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!
looks so good, can the dough be frozen (obviously when done in balls) ?
Yes definitely!
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!
So happy you loved it!!
Made these for my family and they loved them! The perfect way to make sure you get chocolate in every bite. Even better with a glass of milk!
I was excited to give this recipe a try. I am a good baker. I had an order for 5 dozen cookies, all different flavors. This was the last cookie I baked. I refrigerated the dough for 8 hours because the dough was practically melting in my hands as I rolled them out. I know my oven well, all ingredients fresh, my skill level is high, and no matter what I did they all turned out raw in the middle. Raw not gooey. I will research this cookie and figure it out, but your recipe didn’t work for me.
Hi Stephanie,
I’m sorry to hear the cookies did not turn out! This is not a roll out recipe, it is meant to be scooped. The dough will firm up in the fridge so if the dough was too thin it means there was not the right balance between wet ingredients (butter, eggs, etc.) and dry.
Got it. I’ll give it another try. The dough did firm up but I did roll them into balls. I’ll just scoop them next time and give that a try. Thank you. They are incredibly delicious and we ate them anyway.
Followed the recipe exactly but found the dough was too loose to scoop, they just puddled on the tray. Possible reasons: it’s super humid in the northeast right now or maybe I lost too much flour when I leveled each scoop. (I probably should have weighed for certainty.) If anyone has the same problem, I found adding the step of chilling the dough *before scooping* as well as after seemed to do the trick.
I love everything about these cookies! The chewy cookie and the snap of the chocolate are a match made in heaven. So delicious! Thank you! 🤗
yayayay so glad you liked them!
Question…Do you put the dipped cookies on the parchment paper chocolate side down or up?
I do them chocolate side down and put them in the fridge. That way they harden and it’s not as messy.
These cookies were BRILLIANT – so delicious! The chocolate lining on the bottom of the cookie ensures that you get chocolate in every single bite (which you don’t get with a normal chocolate chip cookie!).
Followed the recipe exactly and it worked perfectly; definitely make sure to use a cookie scoop when portioning the dough out prior to baking. I scooped the dough balls out onto parchcment-covered baking trays and then chilled the balls in the fridge before the baking step. The chocolate dipping step worked really well using a regular dinner plate! I chilled the finished cookies in the fridge at the very end so that the chocolate would harden.
So glad you loved them!!!
Hi! What oven do you use?
Followed the recipe exactly but when baked mine barely spread… they stayed domed and quite thin rather than thin like in the pictures and videos…
These are great cookies – BUT every time I make them with butter they turn out so flat and kind of oily…when I replace the butter with vegetable oil (3/4 oil and some, per 1 cup butter substitution) they turn out sooo so much better – thicker, chewier.
Spreading too much. Did everything/followed the recipe down to a tee and still ended up with thin “cookies” that basically merged together… I baked this recipe twice, double checked the weight/ratio of the ingredients chilled for at least 4 hours and even tried using both options of parchment and silicon mats just to end up with the same result. Nonetheless, despite its appearance (of a single merged cookie blob) the cookies tasted great. P.s. this is my first time making a comment on a recipe and I do not intend to be mean just and just sharing my experience with this recipe
I have made a few chocolate cookie recipes but this one is my all time favorite, I tried the dipping of the chocolate but I like my chocolate chips in there so I use your cookie dough recipe and add my chocolate chips in there including browning my butter. I never have received so many compliments about cookies than these! I love how chewy they are in the middle and crispy on the outside, also the next day. Thank you so much!