Chocolate-Dipped Chocolate Chip Cookies
What’s better than a chocolate chip cookie?
A chocolate-dipped chocolate chip cookie of course.
The cookies are soft, chewy, packed with chocolate chips, and are dipped in rich melted chocolate before being adorned with sprinkles. Everything tastes better when it’s smothered in chocolate and sprinkles.
I love my recipe for The Best Soft and Chewy Chocolate Chip Cookies, but I took a shortcut and used Betty Crocker Chocolate Chip Cookie Mix. Betty is your go-to for creating simple, yet memorable, holiday moments with your family.
As much as I love baking totally from scratch, the Betty Crocker Cookie Mix is a great shortcut especially when you’re making cookies with kids. Just combine the mix with an egg, a stick of butter, and stir together by hand. So easy.
BettyCrocker.com is your one-stop-shop for holiday inspiration and guidance. There are cookie ideas you can bake with your kids and recipes you can make in advance. Betty’s got you covered this holiday season.
I highly recommend chilling the dough before baking it and even though the packaging doesn’t indicate to, chilled dough is key for thicker cookies that aren’t as prone to spreading. I had much better results using chilled dough.
I made eight large bakery-style cookies but you can scale the size down and yield more if you prefer. But bigger is better for me when it comes to cookies.
I used melted semi-sweet chocolate chips to dip the cookies into, but you could use milk or white chocolate, and your favorite sprinkles. I used a combo of natural-dyed red sprinkles and red sanding sugar.
My 7 year old went nuts over these. I don’t blame her because I can’t resist chocolate and sprinkles either.
Chocolate-Dipped Chocolate Chip Cookies
The cookies are soft, chewy, packed with chocolate chips, and are dipped in rich melted chocolate before being adorned with sprinkles. Everything tastes better when it’s smothered in chocolate and sprinkles.I highly recommend chilling the dough before baking it because chilled dough is key for thicker cookies that aren’t as prone to spreading. I made eight large bakery-style cookies but you can scale the size down and yield more if you prefer. But bigger is better for me when it comes to cookies. I used melted semi-sweet chocolate chips for dipping, but you could use milk or white chocolate, and use your favorite sprinkles.
one pouch (1 lb 1.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
1/2 cup (1 stick) unsalted butter, softened
1 large egg
one 10-ounce bag semi-sweet chocolate chips (milk chocolate or white chocolate may be substituted)
sprinkles or sanding sugar, for decorating
- To a large bowl, add the cookie mix, butter, egg and stir to combine.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 8 equal-sized mounds of dough. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top. I also supplemented the chocolate chips by adding a few extra from the bag of chips (you won’t need the entire bag for dipping).
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (do not bake more than 6 cookies per sheet because these cookies spread) and bake for about 13 to 14 minutes (if your cookies are smaller, bake less; and keep a watchful eye on them since ovens very dramatically), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 20 minutes before dipping them. I let them cool on the baking sheet and don’t use a rack.
- To a medium microwave-safe bowl, add about 1 cup chocolate chips and heat on high power to melt, about 1 minute. Stop to check and stir and heat in 15-second bursts until chocolate can be stirred smooth.
- Either dip one cookie halfway into the melted chocolate or hold cookie over chocolate bowl and spoon chocolate on, allowing the excess to drip off; I prefer the later method. Repeat dipping process with all cookies, heating additional chocolate as necessary. Transfer dipped cookies to a parchment paper-lined baking tray.
- Before chocolate beings to set up, add the sprinkles, sanding sugar, or your favorite decorating items (chopped candy, nuts, etc.). Allow chocolate to set up for at least 2 hours, or until fully set (duration will depend on how thick the chocolate coating is and air temperature. Although you could speed this up by placing cookies in fridge or freezer, I waited it out at room temp. Cookies will keep airtight at cool room temperature for up to 1 week or in the freezer for up to 6 months.
Adapted from Chocolate Chip Christmas Cookies
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This is a sponsored conversation written by me on behalf of Betty Crocker . The opinions and text are all mine.