Chocolate Dipped Chipless Cookies: A Classic Cookie with a Decadent Twist

These Chocolate Dipped Chipless Cookies take a simple, buttery cookie base and elevate it with a rich layer of smooth, melted chocolate. The cookie itself is soft and chewy, with a perfectly golden exterior, but what sets these apart is the indulgent dip in milk chocolate. These cookies strike the perfect balance between the comforting sweetness of a sugar cookie and the luxurious richness of chocolate, making them a versatile treat for any occasion.

Why You’ll Love This:

If you’re looking for a cookie that’s both familiar and just a little bit fancy, these Chocolate Dipped Chipless Cookies are the answer. The cookie is melt-in-your-mouth soft, with a rich buttery flavor, and the chocolate coating adds an extra layer of decadence. The best part? They’re easy to make, and you can customize the chocolate dipping with milk chocolate, dark chocolate, or even white chocolate for a creative twist.

Perfect Occasion:

These cookies are perfect for holiday cookie swaps, afternoon tea, or as a thoughtful homemade gift. They also make a wonderful dessert to bring to parties, where their sophisticated look will catch everyone’s eye, while their simple, comforting flavors will have everyone asking for seconds.

Decoration Tips:

For an extra touch of elegance, drizzle some contrasting chocolate (like dark chocolate on milk chocolate dipped cookies or white chocolate on dark chocolate dipped cookies) over the tops. You can also sprinkle chopped nuts, sea salt, or festive sprinkles on the still-wet chocolate to add texture and flair.

Recipe:

Ingredients:

For the Cookies:

• 1 ¼ cups salted butter, melted (unsalted butter works too, just add an extra pinch of salt)
• 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

For Dipping:

• 8 oz milk chocolate melting wafers (you can also use almond bark or chocolate chips)

Instructions:

For the Cookies:

1. Prepare the Dough:
   In the bowl of a stand mixer, combine the melted butter, brown sugar, granulated sugar, and vanilla extract. Mix on low speed until fully combined and smooth. Add in the eggs, one at a time, mixing until just incorporated.
2. Add Dry Ingredients:
   Gradually add the flour, corn starch, baking soda, and salt to the wet ingredients. Mix on low until a soft dough forms. Be careful not to overmix, as this can result in tough cookies.
3. Shape and Chill the Dough:
   Line a cookie sheet with parchment paper. Scoop out 24 even-sized dough balls and place them on the sheet. Cover the dough balls with plastic wrap and refrigerate for at least 45 minutes, or up to 24 hours. This chilling step is essential for achieving the perfect texture and preventing excessive spreading during baking.
4. Bake the Cookies:
   Preheat your oven to 350°F (175°C). Arrange the cookie dough balls on a lined baking sheet, spacing them about 2 inches apart. Bake for 12 minutes, or until the edges are just set and the tops are slightly puffed. The cookies will spread, so if you want them to be perfectly round, use a round cookie cutter or glass to gently shape them as soon as they come out of the oven. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

For Dipping:

1. Melt the Chocolate:
   Line another baking sheet with wax paper or parchment paper. In a shallow, microwave-safe bowl or plate, melt the chocolate wafers. Microwave in 30-second increments, stirring in between, until the chocolate is completely melted and smooth. If you prefer, you can melt the chocolate using a double boiler.
2. Dip the Cookies:
   Once the cookies have cooled completely, dip each cookie halfway into the melted chocolate. Use two forks to lift the cookie out of the chocolate, allowing the excess chocolate to drip off. Place the dipped cookies onto the prepared baking sheet.
3. Set the Chocolate:
   Allow the chocolate to cool and set completely at room temperature, or place the cookies in the fridge for 10-15 minutes to speed up the process.
4. Serve and Enjoy:
   Your Chocolate Dipped Chipless Cookies are now ready to be served! They store well in an airtight container at room temperature for up to 5 days.

Tips for Success:

• Make sure your butter has cooled slightly after melting before mixing it into the sugars. This will help the dough come together more smoothly.
• Chilling the dough is key for preventing the cookies from spreading too much during baking and helps develop the flavor.
• If you don’t have melting wafers, chocolate chips work just fine—just add a teaspoon of coconut oil to the melted chocolate for a smoother finish.

These Chocolate Dipped Chipless Cookies are a perfect blend of soft, chewy cookie goodness with a decadent chocolate coating. Enjoy them with a cup of coffee, or share them with friends and family for a simple, yet impressive treat!