Classic Chocolate Dipped Chocolate Chip Cookies

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I love taking a classic recipe and elevating it ever so slightly — and that’s exactly what this recipe is. The best chocolate chip cookies that are soft and chewy, packed with chocolate chips, and dipped in semisweet chocolate.

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If you’re anything like me and my family, then there’s no such thing as too much chocolate. If a recipe doesn’t call for chocolate chips, add them anyway. If a recipe calls for chocolate chips, add even more. With chocolate, more is more and we measure it with our heart.

So, when I called my mom the other weekend and asked her what she would like to request for the weekly sweet treat, I was not surprised when she asked for chocolate dipped chocolate chip cookies. My mom, like many people, prefers a well-executed, classic recipe, and that’s exactly what these are.

These cookies bake up so nice and tall. They have great texture too — perfectly golden, crisp edges, but a soft & chewy center. Of course, they’re packed with semisweet chocolate chips and mini chocolate chips and the best part: dipped in a delicious layer of semisweet chocolate. Like I said, a classic, but elevated — they do not disappoint!

Read on for the full recipe for these rich & delicious Chocolate Dipped Chocolate Chip Cookies.

I wanted to make this recipe as simple as possible because I want it to be your new go-to, classic recipe that never disappoints. I chose to use melted butter because it’s quick, easy, and creates soft and chewy cookies. Before you begin assembling your dough, set a timer for 10 minutes and let the butter cool. You do not want to use warm melted butter as it will absolutely impact how these cookies turn out.

Yes, you will need to chill the dough for this recipe — but, only for one hour! Use that time to clean up and preheat the oven. Chilling the dough is what helps the cookies bake up nice and tall, so do not skip this step (please!).

Once the dough has chilled, scoop out 14 cookie dough balls. Roll them into tall, slightly cylinder shapes (not round balls), so that the cookie is just a little taller than it is wide. By rolling the cookie dough balls this way, it helps the cookies bake up tall and maintain some height. Bake the cookies for 9-11 minutes and let them cool completely before dipping them in the chocolate. I opted to use semisweet chocolate, but you can use any kind you want — dark, semisweet, milk, or white. After dipping, you’ll need to do one last round of chilling to let those chocolate bottoms set.

Once the chocolate has set on the bottom, they’re ready to eat! Such a simple recipe — we just took it up a notch.

Ingredients you’ll need

• Unsalted butter 
• All-purpose flour 
• Baking soda
• Salt
• Brown sugar
• Granulated sugar
• Vanilla extract 
• Eggs 
• Semisweet chocolate chips
• Mini chocolate chips
• More chocolate chips for dipping (+ vegetable oil / coconut oil) — I used semisweet chocolate chips, but you can use any kind!
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls 
• Measuring cups
• Spatula
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these perfect Chocolate Dipped Chocolate Chip Cookies

Melt 1 cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.

While the butter is cooling, combine 3 cups flour, 2 tsp baking soda, and 1 tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in 1 cup semisweet chocolate chips and ⅔ cup mini chocolate chips. Do not overmix.

Chill the dough in the refrigerator for 60 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Scoop 14 dough balls. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 9-11 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter, if needed. Top with extra semisweet chocolate chips and mini chocolate chips, if desired.

Let the cookies cool completely before dipping them in the chocolate. Once cooled, melt 1¾ — 2 cups semisweet chocolate chips in the microwave in 15-second increments, stirring between each. Add a drop of vegetable oil or coconut oil to thin out the chocolate, if needed.

Using a spoon, add chocolate to the bottom of each cookie and spread until the bottom is completely covered. Place the cookies on a baking sheet lined with parchment or wax paper. Top with flaky sea salt and chill in the fridge or freezer until the chocolate has hardened.

Store in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, it’s always recommended to use a kitchen scale or the spoon and level method. While it is more accurate to measure by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• In order to ensure your cookies have a soft and chewy texture, be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. 
• To prevent having flat cookies, it is key that you let your melted butter cool, your eggs are at room temperature, and that you let the dough chill for about 1 hour. Chilling the dough helps enhance the flavors and will result in taller, thicker cookies. If you forgo chilling the dough, these cookies will bake up flat. Another tip is to roll each cookie dough ball into a slight cylinder shape (instead of a round shape), so that it’s taller than it is wide. When baking, this helps the cookie maintain some of their height.
• Be careful to not overbake your cookies. These cookies are done when the edges are set and a light golden color. The tops will still look wet and not fully set — and that’s what we want them to look like! The cookies will continue to bake on the baking sheet even after you remove them from the oven. If overbaked, you will lose some of the soft texture we’re going for.

FAQs

Can I freeze these cookies?

Absolutely! Store the cookies in a freezer-safe storage bag or container for up to 3 months. When you’re ready to eat the cookies, set them out for about 20-30 minutes and let them come to room temperature before eating. I don’t recommend heating them up in the microwave or oven because the chocolate dipped bottom will melt.

Can I make this dough in advance?

Yes! This dough can be made up to 3 days in advance. Take the cookie dough out about 30 minutes to 1 hour prior to baking so that it’s soft enough to scoop.

Is it required for the dough to chill?

If you want your cookies to be tall and thick — YES! Since you’re using melted butter for this recipe, you need to give the dough time to chill. Otherwise, the cookies will still be delicious, but flat.

Can I make these cookies smaller or larger?

Yes, but you will need to adjust the bake time accordingly. I’ve used this recipe to make 12 XL cookies (bake time: 11-13 minutes) and 14 large cookies (bake time 9-11 minutes).

How to store

Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months. After the chocolate bottoms set, I usually don’t have an issue with them melting at room temperature — however, just calling it out as it is something to be mindful of. If freezing, set the cookies on the counter and let them come to room temperature before eating.

An elevated version of your favorite chocolate chip cookies, they’re simple, but so good. Try them out and you’ll see what I mean — you’ll want to dip every cookie in chocolate.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock