Growing up, my mom frequently made homemade chocolate chip cookies. I would always ask her to make me a few without the chocolate chips! There’s just something about that brown sugar-based cookie dough that’s so good, even (or for some, especially) without the chocolate chips!
My tastebuds have refined a little and now I love the chocolate flavor that comes with the classic chocolate chip cookie, but I still love that basic chipless cookie too. This chocolate dipped chipless cookie is the best of both worlds!
Why You’ll Love this Cookie
- This cookie comes together easily just like its classic chocolate chip cookie cousin.
- Dipping the cookies is super simple and doesn’t take much extra time
- The cookie base is soft and chewy – truly the perfect cookie base in my opinion!
Storing your Chocolate Dipped Chipless Cookies
Store your cookies in an airtight container at room temperature for several days. If you want to save some cookies for later, freeze your dough balls and store in a freezer bag for up to 2 months. These easily bake from frozen, just add a minute to the bake time!
Let’s get to baking!
Ingredients
- 3/4 cup of butter, room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 egg, plus 1 egg yolk
- 1.5 tbsp vanilla
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 1/4 cups flour
- 1 cup semi-sweet chocolate chips
- 3 tbsp half & half (can substitute heavy cream or whole milk. Half & half is a happy medium)
Instrutions
- Preheat oven to 350 degrees
- Cream together butter and sugars until light and fluffy
- Add in egg and vanilla, mix until combined
- In a separate bowl, combine all dry ingredients
- Slowly add the dry ingredients into the butter mixture, mix until just combined. Do not overmix!
- Scoop cookie dough onto baking sheet, bake cookies for 8 minutes. This bake time is for single scoop cookies. If you’re making larger cookies you may need to adjust your baketie to 11-13 minutes.
- Allow cookies to cool completely before dipping.
8. In a small saucepan, add your chocolate chips and half and half. Turn your stove on to low heat and slowly melt and combine your chocolate and cream.
9. Once full melted and combined, remove from heat and dip half of the cookie in the chocolate. Set on parchment paper or wax paper and allow to set completely.
10. Enjoy!
As always, if you give this recipe a try let me know what you think in the comments!
Chocolate Dipped Chipless Cookies
Course: DessertDifficulty: Easy24
servings10
minutes8
minutesIngredients
3/4 cup of butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 egg, plus 1 egg yolk
1.5 tbsp vanilla
1 tsp cornstarch
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/4 cups flour
1 cup semi-sweet chocolate chips
3 tbsp half & half (can substitute heavy cream or whole milk. Half & half is a happy medium)
Directions
- Preheat oven to 350 degrees
- Cream together butter and sugars until light and fluffy
- Add in egg and vanilla, mix until combined
- In a separate bowl, combine all dry ingredients
- Slowly add the dry ingredients into the butter mixture, mix until just combined. Do not overmix!
- Scoop cookie dough onto baking sheet, bake cookies for 8 minutes. This bake time is for single scoop cookies. If you’re making larger cookies you may need to adjust your baketie to 11-13 minutes.
- Allow cookies to cool completely before dipping.
- In a small saucepan, add your chocolate chips and half and half. Turn your stove on to low heat and slowly melt and combine your chocolate and cream.
- Once full melted and combined, remove from heat and dip half of the cookie in the chocolate. Set on parchment paper or wax paper and allow to set completely.
- Enjoy!
