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    Copycat Chocolate Chip Cookie Dunkers

    Crispy, buttery copycat Chocolate Chip Cookie Dunkers loaded with mini chocolate chips, perfectly crunchy and made for dunking.
    Servings: 36 dunkers

    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.