Servings 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups chocolate chips or chocolate melting wafers (See Kelly’s Note)
- Sea salt, for topping (optional)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking soda, baking powder and salt and beat just until combined.
- Scoop 2-tablespoon mounds of dough onto the baking sheets, spacing each mound at least 2 inches apart.
- Bake the cookies for 12 to 15 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. Remove the cookies from the oven and let them cool completely on the baking sheets. (See Kelly’s Notes.)
- Once the cookies have cooled completely, melt the chocolate chips in a double boiler or the microwave. (If desired, add 2 teaspoons of coconut oil to the chocolate to help thin it and also allow it to harden with a firm bite.)
Video
How to Make Cookies With a Hard Chocolate Shell Bottom
This is my new signature cookie recipe 🍪 Learn how I make my famous cookies with a hard chocolate bottom: soft, chewy chocolate CHIPLESS cookies dipped in melted chocolate for a crunchy snap! Full written recipe on Just a Taste: https://www.justataste.com/chocolate-chipless-cookies-recipe Kelly's signature dough (cream butter/sugar light & fluffy, aerate flour, chill 15 min) piped with chocolate bottoms mess-free (pastry bag hack).
Notes
- These cookies can be made any size—mini, standard or jumbo. Just adjust the bake time accordingly: smaller cookies will bake faster, while larger cookies may need an extra minute or two.
- You can dip the cookies in either melted chocolate chips or melted chocolate wafers (similar to candy melts, but chocolate). I prefer using melting wafers because they harden more quickly and have a bit of a snap to them when bitten into. Top with sprinkles to match any holiday or occasion!
- Underbaking cookies is the secret to ensuring they remain soft and chewy once cooled. And allowing them to finish “baking” on the hot baking sheets outside the oven (until they cool completely) will prevent you from overbaking them.
- To make ahead: The dough can be made, scooped and refrigerated for up to 3 days or frozen for up to 3 months prior to baking (when stored in an air-tight container).
- To store: Once completely cooled, keep the cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 4–5 days—though let’s be honest, they rarely last that long around here!
- To freeze baked cookies: Let them cool fully, then pop them into a freezer-safe bag or container with parchment between layers to prevent sticking. They freeze well for up to 3 months. Chocolate-dipped cookies also freeze well, but I like to add the dip fresh if I'm serving them for a party or gifting.
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