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Chocolate Dip Cookies | Eggless Chocolate Dip Cookies | Chocolate Dip Condensed Milk Cookies |
Tarla Dalal
01 September, 2015
Table of Content
About Choco Dip Cookies
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Ingredients
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Methods
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What is Choco Dip Cookies made of?
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How to make the cookie dough
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How to proceed
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Nutrient values
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Chocolate Dip Cookies | Eggless Chocolate Dip Cookies | Chocolate Dip Condensed Milk Cookies |
Chocolate Dip Cookies are a double-coloured delight that both kids and adults will absolutely adore! These eggless cookies combine the rich taste of dark chocolate with the creamy sweetness of condensed milk, creating a melt-in-your-mouth experience. The base is made from plain flour (maida), milk powder, and butter, giving the cookies a soft yet crisp texture. Half-dipped in luscious melted chocolate, these cookies are as visually appealing as they are delicious — perfect for gifting, tea-time, or an indulgent snack!
What makes these Chocolate Dip Condensed Milk Cookies stand out is their balanced sweetness and buttery aroma. The use of condensed milk gives the dough a more intense milky flavour, far richer than those made with milk alone. As the cookies bake, they develop a golden, crumbly surface that contrasts beautifully with the glossy chocolate coating. Whether served with a cup of coffee or as a post-meal treat, these cookies are sure to win hearts with every bite.
To prepare them, start by sieving the flour and baking powder, then mix in the milk powder to ensure an even texture. Cream together softened butter and castor sugar until light and fluffy — this step is crucial for that melt-in-the-mouth result. Then, blend in condensed milk for a smooth, creamy consistency. Finally, fold in the dry ingredients gently to form a soft dough, refrigerate it for 20 minutes, and shape into cookies. This chilling step helps the cookies hold their shape perfectly during baking.
Bake the cookies in a pre-heated oven at 160°C (320°F) for 25 to 30 minutes until they’re lightly golden. Once cooled on a wire rack, melt dark chocolate in a microwave for 30 seconds and dip half of each cookie into the glossy mixture. Refrigerate for 20 minutes so the chocolate sets beautifully, giving the cookies a crisp and elegant finish. This contrast between the buttery base and the smooth chocolate layer is what makes them irresistible.
For best results, pay attention to a few key details. Always whisk the butter and sugar until airy, fold the dough in one direction to maintain its lightness, and chill both the dough and the dipped cookies before serving. These small but important steps ensure the cookies bake evenly, retain their shape, and have that delightful crunch on the outside with a tender bite inside.
Once you’ve mastered these Eggless Chocolate Dip Cookies, you’ll see that a little patience and care go a long way. They make an elegant addition to your High Tea Party menu or a wholesome tiffin treat for kids. Every bite delivers a perfect balance of buttery richness and chocolaty indulgence — a true celebration of flavour and texture that no one can resist! 🍪💖
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
0 Mins
Baking Time
35 Mins
Baking Temperature
160°C (320°F)
Sprouting Time
0
Total Time
55 Mins
Makes
20 cookies
Ingredients
for Chocolate Dip Cookies
1 1/4 cups plain flour (maida)
1 tsp baking powder
5 tbsp milk powder
3/4 cup softened butter
2 tbsp castor sugar
1/4 cup condensed milk
1 cup chopped dark chocolate
Method
for Chocolate Dip Cookies
- Sieve the flour and the baking powder in a deep bowl, add the milk powder, mix well and keep aside.
- Combine the butter and castor sugar in a deep bowl and whisk well using a whisk till light and fluffy.
- Add the condensed milk and mix well.
- Fold in the flour mixture and mix gently to form a soft dough.
- Cover the dough with a lid and refrigerate for 20 minutes.
- Divide the dough into 20 equal portions and shape into round flat cookies.
- Place the cookies on a greased baking tray and bake in a pre-heated oven at 160°c (320°f) for 25 to 30 minutes.
- Remove from the baking tray and cool on a wire rack.
- Meanwhile, put the chocolate in a microwave safe bowl and microwave on high for 30 seconds.
- Dip half of each cookie into the melted chocolate and allow to set on a greased plate and refrigerate for 20 minutes.
- Store in an air-tight container and use as required.
Choco Dip Cookies recipe with step by step photos
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See the below image of list of ingredients for making Choco Dip Cookies.
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See the below image of list of ingredients dark chocolate for making Choco Dip Cookies.
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To make the cookie dough for Choco Dip Cookies, in a deep bowl sieve 1 1/4 cups plain flour (maida).
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Add the 1 tsp baking powder.
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Sieve well.
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Add the 5 tbsp. milk powder.
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Mix well and keep aside.
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In another bowl, add 3/4 cup softened butter.
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Add 2 tbsp. castor sugar.
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Whisk well.
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Add 1/4 cup condensed milk.
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Whisk well.
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Fold in the plain flour-milk powder.
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Mix well to form a soft dough.
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Cover the dough with a lid and refrigerate for 20 minutes.
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To make the Choco Dip Cookies, grease the baking tray with butter.
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Divide the dough into 20 equal portions and shape into round flat cookies.
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Place the cookies on a greased baking tray.
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bake in a pre-heated oven at 160°c (320°f) for 25 to 30 minutes.
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Remove from the baking tray and cool on a wire rack.
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Meanwhile, put the 1 cup chopped dark chocolate in a microwave safe bowl.
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Microwave on high for 30 seconds and mix well.
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Dip half of each cookie into the melted chocolate and allow to set on a greased plate and refrigerate for 20 minutes.
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Store Choco Dip Cookies in an air-tight container and use as required.
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Nutrient values (Abbrv)per plate
| Energy | 138 cal |
| Protein | 2.5 g |
| Carbohydrates | 11.8 g |
| Fiber | 0 g |
| Fat | 10.2 g |
| Cholesterol | 16 mg |
| Sodium | 58.8 mg |
Click here to view Calories for Choco Dip Cookies
The Nutrient info is complete
Archana M
May 6, 2021, 5:06 p.m.
Choco Dip Cookies..wow.. these cookies are so simple to make with less of ingredients.. and it tastes the same as you get in the market, and chocolate dipped half way.. just completes the cookies. its soft and crunchy with perfect sweetness and buttery in taste.. i have made this double the quantity and stored it for my guests..
Roshni
Sept. 26, 2015, 4:17 p.m.
i used wheat flour instead of maida rest all d same. but my cookie turned over crisp outside n inside soft n bit like uncooked.. wat can b d reason for that can u plz tell me mam? b4 also 1ce i had tried other recepie n had this same problem.
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