If your favorite part of the cookie is the chocolate, you’ve got to try these Chocolate-Dipped Cookies. Instead of sprinkling the chocolate throughout, sink your teeth into a thick layer of chocolate first as you bite into your perfectly chewy cookie.
This fun twist on one of the most classic cookies brings the chocolate to the forefront with a brown-sugar based cookie coated in a snappy, shiny layer of melted chocolate.
This easy cookie recipe with chocolate is pretty much foolproof, requiring simple ingredients, just one bowl, and needs no chilling time before baking.
Drawing from my background in environmental science, I absolutely love recipes that require only one bowl to mix up! Less clean-up means I’m saving on both time and water—win, win!
Green tip: Speaking of cleanup, if you have a dishwasher-use it! Comparing dishwashing to handwashing, using an efficient dishwasher uses 1/6th the amount of water to get your dishes clean!
Chococlate-Dipped Cookies Ingredients
Here’s everything you need:
- Unsalted butter.
- Light brown sugar.
- Egg.
- Vanilla extract.
- Flour.
- Baking soda.
- Salt.
- Chocolate chips.
How to Make Cookies Dipped in Chocolate
How to Make Easy Brown Sugar Cookies
The key to perfectly textured cookies is creaming your butter and sugar together to aerate the dough. Use a hand mixer on high to whip the softened butter and brown sugar together for 2-3 minutes, until it’s airy and smooth.
In order to properly cream the butter in sugar, make sure your butter is softened! Not melted, and not too solid. If you don’t have time to allow the butter to come to room temperature naturally, check out this article on how to soften butter quickly.
Next, mix in the egg and vanilla extract until well-combined. Then, add the flour, salt, and baking soda and mix again until well-integrated. Use a rubber spatula to scrape the sides, ensuring all of the ingredients are integrated.
P.S. If you’re one of those people who enjoys eating the cookie dough more than the actual cookies (I feel you!), then check out these Chocolate Chip Cookie Dough Bites next!
How to Shape Cookies
Use a large cookie scoop or two heaping tablespoons of cookie dough to shape your cookies. Place them on a large, lined baking sheet, leaving a couple inches in between each.
I love this recipe because these cookies hold their shape even without any chilling time! Still, you can expect minor spreading.
Here’s my secret to perfectly baking these chocolate-dipped cookies: always bake them on the top rack!
Heat rises, so the top rack of your oven is often significantly hotter than the bottom rack. If you place one cookie sheet on the top rack and one on the bottom, there will be a noticeable difference in texture and baking time.
If both sheets don’t simultaneously fit on the top rack, I recommend baking the cookies in two rounds for 8-10 minutes at 375°F, so that they can all bake on the top rack.
When the cookies are ready, the edges will start to turn golden brown and be a little bit crispy to touch. It’s okay if the center is slightly underdone—they will continue to bake as they cool.
For perfectly round cookies, grab a round cookie cutter that’s a little bit larger than your cookie. While they’re still hot, scoot the cookie cutter around it. Allow the cookies to cool a little bit before coating them in chocolate.
Coat the Cookies in Chocolate
Add your chocolate chips to a large, microwave-safe mixing bowl. Microwave on high, in 30 second intervals, whisking in between, until completely melted and smooth.
Grab the cookies by one end, and dip them in the chocolate to coat both sides. You may need to tilt the bowl to submerge the cookie.
Then, place the cookies back on the lined baking sheet for the chocolate to firm up. I also like to sprinkle a little flaky sea salt on top of the chocolate while it’s still melty.
How to Properly Store Chocolate Coated Cookies
At room temperature, these chewy chocolate coated cookies will last for 5-7 days when covered or stored in an airtight container. In an airtight container in the refrigerator, they will last up to three weeks.
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. This is the perfect use for the end piece!
These cookies do tend to firm up within the first few days of making them. If you want to keep them softer and chewier, keep a piece of bread in the container with them. Believe it or not, moisture from the bread keeps the cookies from drying out.
You can also freeze them once they’re baked for up to a year, but I would just freeze the unbaked dough instead. More on that below.
Freezing Your Cookie Dough
Freezing some or all of your cookie dough is a great way to have homemade dough on hand all year. This means you can have freshly baked cookies whenever you want!
Shape the cookie dough and store them in a freezer safe storage bag (consider reusable storage bags for a more sustainable option!) for up to 12 months.
Watch them closely when you bake them— you may want to add an extra minute or two to your baking time.
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing baked goods!
Chewy Brown Sugar Chocolate Dipped Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Cookie Scoop (optional)
- Reusable Baking Mat (optional)
Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar (tightly packed)
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat your oven to 375°F and line two large baking sheets with parchment paper or a reusable baking mat.
- To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).½ cup unsalted butter, softened, 1 cup light brown sugar
- Add the egg and vanilla extract and use your hand mixer on low to combine.2 teaspoons vanilla extract, 1 large egg
- Add the flour, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.1 ¾ cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda
- Use a large cookie scoop or 2 heaping tablespoons of dough to form your cookies, adding them to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading.
- Bake for 8-10 minutes on the top rack. It's okay if they are slightly underdone. Allow them to cool on the baking sheet so they continue to bake as they cool. If you want perfectly round cookies, use a round cookie cutter, scooting it around the cookie while they are still hot.
- Add the chocolate chips to a large, microwave-safe bowl. Microwave on high in 30-second intervals, whisking in between until smooth. Dunk your cookie to coat about ¾ of the cookie in chocolate. You may need to tilt the bowl to fully submerge it. Place back on your lined baking sheet to set for about 10 minutes. Enjoy!½ cup chocolate chips
Pro Tips
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
