Chocolate Dipped Chipless Cookies
Prep Time10 minutes mins
Cook Time12 minutes mins
Chill Time45 minutes mins
Course: Dessert
Keyword: chocolate chip cookies, cookies
Servings: 24 cookies
Author: Emily - My Messy Kitchen
- 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!
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!