Chocolate Dipped Chocolate Chip Cookies
Prep time
20 mins
Cook time
3 hours 10 mins
Total time
3 hours 30 mins
Ingredients
FOR THE COOKIES:
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 tsp pure vanilla extract
- 2 eggs
- 2 ¼ cup GF all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 9 oz Lily's Sweets baking chips (1 bag)
FOR THE TOPPINGS:
- 9 oz Lily's Sweets baking chips (1 bag)
- 1 tbsp coconut oil (optional)
- rainbow sprinkles
Preparation
- In a large bowl, combine butter, granulated sugar, brown sugar, and pure vanilla extract. Add eggs. Mix well.
- Add flour, baking soda, and salt to bowl. Mix well.
- Fold in chocolate chips.
- Preheat oven to 350 degrees.
- I recommend putting the bowl of cookie dough in the fridge for at least 30 minutes. Chilling the cookie dough allows the fat in the cookie dough to chill and firm up which prevents the cookies from spreading too thin.
- Roll cookie dough into balls, and place on parchment-lined baking sheet. Makes about 60 medium-sized cookies.
- Bake for about 10 minutes or until golden brown.
- Let the cookies completely cool. In a small bowl, melt the baking chips. You can add a bit of coconut oil to thin the chocolate out - it makes it easier to dip the cookies.
- Dip half of each cookie into the chocolate dip, and place back on parchment paper-lined baking sheet or cutting board.
- Immediately top each cookie with sprinkles.
- Refrigerate for about 1 hour, or until firm.
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