Chocolate Chip Cookie Dippers

Few desserts spark joy quite like homemade chocolate chip cookie dippers. These slender cookies are designed for dunking into cold milk or your favorite hot cocoa. With crisp edges and tender centers, they are both easy to make and irresistibly snackable, perfect for sharing at parties or cozy nights in.

I baked these dippers for a family game night once and now they are an anytime favorite—something about their playful shape turns even adults into kids again.

Ingredients

• all purpose flour: makes the perfect sturdy base for dippers that hold their shape
• baking soda: helps lift and tenderize the dough for that classic cookie texture
• salt: sharpens the other flavors so seek out fine sea salt if possible
• unsalted butter: delivers rich flavor and lets you control the salt level be sure to use fresh high quality butter for best results
• brown sugar: brings a hint of caramel warmth to the mix always pack it firmly in the cup for accurate measuring
• granulated sugar: adds crispness and balances the brown sugar
• large egg: binds everything together and assists in browning always start with eggs at room temperature
• vanilla extract: rounds out the flavor look for pure not imitation vanilla
• mini chocolate chips: allow for even distribution in the narrow dippers opt for high quality brands
• semi sweet chocolate: melts beautifully for dipping and adds a professional finish choose baking bars over chips for smoother melting

Instructions

Mix the Dry Ingredients:

In a medium bowl combine the flour baking soda and salt. Whisk thoroughly to distribute the leavening and keep your texture even throughout the batch.

Cream the Butter and Sugars:

In another bowl beat together softened unsalted butter brown sugar and granulated sugar. Let the mixer run for three to four minutes scraping down the sides until the mixture becomes light and fluffy. This step is the secret to that melt in your mouth crumb.

Add the Egg and Vanilla:

Crack a large egg into the bowl and pour in the vanilla extract. Beat until smooth and glossy making sure everything is well combined without overmixing.

Combine Wet and Dry Mixtures:

Gradually stir the dry mixture into the creamed butter mix about a third at a time. Stir just until you do not see dry flour patches. Overmixing can toughen your cookies so stop once everything looks blended.

Fold in Mini Chocolate Chips:

Scatter the mini chocolate chips over the dough and gently fold them in using a spatula. This ensures every dipper gets chocolate in every bite.

Shape the Dippers:

Lightly flour your work surface and roll out the dough to about a quarter inch thickness. Use a knife or cookie cutter to slice the dough into strips roughly one inch by four inches. Dust with flour as needed to avoid sticking.

Bake Until Golden:

Arrange the strips on a parchment lined baking sheet leaving space between each. Bake in a preheated oven at three hundred fifty degrees Fahrenheit for ten to twelve minutes until the edges are golden. Rotate the tray halfway through for even coloring. Cool on a rack.

Optional Chocolate Dip:

Melt semi sweet chocolate in a heatproof bowl over simmering water or in the microwave in short bursts. Dip one end of each cooled cookie into the chocolate and set on parchment to harden. You may sprinkle with chopped nuts if desired.

There is something timeless about the way mini chocolate chips scatter through each cookie. I remember my son sneaking extra chips into his dough and laughing when he saw the extra melty bites in the final batch. It is these personal touches that make this recipe so much more than a simple cookie.

Storage and Leftover Tips

Store cookies in an airtight container at room temperature to keep them crisp for up to five days. If dipping in chocolate make sure they are fully set before stacking. For that fresh baked taste just pop them in a low oven for a few minutes.

Easy Ingredient Swaps

If you prefer a nutty twist chopped pecans or walnuts blend right into the dough. For gluten free needs an all purpose gluten free flour blend can be used. If out of brown sugar you can replace it with coconut sugar for a deeper flavor.

Perfect Ways to Serve This

Dip in melted chocolate for a party platter. Serve with small cups of milk for a cute snack bar. Pair with a scoop of vanilla ice cream for a decadent treat.

Chocolate chip cookie dippers make every day feel special, whether you are packing them for a lunchbox or sharing them at a party. Their playful shape and crisp bite are sure to win smiles all around.

Recipe Q&A

→ Can I use regular chocolate chips instead of mini chips?

Yes, regular chips work well; mini chips simply distribute more evenly for each bite.

→ How should I store the dippers to keep them fresh?

Store cooled dippers in an airtight container at room temperature for up to one week.

→ Can these dippers be made gluten-free?

Swap all-purpose flour with a 1:1 gluten-free blend for a delicious gluten-free option.

→ Do I need to dip them in chocolate?

Chocolate dipping is optional but adds an extra layer of indulgence and visual appeal.

→ Can I freeze the dough or baked dippers?

Yes, freeze dough strips or baked dippers in a sealed bag for up to 2 months for later enjoyment.