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Chocolate Chip Cookies with Dipped Chocolate and Sprinkles Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/chocolate-chip-cookies-with-dipped-chocolate-and-sprinkles-recipe/