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Chocolate Dipped Chipless Cookies Recipe

Chocolate Dipped Chipless Cookies Recipe
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★★★★★

5.1 from 5 reviews

These Chocolate Dipped Chipless Cookies are buttery, soft, and perfectly sweetened cookies that are enhanced with a decadent milk chocolate coating. Lightly chewy, with a balanced sweetness from brown and granulated sugars, these cookies are easy to make and perfect for any occasion. The chocolate dip adds an elegant touch to a classic buttery cookie that’s delightful to dip in your favorite beverage or enjoy on its own.

Ingredients

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Cookies

  • 1 ¼ cups salted butter, melted (or unsalted butter, if preferred)
  • 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

Chocolate Dip

  • 8 oz milk chocolate melting wafers (or almond bark or chocolate chips)

Instructions

  1. Prepare the Cookie Dough: In the bowl of a stand mixer, combine the melted butter, brown sugar, granulated sugar, and vanilla extract. Mix on low speed until ingredients are fully combined. With the mixer running on low, add the eggs one at a time, mixing well after each addition. Then, gradually add the dry ingredients—flour, corn starch, baking soda, and kosher salt. Mix until fully incorporated.
  2. Chill the Dough: Line a baking sheet with parchment paper. Scoop out 24 even-sized dough balls and place them on the lined sheet. Cover the dough balls with plastic wrap and chill in the refrigerator for 45 minutes, but you may leave them chilled for up to 24 hours to enhance flavor and texture.
  3. Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange 5 cookie dough balls spaced about 2 inches apart on a parchment-lined baking sheet. Bake for 12 minutes, or until the edges are just set but the center still looks slightly soft. Keep the remaining dough chilled in the refrigerator until you are ready to bake more batches.
  4. Shape the Cookies: As soon as the cookies come out of the oven, use a round cookie cutter or a glass to gently reshape each cookie into a perfect circle. Place the cutter over the warm cookie and lightly move it in a circular motion to help the dough meld into a neat round shape. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  5. Melt the Chocolate: Line another baking sheet with wax paper or parchment paper for dipping. Melt the milk chocolate wafers in a shallow, heatproof bowl according to package instructions—typically microwaving for 30 seconds, stirring, then microwave in 20-second increments until smooth and fully melted.
  6. Dip the Cookies: Dip each cooled cookie one at a time into the melted chocolate, fully coating the bottom or as desired. Use two forks to lift the cookie out of the chocolate and carefully place it onto the prepared baking sheet. Allow the chocolate to set completely at room temperature or refrigerate briefly before serving.

Notes

  • For best results, allow eggs to come to room temperature before mixing to ensure even texture.
  • Chilling the dough for longer (up to 24 hours) helps enhance flavors and prevents excessive spreading during baking.
  • If you prefer darker chocolate, substitute milk chocolate wafers with semi-sweet or dark chocolate melting wafers.
  • To speed up chocolate setting, place dipped cookies in the refrigerator for 10–15 minutes.
  • Cookie cutter reshaping is essential immediately after baking to keep a uniform and tidy shape.

Nutrition

Keywords: chocolate dipped cookies, chipless cookies, buttery cookies, homemade cookies, chocolate coating, easy cookie recipe

Find it online: https://reemcook.com/chocolate-dipped-chipless-cookies-recipe/