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Chocolate Chip Cookies- Chocolate Dipped Recipe

Chocolate Chip Cookies- Chocolate Dipped Recipe
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★★★★★

5.2 from 19 reviews

Delight in these Browned Butter Peanut Butter Chocolate Chip Cookies, elevated by the rich flavor of browned butter and the perfect balance of peanut butter and chocolate chips. Finished with a luxurious dark chocolate dip, these cookies offer irresistible texture and decadent taste in every bite.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups 1:1 gluten-free flour blend (or all-purpose flour)
  • 1 tsp baking soda
  • 1 tsp kosher salt

Sugars & Fats

  • 3/4 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 cup unsalted butter
  • 3 tbsp creamy peanut butter

Other Ingredients

  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 ½ cups chocolate chips (mix of dark & milk chocolate)

For Dipping

  • 2 cups dark chocolate, melted

Instructions

  1. Brown the Butter: In a small stockpot over medium-low heat, cook the butter for about 10 minutes until it turns a light golden brown and develops a nutty aroma. Be cautious with dairy-free butter to avoid burning. Remove from heat and let it cool partially.
  2. Cream Sugars with Butter: In a mixing bowl, combine the light brown sugar, granulated sugar, and the browned butter. Mix for 3 minutes until smooth and well incorporated.
  3. Add Eggs and Flavorings: Mix in eggs one at a time, ensuring each is fully incorporated. Then add the creamy peanut butter and vanilla extract, blending well.
  4. Combine Dry Ingredients: Gradually mix in the flour, baking soda, and kosher salt. Stir until the dry ingredients are just combined with the wet mixture.
  5. Fold in Chocolate Chips and Rest Dough: Add 1 ½ cups of chocolate chips and mix until evenly distributed. Allow the dough to rest at room temperature for 30 minutes to help flavors meld and texture develop.
  6. Preheat Oven and Prepare Sheets: Preheat the oven to 375°F (190°C). Line three cookie sheets with parchment paper.
  7. Scoop and Bake Cookies: Using a 2-tablespoon ice cream scoop, place equal-sized cookie dough balls onto the prepared sheets, spacing them at least 2 inches apart. Bake for 9 to 11 minutes, until the edges are golden brown and the centers are still slightly sunken.
  8. Cool Cookies: Remove the cookies from the oven and let them sit on the cookie sheets for 5 minutes to set. Then transfer the cookies to a wire rack to cool completely.
  9. Melt Dark Chocolate: Once cookies are fully cooled, melt the 2 cups of dark chocolate using a double boiler or microwave in short bursts, stirring until smooth.
  10. Dip Cookies: Using a spatula, spread the melted dark chocolate on the bottom side of each cookie to coat generously.
  11. Set Chocolate: Place the chocolate-dipped cookies on a parchment paper-lined baking sheet and refrigerate for at least 30 minutes to allow the chocolate to harden and set before serving.

Notes

  • Use a 1:1 gluten-free flour blend for a gluten-free version, or all-purpose flour if preferred.
  • Browning the butter adds a rich, nutty flavor that elevates the cookies.
  • Resting the cookie dough at room temperature helps improve texture and flavor.
  • Use a portion scoop for evenly sized cookies to ensure uniform baking.
  • Refrigerating after dipping helps the chocolate coating harden quickly for a neat finish.
  • Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.

Nutrition

Keywords: browned butter cookies, peanut butter chocolate chip cookies, chocolate dipped cookies, gluten free cookies, homemade cookies, peanut butter cookies, chocolate chip cookies

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