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I made these chocolate-dipped double chocolate chip cookies because it’s been a hard year and I’ve been in the mood to do A LOT of baking lately–it seems to bring me comfort. Our next-door neighbors are expecting their second child so I decided to surprise them with these decadent cookies to help with any chocolate cravings the mama-to-be may have. I used one of my favorite chocolate chip cookie recipes and decided to make them extra tasty by dipping the cookies in melted chocolate then topping them with a white chocolate drizzle. The cookies put a big smile on my neighbors’ faces and I’m told they are amazing.

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Combine together the flour, baking soda, and salt in a bowl; set aside.

Using a hand beater or stand mixer, beat the butter and sugars together until thoroughly blended. Beat in the egg, extra yolk, and vanilla until well combined. Slowly add the dry ingredients and beat at low speed until just combined. Stir in the semi-sweet chips and white chocolate chips.

Side Note: The following step is a Cook’s Illustrated tip – Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below

Roll some dough into a small ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2 1/2 inches apart. Repeat with remaining dough.

Place into the oven and bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, about 15-18 minutes, making sure to rotate the baking sheet halfway through baking time. Cool the cookies on the baking sheet for a few minutes before moving them to a wire rack to cool.

Place the dark chocolate melting wafers and one teaspoon of the coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

Dip bottoms of cookies in chocolate and lay (chocolate side down) directly on a parchment paper-lined baking sheet.

Place the white chocolate melting wafers and 1/4 teaspoon of the coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Be careful not to overcook the chocolate! Spoon melted chocolate in a zip lock bag and do a small snip in the bottom corner of the bag.

Drizzle some white chocolate back and forth on each cookie. Place the baking sheet of cookies in the refrigerator to set for a few minutes. Serve and enjoy.

Store cookies layered between parchment paper in an airtight container in the refrigerator (so the chocolate doesn’t melt). Enjoy!

Prep Time20 mins

Cook Time18 mins

Total Time38 mins

Course: Dessert

Cuisine: American

Servings: 24

Author: Pam

Ingredients

  • 2 cups + 2 tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, melted & cooled until just warm
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg + 1 extra egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup white choclate chips
  • 10 oz dark chocolate melting wafers
  • 1 1/4 tsp coconut oil, divided
  • 1/2 cup white chocolate melting wafers

Instructions

  • Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

  • Combine together the flour, baking soda, and salt in a bowl; set aside.

  • Using a hand beater or stand mixer, beat the butter and sugars together until thoroughly blended. Beat in the egg, extra yolk, and vanilla until well combined. Slowly add the dry ingredients and beat at low speed until just combined. Stir in the semi-sweet chips and white chocolate chips.

  • Side Note: The following step is a Cook’s Illustrated tip – Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below

    Roll some dough into a small ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2 1/2 inches apart. Repeat with remaining dough.

  • Place into the oven and bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, about 15-18 minutes, making sure to rotate the baking sheet halfway through baking time. Cool the cookies on the baking sheet for a few minutes before moving them to a wire rack to cool. 

  • Place the dark chocolate melting wafers and one teaspoon of the coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

  • Dip bottoms of cookies in chocolate and lay (chocolate side down) directly on a parchment paper-lined baking sheet.

  • Place the white chocolate melting wafers and 1/4 teaspoon of the coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Be careful not to overcook the chocolate! Spoon melted chocolate in a zip lock bag and do a small snip in the bottom corner of the bag. 

  • Drizzle some white chocolate back and forth on each cookie. Place the baking sheet of cookies in the refrigerator to set for a few minutes. Serve and enjoy. 

  • Store cookies layered between parchment paper in an airtight container in the refrigerator (so the chocolate doesn’t melt). Enjoy!







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