you're only craving a few cookies, you can make just a Small Batch of Chocolate Chip Cookies. Chocolate chip cookies can also be made with Einkorn flour (an ancient grain), like these Einkorn Chocolate Chip Cookies.
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Variations
Below are a few ideas for variations and ingredient substitutions:
- Even Chewier Cookies: These cookies are designed to be chewy, but hold up to being dipped in chocolate. For even chewier cookies, reduce the amount of flour by ¼ cup (or 35 grams).
- Chocolate Chips: You can use any kind of chocolate chips as long as they are high quality such as:
- Milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, or bittersweet chocolate chips.
- White chocolate chips for a different take on this cookie.
- Use chocolate chunks for an even richer cookie where big chunks of chocolate and tiny shards of chopped chocolate melt throughout the cookies (like my favorite cookies: Bakery Style Chocolate Chip Cookies).
- Double Chocolate Chip Cookies: Add more than one type of chocolate chip, or add an extra half cup of chocolate chips for an extra chocolatey experience.
- Bread Flour and Cake Flour: Some cookie recipes call for a combination of Bread Flour (high protein 12.7% - chewier) and Cake Flour (low protein 9-10% - more tender). However, combining high and low protein flour is the purpose of all-purpose flour (11.7%). It uses a combination of hard and soft wheat with high and low protein content to produce flour that can be used for a variety of different baked goods from cookies to cakes and pizza.
🛒 Ingredients
Below are the ingredients needed to make Chocolate Dipped Chocolate Chip Cookies.
- Butter: I use salted butter. If your butter is not soft, you can put it in a microwave-safe bowl and microwave it at 50% power for 30 seconds at a time, flipping it over in between intervals until it is softened.
- Brown Sugar & Granulated Sugar: Using more brown sugar than granulated sugar results in a chewier slightly richer tasting cookie.
- Eggs: Use large eggs, pasture-raised if possible
- Vanilla Extract: I recommend using real vanilla extract (rather than imitation vanilla). Costco sells a large bottle that will last you a year if not more and is less expensive than what you find at a regular grocery store. If you bake somewhat regularly you may want to consider it, or another wholesale-style store.
- Baking Powder and Baking Soda: For leavening.
- Salt: For balancing and bringing out flavor.
- Flour: Use all-purpose, unbleached flour.
- Chocolate Chips: Use high-quality bittersweet or semisweet chocolate chips. I recommend using Guittard or Ghirardelli which are relatively easy to find at many grocery stores (and Target and Whole Foods). Better quality chocolate tastes better and melts better making it easier to melt the chocolate to dip the cookies in.
- Flaky Sea Salt: For sprinkling, this is optional but such a nice touch if you have it. I use Maldon Sea Salt Flakes. One box is expensive, but it will also last at least one year, and likely much much longer.
To learn more about these cookie ingredients, see my Guide to Cookie Ingredients.
See the recipe card for full information on ingredients and quantities.
📝 How to Make Chocolate Dipped Chocolate Chip Cookies
Below are the step-by-step instructions for how to make Chocolate Dipped Chocolate Chip Cookies including melting the chocolate and dipping the cookies.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep: Preheat the oven to 350°F.
Step 1. Butter & Sugar: In a large bowl combine the softened butter, brown sugar, and granulated sugar.
Step 2. Remaining Wet Ingredients: Add the eggs and vanilla extract and combine.
Step 3. Dry Ingredients: Add the baking powder, baking soda, and salt and combine.
Step 4. Flour: Add the all-purpose flour and combine.
Step 5. Chocolate Chips: Add 2 cups of the semi-sweet chocolate chips and stir to combine.
Step 6. Bake: Shape the chocolate chip cookie dough into round balls using 3 tablespoons of dough. You can do this by hand or with a 3-tablespoon cookie scoop. Place 6-8 cookies on a baking sheet and bake at 350°F as follows:
- Bake for 7 minutes. Then using oven mitts open the oven, pick up the baking sheet, bang it on the rack, and close the oven.
- Bake for an additional 2-3 minutes: Again, pick up the baking sheet, bang it on the rack, and remove it from the oven. The cookies should be a light golden brown around the edges. This pan-banging technique creates crispy golden edges.
- Immediately top with flaky sea salt (if using).
- Allow to cool for 2-3 minutes then transfer the cookies to a wire rack to cool fully.
Step 7. Melt the Chocolate: In a medium microwaveable bowl, add the remaining 1 cup chocolate chips. Heat for 1 minute at 50% power at a time, stirring in between until the chocolate has melted.
Tip: It's important to use higher-quality chocolate chips to ensure that the chocolate melts easily.
Step 8. Dip the Cookies: Dip the bottom of each cookie in the melted chocolate, or use a spoon to spread the chocolate on the bottom of the cookies. Place the dipped cookies on wax paper on a flat surface or baking sheet and allow them to fully cool. Or transfer the cookies with the wax paper to the fridge to speed up the cooling process.
Tip: Place the cookies on wax paper, not parchment paper, to allow the chocolate to set. Once fully cool, the cookies will easily peel off the wax paper.
Once cool (or even a bit beforehand) dip a chewy cookie in a cold glass of milk!
Store the cookies in an airtight container for 3-5 days or on a plate covered in plastic wrap (make sure the bottom chocolate has fully cooled). If at the tail end of those 3-5 days, the cookies are a little dry, warm them up for a few seconds in the microwave.
🍪 Simple Tips for Better Cookies
- Softened Butter: Many cookie recipes call for softened butter. Having the butter at the right temperature makes a big difference in how the cookies spread as they bake. If the butter is too soft the cookies will spread into a puddle, too cold and you’ll have a rough time mixing it with the sugar and other ingredients. The butter should be soft to the touch, but it should not totally sink if you press on it.
- Cookie Proportions: Measuring the exact amount of dough (or close to it) that goes into a cookie goes a long way to getting the right texture. The baking time will vary depending on the size of the cookie, and if this is off by a tablespoon worth of dough you’ll get a different result in terms of texture, shape, and size than the one intended.
- Baking Time: It’s better to underbake cookies than overbake. It’s also tricky to tell when cookies are done by just peeking in the oven (it’s not the best lighting in there). Look for the cookies to be only ever so slightly brown around the edges and underdone in the middle. They will continue to firm up in the middle on the hot baking sheet after taking them out of the oven.
- Test Cookie: Whenever trying a new recipe (or using new kitchen equipment or oven) consider making a test cookie. That way you know exactly how long to bake the cookies or if you need to add more flour before putting a whole batch in the oven.
- For more Tips & Tricks see my Guide to Making the Best Homemade Cookies.
✏️ Chocolate Dipped Cookie FAQs
No, these cookies are designed to not need refrigeration prior to baking. If you want to refrigerate the dough you absolutely can. This will allow the flour to absorb more liquid and the flavors to meld for a more flavorful cookie.
Yes, these cookies can easily be frozen. Thaw at room temperature. For an even fresher cookie, freeze the cookie dough, then bake, allow to cool, and dip in chocolate on the same day.
Yes, definitely. Chocolate bars are great for making chocolate chip cookies. Dice the bars into small chunks to mix into the cookie dough. You can also melt chocolate bars for dipping the cookies.
Peanut butter cookies, like these Peanut Butter Oreo Cookies would be excellent dipped in chocolate, or perhaps these Strawberry Shortbread Cookies.
💖 For More Chocolate Chip Cookies, You May Love These:
If you've tried these Chocolate Dipped Chocolate Chip Cookies or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Chocolate Dipped Chocolate Chip Cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2¾ cups all-purpose flour 385 grams
- 3 cups high-quality bittersweet or semi-sweet chocolate chips such as Guittard or Ghirardelli
- flaky sea salt optional, for sprinkling
Instructions
- Preheat the oven to 350°F.
- In a large bowl combine the softened butter, brown sugar, and granulated sugar. Add the eggs and vanilla extract and combine.
- Add the baking powder, baking soda, and salt and combine. Add the flour and combine. Lastly, add 2 cups chocolate chips and stir in with a spoon.
- Using 3 tablespoons worth of dough per cookie, drop the dough onto a baking sheet. Roughly 6-8 cookies per baking sheet.
- Bake for 7 minutes. Open the oven and using oven mitts pick up the cookie sheet and bang it back down on the rack. This creates a ripple in the cookie dough which gives the outside edge a crispy texture.
- Bake for 3 more minutes. Again pick up the baking sheet with oven mitts, bang it down on the rack, then remove the baking sheet from the oven. Allow the cookies for cool for 2-3 minutes, then remove the cookies to a wire rack to cool fully.
Dipping Cookies in Chocolate
- Melt the remaining 1 cup of chocolate chips in a medium microwaveable bowl. To do so place the bowl in the microwave and heat for 1 minute at 50% power, adding 1 minute at 50% power at a time as needed and stirring in between.
- Once the cookies have fully cooled, dip the cookies in the melted chocolate, or spread it on with a knife or spoon. Place the cookies, chocolate side down on a sheet of wax paper. Allow the chocolate to cool fully either at room temperature, or place in the fridge to speed up the process.
Notes
- Butter: I use salted butter. If your butter is not soft, you can put it in a microwave-safe bowl and microwave it at 50% power for 30 seconds at a time, flipping it over in between intervals until it is softened.
- Chocolate Chips: Use high-quality bittersweet or semisweet chocolate chips. I recommend using Guittard or Ghirardelli which are relatively easy to find at many grocery stores (or also Target and Whole Foods). Better quality chocolate tastes better and melts better making it easier to melt the chocolate to dip the cookies in.
- Flaky Sea Salt: For sprinkling, this is optional but such a nice touch if you have it. I use Maldon Sea Salt Flakes. One box is expensive, but it will also last at least one year, and likely much much longer.
- Cooling the Cookies: Place the cookies on wax paper, not parchment paper, to allow the chocolate to set. Once fully cool, the cookies will easily peel off the wax paper (but they would stick to parchment paper).
- Test Cookie: Whenever trying a new recipe (or using new kitchen equipment or oven) consider making a test cookie. That way you know exactly how long to bake the cookie or if you need to add more flour before putting a whole batch in the oven.
- Even Chewier Cookies: These cookies are chewy, but they're designed to also be hefty to hold up to being dipped in chocolate. For an even chewier chocolate chip cookie, reduce the amount of flour by ¼ cup (or 35 grams).
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