Chocolate Dipped Chocolate Cookies
These fudgy chocolate dipped chocolate cookies have deep cocoa flavor, soft centers, and a smooth chocolate coating on the side and base. Keep them simple year-round, or add crushed candy canes or holiday sprinkles for Christmas cookie boxes and holiday baking.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to freeze, decorate, and get the smoothest chocolate coating, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
For the cookies:
- ½ cup 113g unsalted butter
- ¾ cup 128g semisweet chocolate chips
- ½ cup 48g Dutch-process cocoa powder
- ½ teaspoon espresso powder
- ½ cup 107g packed dark brown sugar
- ¼ cup 50g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups 150g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Diamond Crystal kosher salt If using table salt, use ¼ teaspoon
For dipping:
- 1 10-ounce/283 g bag Ghirardelli Dark Chocolate Flavored Melting Wafers
- Maldon sea salt optional garnish
Equipment
Instructions
Make the Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Place the chocolate chips, Dutch cocoa, and espresso powder in a heatproof bowl. Melt the butter in the microwave, then pour it over the chocolate mixture. Let sit for 3 to 5 minutes without stirring.
- Meanwhile, beat the eggs, brown sugar, and granulated sugar on high speed with a hand mixer for 1 minute, until pale and slightly thickened.
- Stir the melted chocolate-butter mixture until completely smooth. If needed, microwave in 10-second intervals, stirring after each, until no chocolate lumps remain.
- Add the vanilla extract to the egg mixture, then stir in the chocolate mixture until combined.
- Whisk the flour, baking powder, and salt together in a separate bowl, then fold into the chocolate mixture until just combined. Do not overmix.
- Scoop the dough with a medium-sized 2-tablespoon cookie scoop. With lightly greased hands, roll each portion into a smooth ball, then place on the prepared baking sheets and flatten slightly. Repeat with the remaining dough.
- Bake for 8-10 minutes, or until the edges are set and the centers still look slightly soft.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
For Dipping
- Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
- Dip half of each cooled cookie in the melted chocolate, letting the excess drip off. Place on parchment and immediately sprinkle with flaky sea salt or crushed candy canes, if using.
- Reheat the remaining chocolate if needed: If it has begun to thicken, microwave in 10-second intervals, stirring after each, until smooth. Transfer to a piping bag.
- Pipe a small mound of chocolate (about 1 to 2 teaspoons) onto the parchment, then gently press the underside of each cookie into it so the chocolate spreads to the edges.
- Place cookies in the refrigerator to let the chocolate set before storing or serving.
Notes:
Use Dutch-process cocoa: It gives these cookies a darker color and a deeper, more intense chocolate flavor than natural cocoa powder.
For the chocolate coating: Almond bark can be used in place of the Ghirardelli melting wafers.
Don’t overheat the chocolate: Stir thoroughly before adding more heat; small lumps often melt from the residual heat. If needed, microwave in short 10-second intervals, stirring after each.
A note on kosher salt: This recipe uses Diamond Crystal Kosher Salt. If you’re using Morton's Kosher Salt or table salt, use half the amount. Diamond Crystal kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than other types of salt.
Baking in grams: I provide both gram measurements and cup equivalents, but weighing ingredients is always the most accurate. Depending on whether you scoop, pack, or level flour, the amount can vary dramatically when using a measuring cup (leading to dry or inconsistent results). A small digital scale removes the guesswork and gives you better results every time.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
Nutrition
Serving: 43gCalories: 151kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 20mgPotassium: 95mgFiber: 2gSugar: 10gVitamin A: 169IUCalcium: 22mgIron: 1mg
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