Description
Delight in these classic Milk Chocolate Dipped Sugar Cookies that combine a tender, buttery crumb with a rich milk chocolate coating. Perfectly sweet and soft, these cookies are simple to make and ideal for sharing at any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Chocolate Coating
- 10 ounces milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps give the cookies a tender texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugar, mixing just until combined to maintain the dough’s softness.
- Combine Dry and Wet: Gradually blend the dry ingredients into the wet mixture until a soft dough forms, ensuring even distribution of leavening agents.
- Portion Cookies: Use a tablespoon or cookie scoop to portion the dough onto the prepared baking sheets, spacing the cookies adequately to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, until the edges are lightly golden and the centers appear set.
- Cool Cookies: Transfer the cookies to a wire rack and let them cool completely; this step is crucial before dipping to prevent melting of the chocolate coating.
- Melt Chocolate: In a microwave-safe bowl or using a double boiler, melt the milk chocolate chips until smooth and creamy, stirring frequently to avoid burning.
- Dip Cookies: Dip each cooled cookie halfway into the melted chocolate, then place them on parchment paper or a cooling rack to set at room temperature.
Notes
- For best results, ensure the butter is softened, not melted, to achieve the proper cookie texture.
- Let the cookies cool completely before dipping to prevent the chocolate from sliding off or melting too much.
- You can substitute semi-sweet or dark chocolate chips if preferred for dipping.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Adding a pinch of cinnamon or nutmeg to the dough can give a warm, subtle spice to the cookies.
