In college my roommate had a boyfriend who would request chocolate chip cookies without the chocolate chips. I always thought this was weird but hey, to each their own cookie, right? Well recently I’ve verb experimenting with dipping cookies in chocolate, and I actually tried it with these M&M cookies, but it was too sweet. That got me thinking, why not embrace the chipless cookie life and dip them into chocolate? The result, an amazing cookie with a bite of chocolate in every bite!
RECIPE TIPS
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 12 minutes on the dot and then remove from the oven and let cool completely on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a crispier cookie, feel free to bake for 14 minutes. They’re still delicious, but I’m a sucker for a fudge chocolate cookie 🙂
- Chocolate: For this recipe I prefer to use milk chocolate melting wafers. You can use semi-sweet or whatever type you like, the milk chocolate I think this tastes the best! I also prefer melting wafers because they are meant to melt and harden. You can substitute chocolate chips if that’s all you have!
- Corn starch: Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside. If you aren’t able to use corn starch I have had people substitute arrow root. I’ve never tried it but I heard it works well!
- Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread when they bake but by chilling the dough for 45 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win-win 🙂 I leave my cookie dough in the refrigerator and only pull out how many I need for the pan. They should be baked up straight from the fridge.
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the large size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
Chocolate Dipped Chipless Cookies
Ingredients
- 1 ¼ cups salted butter melted. You can also use unsalted if you prefer!
- 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 you can also use 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 in 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 clear wrap and chill in the refrigerator for 45 minutes, but up to 24 hours.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently 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 melting wafers in a shallow heat proof bowl or plate according to directions. I typically microwave for 30 seconds, stir, then heat for 20 seconds at a time until completely smooth.
- Place each cookie, one at a time, into the melted chocolate. Use two forks to pick it up out of the chocolate and place on the prepared baking sheet. Allow to cool completely before serving!
fatma
looks so good, can the dough be frozen (obviously when done in balls) ?
Sam M
Just made these! So so good. I used pastry flour instead of all purpose and it seemed a bit loose so I added half a cup more flour. They came out so perfect, less wrinkly than the Instagram video. I’d also recommend creaming room temperature butter instead of completely melted, and make sure ur melted butter doesn’t cook the eggs. Thanks for the recipe!