Chocolate Dipped Chocolate Chip Cookies

5 from 1 vote

These over-the-top cookies are slightly crispy, mostly chewy, and most importantly the bottoms are coated in a layer of melted chocolate.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 347kcal

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

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.

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.

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).