Chocolate Chip Cookies with Dipped Chocolate and Sprinkles Recipe

Introduction

These chocolate chip cookies are tender, chewy, and packed with melty chocolate chips. Finished with a festive dip in melted chocolate and sprinkles, they’re perfect for holiday treats or any time you crave a comforting classic with a twist.

Ingredients

• 3 cups all-purpose flour (380 grams)
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks unsalted butter (247 grams), softened
• ½ cup granulated sugar (100 grams)
• 1¼ cups light brown sugar (247 grams)
• 2 teaspoons vanilla extract
• 2 large eggs, softened
• 1¾ cups mini semi-sweet chocolate chips (or 2 cups regular)
• 16 oz chocolate melting wafers (plus extra for dipping)
• Assorted Christmas sprinkles

Instructions

1. Step 1: Set out the butter and eggs to soften to room temperature. Butter should be soft enough to leave a light indentation but not melted or greasy.
2. Step 2: Measure the flour carefully by weight or use the spoon-and-sweep method to avoid packing the flour, which helps keep cookies tender and chewy.
3. Step 3: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined.
4. Step 4: In the bowl of a stand mixer, cream the softened butter with brown and granulated sugars for about 2 minutes until creamy.
5. Step 5: Add vanilla extract and eggs, then beat for another 30–40 seconds until incorporated.
6. Step 6: Gradually add the flour mixture, mixing on low speed just until combined. Fold in the chocolate chips briefly to distribute evenly.
7. Step 7: Preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper.
8. Step 8: Use a large 3 tablespoon cookie scoop to portion dough onto the baking sheets, spacing cookies about 3.5 to 4 inches apart.
9. Step 9: Bake cookies on the center rack for 11–13 minutes, or until edges are golden and centers begin to set. For smaller cookies, check at 9 minutes and add time as needed.
10. Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Once cooled, melt the chocolate melting wafers in a microwave-safe bowl at 50% power in 30-second increments, stirring between each, until smooth.
12. Step 12: Dip the top half of each cookie into the melted chocolate, place on a rimmed baking sheet, and decorate with sprinkles while chocolate is still wet. Let set at room temperature or chill in the fridge for 10 minutes for faster setting.

Tips & Variations

• Refrigerate the dough for 24–72 hours before baking to enhance flavor and achieve thicker cookies.
• Pre-scoop dough balls and store them in the fridge for easy baking on demand.
• Freeze extra scooped dough balls for up to 3 months and bake directly from frozen, adding a couple extra minutes to baking time.
• Use mini chocolate chips for more even chocolate distribution or swapping in chunks for pockets of gooey bites.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. To reheat, warm gently in a microwave for 10-15 seconds or in a low oven to restore softness. Store leftover dipped cookies in the fridge to keep the chocolate coating firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added sea salt in the recipe to avoid over-salting the cookies.

Why is cornstarch used in this recipe?

Cornstarch helps create a tender, soft crumb in the cookies, giving them a slightly cakey texture that balances their chewiness.

Chocolate Chip Cookies with Dipped Chocolate and Sprinkles Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

These classic Chocolate Chip Cookies are tender, chewy, and loaded with mini semi-sweet chocolate chips. Perfectly balanced with the right blend of sugars and a hint of cornstarch for softness, these homemade cookies are finished with a delightful dip in melted chocolate and festive Christmas sprinkles. Ideal for holiday baking or any time you crave a timeless sweet treat.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 12 minutes per batch
• Total Time: Approximately 1 hour including cooling and dipping
• Yield: About 24–28 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour (380 grams)
• 1 TBSP cornstarch
• 1 tsp baking soda
• 1 tsp fine sea salt

Wet Ingredients

• 2 sticks unsalted butter (247 grams), softened
• ½ cup granulated sugar (100 grams)
• 1 ¼ cups light brown sugar (247 grams)
• 2 tsp vanilla extract
• 2 large eggs, room temperature

Add-Ins

• 1 ¾ cups mini semi-sweet chocolate chips (or 2 cups regular chocolate chips)
• 16 oz chocolate melting wafers (plus any extra desired for dipping)
• Assorted Christmas sprinkles for decoration

Instructions

1. Prepare Ingredients: Set out 2 sticks of butter and 2 eggs to soften to room temperature. The butter should be softened enough to leave a light indentation with your finger, not greasy or melted.
2. Measure Dry Ingredients: Measure flour using the spoon and sweep method to avoid compacting, making cookies tender and chewy. Measure cornstarch, baking soda, and salt as well.
3. Combine Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt with a metal whisk until fully combined.
4. Cream Butter and Sugars: Using an electric stand mixer, cream the softened butter with light brown sugar and granulated sugar on medium speed for approximately 2 minutes until creamy and smooth.
5. Add Vanilla and Eggs: Add vanilla extract and eggs to the creamed butter and sugar mixture. Beat for an additional 30-40 seconds until well incorporated.
6. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed just until combined. Avoid overmixing to maintain tenderness.
7. Add Chocolate Chips: Fold in mini semi-sweet chocolate chips using the mixer on the lowest setting for a few seconds to distribute evenly throughout the dough.
8. Preheat Oven: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper.
9. Portion Dough: Use a large 3-TBSP cookie scoop to portion out the dough into balls. Place them spaced apart on the parchment-lined baking sheets; cookies will spread to about 3.5-4 inches.
10. Bake Cookies: Bake on the center rack for 11-13 minutes per batch or until the cookie edges turn golden and the center just begins to set. For smaller cookies, check for doneness at 9 minutes and add additional time as needed.
11. Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes after baking, then transfer to a wire rack to cool completely.
12. Melt Chocolate Wafers: Once cookies have fully cooled, melt the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each until smooth and melted.
13. Dip and Decorate: Dip the top half of each cookie into the melted chocolate. Immediately place dipped cookies onto a rimmed baking sheet to allow the chocolate to set. Decorate with assorted Christmas sprinkles while the chocolate is still wet. For quicker setting, refrigerate for 10 minutes.
14. Make Ahead: Store prepared dough wrapped securely in plastic wrap or in an airtight container in the refrigerator for 1-3 days before baking. Pre-scooping dough balls before refrigerating is recommended for convenience. Dough chilled 24-72 hours ahead yields thicker, more flavorful cookies. Allow dough to soften on the counter for about an hour before baking.
15. Freezing Dough: Cookie dough balls can be frozen for later use. Thaw in the refrigerator and allow to soften before baking as usual.

Notes

• Measuring flour correctly using the spoon and sweep method is crucial to avoid dry or crumbly cookies.
• Softened butter should be cool to the touch but pliable; avoid melted butter for best texture.
• Chilling the dough enhances flavor and produces thicker cookies.
• Use parchment paper on baking sheets to prevent sticking and promote even baking.
• Melting chocolate wafers at 50% microwave power prevents burning.
• Dipping cookies in chocolate and adding sprinkles adds a festive touch perfect for holidays.
• Dough can be pre-scooped and refrigerated or frozen for easy baking later.

Keywords: chocolate chip cookies, homemade cookies, holiday cookies, chocolate dipped cookies, easy dessert