Chocolate Dipped Sugar Cookies Recipe

Chocolate Dipped Sugar Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Chill Time: 50

Total Time: 1 20

Servings: cookies

Calories: 161kcal

Author: Becky Hardin - Easy Dessert Recipes

Chocolate-dipped sugar cookies are the perfect addition to your holiday baking menu. These cookies are easy to make, full of flavor, and dipped in chocolatey goodness!

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Equipment

Kitchen Scale (optional)
Stand Mixer
Baking Sheet
Cookie Portion Scoop (optional)

Ingredients

1⅔ cups granulated sugar 333 grams
1½ cups unsalted butter 339 grams, room temperature (3 sticks)
¾ cup brown sugar 160 grams
3 large eggs 150 grams, room temperature
2 egg yolks 28 grams, room temperature
1½ teaspoons pure vanilla extract 6 grams
4½ cups all-purpose flour 540 grams
1 teaspoon baking powder 4 grams
1 teaspoon baking soda 6 grams
1 teaspoon kosher salt 3 grams
2 cups chocolate chips 340 grams
1 cup turbinado sugar 180 grams

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and brown sugar on high for 2 minutes to ensure that it is creamy and fluffy.
1⅔ cups granulated sugar, 1½ cups unsalted butter, ¾ cup brown sugar
Add in the eggs and egg yolks. Beat together for 30 seconds. Add in the vanilla extract and mix.
3 large eggs, 2 egg yolks, 1½ teaspoons pure vanilla extract
Add in the flour, baking powder, baking soda, and salt. Mix together until incorporated.
4½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
Form the dough into a rough ball and wrap in plastic wrap. Place the dough into the refrigerator to chill for at least 30 minutes.
While the dough chills, preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
Once chilled, unwrap the dough. Roll the dough into 2-tablespoon-sized balls. Slightly flatten the dough into discs about 1½ inches in diameter. Place onto the prepared baking sheet, leaving at least 3 inches of space between each of them.
Bake for 10-11 minutes. The edges should be just starting to brown. The centers will still be soft.
Once baked, remove from the oven and place onto a cooling rack to cool completely.
Once cool, place the chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring often, until fully melted.
2 cups chocolate chips
Dip the cooled cookies halfway into the melted chocolate. Dip into or sprinkle with turbinado sugar. Let set at room temperature for 20 minutes or in the freezer for 10 minutes until hardened.
1 cup turbinado sugar

Notes

To make these cookies ahead of time, make the cookie dough, place it in an airtight container, and freeze for up to 3 months. When you are ready to bake, place the cookie dough on the counter to thaw (about 30 minutes to 1 hour).
Do not skip chilling this cookie dough as it helps prevent overspreading and develops more intense flavors.
For a cracked top cookie, slam the pan down onto the baking rack every few minutes while baking.
Due to the amount of butter in this dough, over mixing is not something to worry about as gluten development does not happen.
You will know your cookies are done when the edges are slightly browned. Take them out of the oven at this point so they don't overbake.

Storage: Store chocolate-dipped sugar cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months (these cookies freeze best without chocolate dipping).

Nutrition