If you love classic chocolate chip cookies and think there’s no such thing as too much chocolate, these dipped chocolate chip cookies are about to become your new favorite cookie!
Soft and chewy on the inside, lightly crisp around the edges, and finished with a rich chocolate coating, these cookies are a perfect indulgence.
I have a few kids who only like a sprinkling of chocolate chips in their cookies, but for me, the more chocolate, the better.
Traditional chocolate chip cookies are delicious on their own, but dipping them in melted chocolate definitely takes them to the next level!
These cookies are inspired by the dipped Jacques Torres chocolate chip cookies. But while his cost about $28 for six cookies, you can make three dozen for about a quarter of the price. And homemade is always better!
Why You’ll Love These Chocolate Dipped Chocolate Chip Cookies
- Soft and chewy with plenty of chocolate chips
- No need to chill the dough
- A layer of chocolate on the bottom ensures that every bite is chocolate bliss
- Easy to make with simple pantry ingredients
- Perfect for holiday cookie trays and bake sales
- Customizable with sprinkles, nuts, or chocolate drizzle
How to make Dipped Chocolate Chip Cookies
- PREP – Line cookie sheets with silicone liners or spray with cooking spray. Preheat your oven to 375 degrees.
- WET INGREDIENTS – Beat the butter and sugars with an electric hand mixer for 3 minutes, or until light and fluffy. Dissolve the soda in the hot water, and add to the butter mixture with the eggs, vanilla, and salt. Beat until thoroughly combined.
- DRY INGREDIENTS – Stir in the flour and baking powder, then stir in the chocolate chips.
- FORM – Roll the dough into large balls. I use between 1 1/2 to 2 tablespoons of dough. Place the dough balls on prepared baking sheets at least two inches apart.
- BAKE – Bake the cookies at 375° for about 9 minutes or until the middle is barely set.
- COOL – After 3-4 minutes, transfer the cookies to a wire rack to cool completely.
- DIP – Melt the chocolate at half power in the microwave, stirring every 30 seconds. Spread the bottom of each cookie with melted chocolate. Place chocolate side down on parchment or wax paper. Press down slightly so the chocolate will spread evenly across the bottom of the cookie.
Let sit for at least 30 minutes or until the chocolate sets.
Tips for Perfect Dipped Chocolate Chip Cookies
- Allow Cookies to Cool Completely – Warm cookies can fall apart while you are dipping. The chocolate will also set faster if the cookies are cool.
- Use Parchment Paper or Silicone Liners – Place dipped cookies on parchment paper while the chocolate sets to prevent sticking and make cleanup easier.
- Add Toppings Immediately -If you’re using sprinkles, crushed candy, chopped nuts, or sea salt, add them while the chocolate is still wet so they stick properly.
- Chill for Faster Setting -Place the cookies in the refrigerator for 10 to 15 minutes to help the chocolate harden quickly.
Fun Variations:
- I like dark or semisweet chocolate for dipping, but my family likes milk chocolate, so sometimes I dip half in dark and half in milk. You can also use white chocolate.
- Instead of chocolate chips, you can used chopped chocolate chunks.
- Before or after baking, sprinkle the tops of the cookies with flaky sea salt.
- You can add chopped nuts or sprinkles to the dough.
- Instead of spreading chocolate on the bottom of the cookies, dip half of each cookie into chocolate. Sprinkle with chopped nuts, coconut, or colorful sprinkles.
- During the holiday season, dip the cookies in chocolate and sprinkle with crushed candy canes.
Can I make this dough in advance?
Yes, you can make the dough ahead of time and keep it in the refrigerator for up to three days. Let the dough sit at room temperature for a few hours until it is soft enough to scoop.
Cold dough won’t spread, so you will end up with much thicker cookies.
Can I use melted chocolate chips instead of chocolate wafers?
You can use chocolate chips, but they don’t melt quite as well. To compensate, you will need to add a tablespoon of vegetable oil or coconut oil for every cup of chocolate chips.
More cookie recipes:
- Banana Bread Cookies
- Brown Sugar Shortbread Cookie Recipe
- Swig Sugar Cookies
- Chocolate Pudding Cookies
- Amish Sugar Cookie Recipe
- Chocolate Chip Peanut Butter Cookies
- Starbucks Chocolate Chip Cookies
- Icebox Cookies Recipe
- Salted Caramel Chocolate Chip Cookies
Originally published March 9, 2015, updated with new photos and detailed instructions July 2026.
Dipped Chocolate Chip Cookies Recipe
Equipment
Ingredients
Cookie Dough
- 1 cup salted butter, softened to room temperature
- ⅔ cup sugar
- 1 ⅓ cups brown sugar
- 2 teaspoon hot water
- 1 teaspoon baking soda
- 2 large eggs
- 4 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all purpose flour (15 ounces)
- ¼ teaspoon baking powder
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
For dipping:
- 10 ounces Ghirardelli melting wafers (dark or milk chocolate)
- flaky sea salt, sprinkles, or chopped nuts (optional)
Instructions
- Line baking sheets with silicone liners or parchment paper, or spray with cooking spray. Preheat your oven to 375°.
- In a large mixing bowl, beat the soft butter, sugar, and brown sugar with an electric mixer at medium speed for 3 minutes.
- Dissolve the baking soda in the hot water, and add to the sugar mixture with the eggs, vanilla, and salt. Beat until smooth and creamy, scraping the sides of the bowl with a rubber spatula.
- Add the flour and baking powder; stir until barely blended, then stir in the chocolate chips.
- Scoop into 1 1/2-2 tablespoon sized portions (mine were 1.3 ounces), then roll into balls. Place the cookie dough balls on a prepared baking sheet 2-3 inches apart.
- Bake cookies at 375° for about 9 minutes, or until golden brown on the bottom. The middle should barely be set.
- Let the cookies sit on the cookie sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate wafers in a microwave-safe bowl in 30-second increments until melted completely. Use a small spoon or knife to spread melted chocolate on the bottom of each cookie.
- Place each cookie chocolate side down on parchment paper and press down slightly so the chocolate will spread all the way to the edge of the cookie.
- Alternatively, you can dip half of each cooled cookie into the chocolate, then add sprinkles, or other toppings of your choice.
Notes
- Cookies can be stored in an airtight container for up to a week at room temperature. You can also freeze them for up to 6 months. For maximum freshness, wrap them individually in plastic wrap.
Nutrition
Whether you’re baking for the holidays, preparing gifts for friends and family, or simply treating yourself, this easy recipe for dipped chocolate chip cookies is guaranteed to impress.
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
These are my favorite cookies to make for St. Patrick’s Day! They are so cute and delicious — everyone always loves them!
Happy to hear it Olivia! I need to start making them for other holidays as well. No one can resist a cookie dipped in chocolate!