Chocolate-Dipped Chocolate Chip Holiday Cookies
Easy festive chocolate chip cookies dipped in dark chocolate. Choose chewy or crisp, plus tips for melting, freezing, and keeping sprinkles bright.
We love this spin on a classic chocolate chip cookie. Make it extra festive with red and green sprinkles!
This recipe comes from our friend Patricia of Bake Cook Repeat.
- Melted butter and brown sugar give a soft, tender cookie; fold dry ingredients just until combined to avoid toughness.
- Bake 11 minutes for gooey centers or 14 minutes for crisp cookies; cool completely before coating the bottoms with melted dark chocolate.
- Dough and baked cookies freeze well. Melt chocolate in short bursts or a double boiler and set cookies in a cool spot or fridge.
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Preparation Instructions:
Preheat oven to 350°F and line a baking sheet with parchment paper.
Add sugar and melted butter to a large mixing bowl. Whisk together to combine until it resembles wet sand. Then, add the egg and vanilla extract. Whisk until smooth and glossy.
Sift in flour, baking soda, baking powder, and salt. Add chocolate chips and sprinkles. Fold to combine until no more flour is visible. Do not over mix.
Use a large cookie scooper (about 1/4 cup) to scoop the cookies onto the baking sheet.
For gooey cookies, bake for 11 minutes. For crispy and well-done cookies, bake for 14 minutes.
Allow the cookies to sit for a few minutes before transferring to a wire rack.
Once the cookies are cooled completely, melt the dark chocolate, and spread a thin layer on the bottom of each cookie. Place the cookie back on the baking sheet until set.
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Frequently Asked Questions
How many cookies does this recipe make?
Using a large 1/4 cup scooper, you will get roughly 12 to 16 large cookies. Exact yield depends on how tightly you pack the scooper and the final dough consistency.
How do I get chewy cookies versus crispy cookies?
For chewy cookies follow the recipe as written and bake about 11 minutes. For crisper cookies bake closer to 14 minutes. Using melted butter and brown sugar also promotes a chewier texture.
What is the best way to melt the dark chocolate for dipping?
Melt chocolate in a double boiler or microwave in 20 to 30 second bursts, stirring between bursts. If it is too stiff add 1 teaspoon of neutral oil. Spread a thin layer on the cooled cookie bottoms and let set at room temperature or chill briefly.
Can I freeze the dough or the baked cookies?
Yes. Freeze scooped dough balls on a tray until firm, then transfer to a bag for up to 3 months. Bake from frozen and add 1 to 2 minutes to the bake time. Baked cookies keep in the freezer up to 2 months; thaw at room temperature before serving. Dip in chocolate after thawing or before freezing if well wrapped.
Can I substitute ingredients like the egg or butter?
You can try a flax egg (1 tablespoon ground flax + 3 tablespoons water) for an egg substitute, though texture will change. If you swap melted butter for softened butter the dough may spread less and be slightly different in texture. For gluten free use a 1:1 cup-for-cup GF flour blend, keeping in mind results will vary.
How do I stop cookies from spreading too much while baking?
Chill the scooped dough 30 minutes to 1 hour before baking to slow spreading. Also make sure the oven is fully preheated, avoid over-melting the butter before mixing, and bake on parchment or a silicone mat.
Why did my dipped chocolate look streaky or develop a white film?
White streaks or film is chocolate bloom caused by temperature swings or moisture. Prevent it by using good quality chocolate, fully cooling cookies before dipping, and setting dipped cookies in a cool, dry place. Avoid rapid temperature changes when storing.
When should I add the sprinkles so colors stay bright?
For baked-in color, fold sprinkles into the dough as the recipe directs. If you want sprinkles on the chocolate coating, add them immediately after dipping while the chocolate is still wet so they stick.
How many cookies does this recipe make?
Using a large 1/4 cup scooper, you will get roughly 12 to 16 large cookies. Exact yield depends on how tightly you pack the scooper and the final dough consistency.
How do I get chewy cookies versus crispy cookies?
For chewy cookies follow the recipe as written and bake about 11 minutes. For crisper cookies bake closer to 14 minutes. Using melted butter and brown sugar also promotes a chewier texture.
What is the best way to melt the dark chocolate for dipping?
Melt chocolate in a double boiler or microwave in 20 to 30 second bursts, stirring between bursts. If it is too stiff add 1 teaspoon of neutral oil. Spread a thin layer on the cooled cookie bottoms and let set at room temperature or chill briefly.
Can I freeze the dough or the baked cookies?
Yes. Freeze scooped dough balls on a tray until firm, then transfer to a bag for up to 3 months. Bake from frozen and add 1 to 2 minutes to the bake time. Baked cookies keep in the freezer up to 2 months; thaw at room temperature before serving. Dip in chocolate after thawing or before freezing if well wrapped.
Can I substitute ingredients like the egg or butter?
You can try a flax egg (1 tablespoon ground flax + 3 tablespoons water) for an egg substitute, though texture will change. If you swap melted butter for softened butter the dough may spread less and be slightly different in texture. For gluten free use a 1:1 cup-for-cup GF flour blend, keeping in mind results will vary.
How do I stop cookies from spreading too much while baking?
Chill the scooped dough 30 minutes to 1 hour before baking to slow spreading. Also make sure the oven is fully preheated, avoid over-melting the butter before mixing, and bake on parchment or a silicone mat.
Why did my dipped chocolate look streaky or develop a white film?
White streaks or film is chocolate bloom caused by temperature swings or moisture. Prevent it by using good quality chocolate, fully cooling cookies before dipping, and setting dipped cookies in a cool, dry place. Avoid rapid temperature changes when storing.
When should I add the sprinkles so colors stay bright?
For baked-in color, fold sprinkles into the dough as the recipe directs. If you want sprinkles on the chocolate coating, add them immediately after dipping while the chocolate is still wet so they stick.
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