Crispy, buttery, and loaded with mini chocolate chips, these copycat Chocolate Chip Cookie Dunkers taste just like the ones from Trader Joe’s, but even better homemade! Perfectly crunchy and made for dunking in milk, they’re seriously addictive.
Table of Contents
I love Trader Joe’s cookie dunkers so much I decided to make my own! I took my popular Brown Butter Chocolate Chip Cookies and tweaked them to be crispier / crunchier and perfect dipping into milk!
Kelley’s Tips
Before You Get Started
- Brown the butter carefully. Watch closely so it turns golden and nutty, not burnt, those browned bits add tons of flavor.
- Let the butter cool slightly. This keeps the egg from scrambling when you mix everything together as well as not melting your chocolate chips.
- Don’t overmix the dough. Mix just until combined to keep the cookies tender.
- Shape evenly. Keeping cookies similar in size helps them bake evenly and crisp up properly.
- Bake until golden. They’ll continue to crisp as they cool!
Ingredients for Cookie Dunkers
- Salted butter: Browning the butter adds a rich, nutty flavor that makes these cookies extra special. If you’ve never made baked goods with browned butter you’re in for a treat!
- Sugar: I added granulated sugar for sweetness and a little brown sugar for a hint of caramel flavor.
- Egg: Binds the dough together and adds structure. I did less eggs than my original brown butter cookie recipe to give the cookie less fat and more crisp.
- Vanilla extract: Enhances the flavor and adds warmth.
- All-purpose flour: Gives the cookies structure and that signature crunch once baked.
- Baking soda: Helps the cookies spread slightly and crisp up.
- Mini chocolate chips: Perfect for even distribution.
How to Make Chocolate Chip Cookie Dunkers
Let’s walk through the steps so your cookies come out perfect every time. You’ll also find a helpful video tutorial in the recipe card below!
- Brown butter: Add butter to a small saucepan. Heat over medium high heat and cook until butter is golden brown and bubbly, about 5 minutes.
- Mix wet ingredients: Transfer the butter to a large bowl and allow to cool for 5 minutes. Stir in both sugars, egg and vanilla.
- Add dry ingredients: Fold in the flour and baking soda just until combined, it’s ok if there are still streaks of flour. Stir in chocolate chips.
- Rest: Let cookie dough sit for 20 minutes to firm up a bit.
- Form dough: Scoop dough into 1 1/2 tablespoon balls then form into logs. This made about 36 cookies for me. I used the #40 cookie scoop.
- Bake: Place dough logs on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 12-15 minutes or until golden brown. The cookies will continue to crisp up as they cool.
- Cool: Let them cool on the cookie sheet for 10 minutes before removing them to a cookie sheet to cool all the way.
- Add chocolate: Melt the chocolate chips using a double boiler or microwave. Spoon a small amount onto the back of each cookie and spread it evenly with a spatula or butter knife. Place the cookies chocolate-side up and let them set.
- Serve: Once the chocolate is set, you can enjoy and store the leftovers in an airtight container.
More Favorite Cookie Recipes to Try
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Recipe
Copycat Chocolate Chip Cookie Dunkers
Crispy, buttery copycat Chocolate Chip Cookie Dunkers loaded with mini chocolate chips, perfectly crunchy and made for dunking.
Ingredients
- 14 tbsp salted butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 1/4 cup all purpose flour
- 1/2 tsp baking soda
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or slip mats.
- Brown butter: Add butter to a small saucepan. Heat over medium high heat and cook until butter is golden brown and bubbly, about 5 minutes.
- Transfer the butter to a large bowl and allow to cool for 5 minutes. Stir in both sugars, egg and vanilla.
- Fold in the flour and baking soda just until combined, it's ok if there are still streaks of flour. Stir in chocolate chips.
- I let my cookie dough sit for 20 minutes to firm up a bit.
- Divide dough into 36 cookies and place them on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake for 12-15 minutes or until golden brown. The cookies will continue to crisp up as they cool. Let them cool on the cookie sheet for 10 minutes before removing them to a cookie sheet to cool all the way.These freeze really well! We actually preferred them cold straight from the freezer!
Notes
- Store baked cookies: Keep in an airtight container at room temperature for 3–5 days. For longer storage, freeze for up to 3–4 months.
- Refrigerate cookie dough: Store covered in the refrigerator for up to 4 days.
- Freeze cookie dough: Scoop into balls, form into logs, and place on a baking sheet. Freeze until solid, then transfer to a zip-top bag and store for up to 4 months.
- Bake from frozen or thaw: Let dough thaw in the refrigerator or sit at room temperature while the oven preheats before baking. It may need an extra minute or so if frozen.
Did You Make This?
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