Chocolate Dipped Chocolate Chunk Cookies
Yield: 1 1/2 to 2 dozen cookies, depending on size of cookies.
Cook Time: 8-10 minutes, depending on desired doneness.
Tips: See recipe description for cookie variations.
Chocolate-Dipped Chocolate Chunk Cookies take chocolate chunk cookie recipes to whole new level by dipping these popular cookies into melted dark (or milk) chocolate, giving them a delicious and rich chocolaty coating. The cookie batter can be baked to a chewy or light and crispytexture, and can be made with semi-sweet (dark) chocolate or milk chocolate chunks, depending on your preference. White chocolate fans can easily turn this cookie recipe into a heavenly white chocolate experience, simply by substituting the dark chocolate chunks with white chocolate chunks, and by dipping the cookies into melted white chocolate instead of dark chocolate. Now that I have your attention, hard-core chocolate lovers can take this cookie recipe even one step further and give these cookies a triple dose of chocolate! Simply use only 3 squares of chocolate to chop up into chocolate chunks, then melt down the 4th chocolate square and stir it into the cookie batter just before adding the chocolate chunks. This will give the cookie dough a chocolaty flavor, which will officially turn these cookies a triple chocolate experience: The chocolate batter, the chocolate chunks, and the chocolate-dipped coating!
- 8 1-oz. squares (baker's) semi-sweet chocolate, divided
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts or other nuts (optional)
Preheat oven to 375° F.
Chop 4 of the chocolate squares into small random bite-size chunks. Set aside.
In an electric mixer bowl, beat butter, granulated sugar and brown sugar on medium-high speed until smooth and creamy, stopping to scrape sides and bottom of bowl to incorporate all ingredients. Add egg and vanilla extract and beat again just until fully blended.
In a separate medium mixing bowl, whisk together flour, baking powder and salt. Add to butter and sugar mixture in electric mixer bowl and mix on slow speed and until well-blended. Remove bowl from electric mixer and manually stir in chocolate pieces (and nuts if you are using them).
Drop dough by heaping tablespoonfuls (about 1 1/4-inch balls) 2 inches apart onto greased baking sheets (grease with butter or nonstick spray). Bake for about 8 minutes or just until centers appear done. (Note: For a chewy cookie, bake only until lightly browned around the outer edges. For a crispier cookie, bake until entire cookie is light golden brown.)
Allow cookies to cool on baking sheets for 2-3 minutes, then carefully transfer cookies with a spatula to a wire cooling rack to completely cool.
Place the 4 remaining squares of chocolate in a heat-proof microwave bowl and heat in microwave on high for 1 1/2 to 2 1/2 minutes, or until almost melted, stirring after each minute. (Alternatively, you may slowly melt chocolate in a double-boiler, making sure water is steamy and hot but not boiling.) Remove nearly-melted chocolate from microwave and stir until completely melted. Dip 1/2 of each cookie into melted chocolate, then gently place on waxed paper until chocolate is firm. (Tip: Tilting the bowl of chocolate is helpful.)