Chocolate Chipless Cookies (Dipped)
A buttery brown sugar chewy cookie where the chips aren't inside the cookie. The chocolate chips get melted down and the cookie bottom gets dipped in them. They harden in the freezer and are topped with flaky sea salt. Serve chilled or at room temperature.
Ingredients
- 1 c salted Kerrygold butter (2 sticks) softened
- 1 c light brown sugar packed
- 1 c sugar
- 2 eggs
- 2 tsp vanilla
- 3 c flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 12 oz milk chocolate chips melted
- flaky salt
Instructions
- Preheat oven to 375 degrees.
- To a bowl sift flour, baking powder, baking soda and sea salt. Set aside.
- To a bowl or stand mixer cream together softened butter and sugar until fluffy.
- Add eggs and vanilla and continue mixing until everything is combined.
- Slowly add the dry ingredients to the wet ingredients. Mix until everything is incorporated.
- Scoop dough with a traditional ice cream scoop (lever cleans out the scoop) and use the edge of the bowl to scrape the scoop to create the flat bottom of the cookie.
- Bake cookies in rounds on a parchment lined sheet pan one batch at a time at 375 for 10 minutes.
- Immediately top with flaky salt when they come out of the oven. Cool to room temperature.
- Place chocolate chips in a glass bowl fitted over a simmering pot of water set on medium heat. Make sure the water isn't touching the bottom of the bowl. Stir occasionally until the chocolate is fully melted.
- Turn heat to low. Dip the bottom of the cookie in the melted chocolate and scrape excess off with the back of a table knife. You can also just spoon the chocolate on and spread out with a knife and scrape excess.
- Lay cookies chocolate-side up on a room temperature cookie sheet and place in the freezer for 10 minutes for the chocolate to harden.
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