Chocolate Dipped Cookies

Valentine’s Day is all about making sweet memories & cherish the togetherness with your loved one/s. Wake your valentine up with these heavenly delicious chocolate dipped cookies served with steaming cup of tea.

Time: 30 minutes


Serves: Makes 40-50 cookies

Chocolate Dipped Cookies
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  1. 11/2 cups self-raising flour
  2. 100g soft butter
  3. 3/4 cup granulated sugar
  4. 1 egg (whisked)
  5. 1 teaspoon vanilla essence
  6. 50g milk chocolate, roughly chopped
  7. 50g dark chocolate (70% cocoa), roughly chopped
  8. 1/2 cup finely chopped almonds
  9. 1/2 cup chocolate curls or grated chocolate
  10. 2 tablespoons edible hearts or any other icing decoration of your choice


  1. Mix butter & sugar in a large bowl using a spoon or electric whisk.
  2. Add the whisked egg to the butter-sugar mixture. Mix well.
  3. Sieve the flour and add it to the mixture. Mix well. Apply little oil to your hands and knead this mixture into a dough.
  4. Keep the dough in a bowl and cover it. Keep it in the freezer for 10 minutes to chill it. This will make the dough less sticky and easy to handle.
  5. Divide the dough into 3 equal portions and roll each portion into a ball.
  6. Take a dough ball and roll out into a 3mm thick disc on a lightly floured surface. Cut out heart-shaped cookies using a cookie cutter. Place on baking sheets. Repeat the same process for the other 2 dough balls.
  7. Bake at 180°C for 10-12 minutes or until edges are golden brown. Let them cool on the baking sheet for 5 minutes and then remove to wire racks to let them cool completely.
  8. Combine the milk & dark chocolate in a microwavable bowl. Heat in the microwave for 30 seconds. Stir well till the entire chocolate has melted and looks smooth.
  9. Pick a cookie and dip half of it into the melted chocolate. Hold it on top of the bowl for a few seconds so that the extra chocolate drips into the bowl. Place it on a dish lined with aluminium foil. Sprinkle the topping of your choice (chopped almonds/chocolate curls/edible hearts) immediately before the chocolate sets.
  10. Repeat the same process for the remaining cookies. If the chocolate gets thickened or starts setting, heat it in the microwave for 10-20 seconds and stir well.
  11. Let the cookies rest for 20 minutes or till the chocolate sets properly. Store them in an air-tight container.

Recipe Tips:

  • If you haven’t got self-raising flour, just add 1+1/4 teaspoon baking powder & 1/4 teaspoon salt per cup of plain flour; mix well and pass it through a sieve 2-3 times. Use it as a substitute for self-raising flour.
  • Leave about 1 inch space between the cookies when you place them in a baking dish as they expand on baking.
  • Do not use melted butter in place of soft butter as that will change the texture of your cookies.

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