Chocolate dipped chocolate chip cookies

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What is better than a chocolate chip cookie?

A chocolate chip cookie dipped in chocolate, of course.

The cookies are soft, chewy, filled with chocolate chips and dipped in rich melted chocolate before garnishing with chips. Everything tastes better when it's covered in chocolate and chips.

I love my recipe for the best chewy, soft chocolate chip cookies, but I took a shortcut and used the Betty Crocker Chocolate Chip Cookie Mix. Betty is your choice to create simple but memorable vacation moments with your family.

As much as I love to bake entirely from scratch, the Betty Crocker Cookie Mix is ā€‹ā€‹a great shortcut, especially when you're making cookies with kids. Simply combine the mixture with an egg, a stick of butter and stir by hand. So easy.

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I recommend chilling the dough before baking, and even if the packaging doesn't say so, refrigerated dough is key to thicker cookies that aren't as prone to spreading. I had much better results using refrigerated dough.

I made eight great bakery-style cookies, but you can downsize and produce more if you prefer. But bigger is better for me when it comes to cookies.

I used melted semi-sweet chocolate chips to dip the cookies, but you could use milk or white chocolate, and your favorite chips. I used a combo of naturally tinted red sparks and red sandpaper sugar.

My 7 year old son went crazy over these. I don't blame her because I can't resist the chocolate and the sparks either.

Chocolate dipped chocolate chip cookies

The cookies are soft, chewy, filled with chocolate chips and dipped in rich melted chocolate before garnishing with chips. Everything tastes better when it's covered in chocolate and chips. I recommend chilling the dough before baking because cold dough is key to thicker cookies that aren't as prone to spreading. I made eight great bakery-style cookies, but you can downsize and produce more if you prefer. But bigger is better for me when it comes to cookies. I used melted semi-sweet chocolate chips for dipping, but you could use milk or white chocolate and your favorite chips.

Ingredients:

one bag (1 lb 1.5 oz) Betty Crocker ā„¢ Chocolate Chip Cookie Mix 1/2 cup (1 stick) unsalted butter, softened 1 large egg 10 oz bag semi-sweet chocolate chips (can substitute milk chocolate or white chocolate) sprinkle or sand sugar, to decorate

Addresses:

  1. In a large bowl, add the cookie mix, butter, egg, and stir to combine.
  2. Using a large cookie spoon, a 1/4 cup measure, or your hands, form about 8 piles of the same size dough. Tip: Strategically place a few chocolate chips on top of each mound of dough by taking the shavings from the bottom and adding them on top. I also supplemented the chocolate chips by adding a little more to the bag of chips (you don't need the whole bag to dip).
  3. Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight. Do not bake with dough not refrigerated because cookies will bake thinner, flatter, and more likely to spread, and this dough is already prone to spread.
  4. Preheat oven to 350F, line baking sheet with Silpat, or spray with cooking spray. Place dough mounds on a baking sheet, spaced at least 2 inches apart (do not bake more than 6 cookies per sheet because they are spread out) and bake for approximately 13 to 14 minutes (if your cookies are smaller, bake less; and watchful) watch them from the ovens very dramatically), or until the edges have set and the tops have set, even if they are slightly raw, pale and shiny in the center; do not over bake. Cookies reaffirm as they cool. Let the cookies cool on the baking sheet for about 20 minutes before dipping them. I let them cool on the baking sheet and don't use a wire rack.
  5. In a medium microwave safe bowl, add about 1 cup of chocolate chips and heat on high power to melt, about 1 minute. Stop to check and stir and heat in 15 second bursts until the chocolate can mix smoothly.
  6. Dip a cookie in half in the melted chocolate or hold the cookie over the chocolate bowl and pour the chocolate, allowing the excess to drip; I prefer the later method. Repeat the dipping process with all the cookies, heating more chocolate as needed. Transfer the dipped cookies to a cookie sheet lined with parchment paper.
  7. Before making the chocolate, add the chips, sugar sanding, or your favorite decorating items (chopped candy, nuts, etc.). Allow the chocolate to sit for at least 2 hours, or until it is completely done (duration will depend on how thick the chocolate coating is and the air temperature. Although you could speed this up by putting cookies in the refrigerator or freezer, it will I waited in the room. Cookies will stay airtight at cold room temperature for up to 1 week or in the freezer for up to 6 months.

Adapted from Christmas cookies with chocolate chips

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