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  • Kelly Marshall

Dipped & Salted Double Chocolate Cookies

The name kinda says it all with this one. These cookies are the perfect blend of fudgey and crispy, sweet and salty, and full of deep cocoa flavor & creamy white chocolate. You can opt to leave some cookies without white chocolate, or add whatever you like to the dipped part, sprinkles, crushed candy canes, whatever you like. These are great at the holidays but I make them year-round and freeze them so they're always on hand any time I want that salty chocolatey sweet satisfaction.

B&H Note: This is my first baking recipe! So I want to share that any time you see dry measurements in a baking recipe, always spoon the ingredients into your measuring cup, and level off, never dip into the ingredient. This is because most baking recipes actually go by weight of the ingredient, and if you dip, you can pack more than is intended into your measuring cup, thus throwing off the recipe. the more you know.


  • 1 2/3 cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 tsp baking soda

  • 3/4 tsp kosher salt

  • 1 stick unsalted butter + 1 stick salted butter (softened halfway but still firm)

  • 1 1/4 cup sugar

  • 3/4 cup packed brown sugar (this is when you CAN pack it in)

  • 2 lg eggs

  • 2 tsp vanilla extract

  • 1 tsp peppermint extract (optional)

  • 1 pkg semi-sweet chocolate chips

  • 1 pkg white chocolate chips

  • Any kind of sprinkles (or optional crushed peppermint/candy canes)


  1. Preheat oven to 350

  2. In a medium bowl, whisk Flour, Cocoa Powder, Baking Soda, & Kosher Salt until combined

  3. In an electric stand mixer fitted with a paddle, combine Butter, Sugar, & Brown Sugar

  4. Add eggs to butter mixture, one at a time, scraping sides and bottom of bowl to ensure each egg is incorporated

  5. Add vanilla extract (& peppermint if using), & mix scraping sides & bottom of bowl

  6. Add 1 cup of flour mixture & mix on low, scraping bowl & repeating until all flour is just combined

  7. Add semi-sweet chocolate chips & stir to incorporate into the dough

  8. Using a melon baller or small ice cream scoop, scoop cookie dough onto baking sheet lined with parchment paper, pressing each cookie with the pads of 2 fingers to flatten slightly (you can freeze from here if saving for later!)

  9. Bake for 8-9 minutes (cookies will look a little underbaked), then remove from oven and cool on baking sheet for at least 5 minutes

  10. Transfer cookies to wire rack to cool completely

  11. Once all cookies are baked & cooled, line 2 baking sheets with wax paper

  12. Slowly heat the white chocolate chips either in a saucepan over low heat, or in the microwave at 1/2 power in :30s increments, stirring each time, until chips are melted & smooth but not runny

  13. Dip each cookie in the white chocolate & place on lined baking sheet, then add sprinkles or peppermint

  14. Allow chocolate to cool & harden & enjoy!


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