Dipped Chocolate Chip Cookies

These Dipped Chocolate Chip Cookies are a step beyond the traditional treat. With the perfect combination of chewy texture from bread flour and cake flour, and a rich, indulgent layer of bittersweet chocolate on the bottom, these cookies are pure indulgence. The dough is made using a mix of high-quality chocolate, brown sugar, and vanilla for a deep flavor, while the addition of sea salt elevates the taste even more. Chilling the dough allows the flavors to develop, making these cookies well worth the wait. They are perfect for special occasions, when you want a truly decadent dessert, or as an everyday treat to impress your loved ones.

Ingredients

• 2 cups minus 2 tablespoons cake flour
  
  

• 1 ⅔ cups bread flour
  
  

• 1 ¼ teaspoons baking soda
  
  

• 1 ½ teaspoons baking powder
  
  

• 1 ½ teaspoons salt
  
  

• 2 ½ sticks unsalted butter (1 ¼ cups)
  
  

• 1 ¼ cup light brown sugar
  
  

• 1 cup plus 2 tablespoons granulated sugar
  
  

• 2 large eggs
  
  

• 2 teaspoons vanilla extract
  
  

• 1 ¼ pounds bittersweet chocolate (20 ounces, bars or chips)
  
  

• Sea salt flakes (optional)
  
  

• 10 ounces bittersweet chocolate (for dipping)
  
  

Directions

1. Chop the chocolate bars into small chunks and set them aside.
   
   

2. Sift the cake flour, bread flour, baking soda, baking powder, and salt into a bowl. Set it aside.
   
   

3. In a mixer fitted with a paddle attachment, cream the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 5 minutes.
   
   

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   
   

5. Reduce the mixer speed to low, add the dry ingredients, and mix until just combined (5-10 seconds).
   
   

6. Stir in the chocolate chunks by hand, being careful not to break the pieces.
   
   

7. Wrap the dough in plastic wrap and refrigerate for 24-36 hours to develop flavor.
   
   

8. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a nonstick baking mat.
   
   

9. Scoop the dough into 3 ½-ounce mounds (about the size of golf balls) and place them on the prepared baking sheet.
   
   

10. Lightly sprinkle the cookies with sea salt (if using).
    
    

11. Bake for 16-18 minutes, or until the cookies are golden brown around the edges but still soft in the center.
    
    

12. Let the cookies cool on the sheet for 10 minutes, then transfer them to a wire rack to cool completely.
    
    

13. For the dipping: Melt the 10 ounces of bittersweet chocolate in the microwave for 1 minute, or using a double boiler, until smooth.
    
    

14. Spoon the melted chocolate onto the bottom of each cookie and spread it evenly with a spatula or butter knife.
    
    

15. Place the dipped cookies on a parchment-lined baking sheet and chill until the chocolate has hardened.
    
    

16. Once set, wrap the cookies in plastic wrap and store them at room temperature.
    
    

Nutritional Value

• Calories: 500 per cookie
  
  

• Protein: 5g
  
  

• Fat: 28g
  
  

• Saturated Fat: 14g
  
  

• Carbohydrates: 60g
  
  

• Fiber: 3g
  
  

• Sugar: 35g
  
  

• Sodium: 200mg
  
  

• Potassium: 150mg
  
  

• Calcium: 40mg
  
  

• Iron: 2mg