Chocolate Dipped Sugar Cookies Recipe
Servings: 54 cookies
Calories: 161kcal
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 chocolate-y goodness!
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Ingredients
- 1 ⅔ cup granulated sugar
- 1 ½ cup butter softened
- ¾ cup brown sugar
- 3 eggs
- 2 egg yolks
- 1 ½ teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips melted
- 1 cup turbinado sugar
Instructions
- Place the granulated sugar, butter, and brown sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on high for 2 minutes to ensure that it is creamy and fluffy.1 ⅔ cup granulated sugar, 1 ½ cup 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 eggs, 2 egg yolks, 1 ½ teaspoons vanilla extract
- Add in the flour then baking powder, baking soda, and salt. Mix together until incorporated.4 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon 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.
- Once chilled, preheat the oven to 350 F. Unwrap the dough. Roll the dough into balls, 2 tablespoons of dough each. Slightly flatten the dough into discs about 1.5 inches in diameter. Place onto a parchment lined baking sheet, leaving at least 3” 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.
- 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.2 cups chocolate chips, 1 cup turbinado sugar
Notes
- Storage: Cookies may be stored in an airtight container at room temperature for up to 5 days and in the freezer for up to 3 months (these cookies freeze best without chocolate dipping).
- Make Ahead: 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).
- Chilling the Dough: Do not skip chilling this cookie dough as it helps prevent overspreading and develops more intense flavors.
Nutrition
Calories: 161kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 123mg | Potassium: 22mg | Fiber: 1g | Sugar: 15g | Vitamin A: 180IU | Calcium: 13mg | Iron: 1mg