These white chocolate-dipped cookies are my version of a cookie I sold at Mrs. Fields during my senior year of high school. They’re big, soft, fudgy chocolate cookies, half-dipped in white chocolate, and they were my favorite of all the cookies we offered.
At the end of every night, we had to toss the unsold cookies, but our manager let us take them home instead. I volunteered for every closing shift I could get. When I came back to my dorm after winter break freshman year with over 20 pounds of cookies, I was the hero of my dorm, and I hid five of these for myself.
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My Mrs. Fields Copycat Chocolate Cookie
For years, I couldn’t remember the name of this cookie, and I couldn’t find it anywhere online. So I worked out my own version at home.
A few years after I first shared it, a reader who grew up buying these at a mall in Denver left a comment with the name. Mrs. Fields called it Hand-Dipped Chewy Fudge. As far as I can tell, they don’t sell it anymore, so homemade is the only way I get one now.
This is one of the few times you’ll see me use white chocolate, because I’m a chocolate snob. But white chocolate is the right match for a cookie this rich and fudgy.
Why This Recipe Uses Natural Cocoa Powder
I use natural unsweetened cocoa powder in these cookies, not Dutch-process, because the recipe uses baking soda. Baking soda needs an acid to react, and natural cocoa is acidic, so the two work together to give the cookies their lift and soft middle.
Makers treat Dutch-process cocoa to neutralize that acid. If you swap it in, the baking soda has less to react with, so the cookies won’t rise the same way, and the chocolate flavor turns mellower.
Natural cocoa has a sharper chocolate taste, which keeps the cookie from tasting too sweet next to the white chocolate. Most cocoa in the baking aisle is natural unless the label says Dutch-process or alkalized.
The Best Chocolate for Dipped Cookies
For the dip, I use Merckens white chocolate melting wafers. They melt nicely without running all over, and I like the way they taste.
White chocolate chips won’t give you the same result. They’re made to hold their shape in the oven, so they don’t melt as smoothly for dipping. That’s why I dip my Peppermint Shortbread Cookies in good chocolate instead of chips, too.
In the dough, I use Callebaut dark chocolate callets, but any high-quality dark chocolate works. I like 62% to 70% cocoa, but use what you have.
How to Make White Chocolate-Dipped Chocolate Cookies
Gently melt the dark chocolate in a small, heavy saucepan over low heat, then remove it from the heat. Make sure your espresso or coffee has cooled.
In a mixing bowl, beat the softened butter with the brown sugar and granulated sugar. Drizzle in the melted chocolate and the cooled coffee, and beat again.
Scrape down the sides of the bowl, add the egg, and beat to combine. Mix in the baking soda, salt, and cocoa powder on low, then add the flour and stir just until it disappears.
Use a #12 muffin scoop to portion the dough into 12 balls, then set them on a silicone-mat-lined baking sheet. They can all go on one sheet for now.
Cover with plastic wrap and refrigerate for at least two hours or overnight. Chilling keeps the dough from spreading too much in the oven, but if you are short on time, put them in the freezer for at least 20 minutes.
When you’re ready to bake, preheat the oven to 350 degrees. Split the dough balls between two lined baking sheets, six per sheet, because they spread.
Bake for 12 to 14 minutes, just until the tops look set, and then let the cookies cool completely. Because they’re large and soft, leave them on the cookie sheet while they cool.
Once the cookies are cool, melt the white chocolate wafers in a double boiler. Dip each cookie halfway into the white chocolate, then use a spatula to spread the chocolate higher up the cookie if needed.
Set the cookies back on the silicone mat and let the white chocolate harden completely. You won’t use all 12 ounces, but you need that much in the pan to dip the last few cookies.
Spread the leftover white chocolate on wax paper and sprinkle on crushed peppermint or your favorite candy for a quick bark. For a full batch, try my Easy Homemade Peppermint Bark.
Can You Use Coffee Instead of Espresso?
Yes, and that’s what I usually do. There’s almost always strong coffee left in the bottom of the pot from my husband’s morning cup (or six), so I use two teaspoons of that once it’s cool.
You can also use a half teaspoon of espresso powder instead. Add it at the same time as the cocoa powder if you go this route. Coffee and chocolate show up together in my Espresso Brownie Skillet Cookie and so many other recipes because they pair so well.
Can You Melt White Chocolate in the Microwave?
You can, but be very careful. White chocolate scorches easily, and it can go from solid disks to burnt cocoa butter too fast. Microwave in 20-second bursts and stir each time, even if they don’t look melted yet.
Can You Freeze White Chocolate-Dipped Cookies?
Yes, and you have two ways to do it. Bake and dip the cookies, then layer them in a container, with wax paper between layers so they don’t stick. They’ll keep for about two months.
To thaw them, take them out of the container and set them on a plate on the counter. That way, no stray moisture can ruin the texture.
You can also scoop the dough into balls and freeze them unbaked. Let them thaw for about ten minutes, then bake them as usual and add one to two minutes to the bake time.
Can You Make These Without the White Chocolate?
Yes, these taste great on their own if you skip the dip. You lose the look, but the fudgy chocolate cookie still holds up on its own.
For a different all-chocolate cookie, try my Mexican Triple Chocolate Cookies, which get a little warmth from cinnamon and chili powder.
Can You Make Smaller Cookies?
Use a regular cookie scoop instead of the muffin scoop, and take one to two minutes off the bake time. The batch will make more cookies that way.
How Long Do White Chocolate-Dipped Cookies Last?
Store them in a tightly sealed container on the counter for two to three days.
White Chocolate-Dipped Chocolate Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 ounces dark chocolate melted
- 1 large egg
- 2 teaspoons espresso cooled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup natural unsweetened cocoa powder
- 1 cup all-purpose flour
- 12 ounces white chocolate melting wafers
Instructions
- Melt the dark chocolate gently in a small, heavy saucepan over low heat, then remove from the heat.2 ounces dark chocolate
- In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar. Drizzle in the melted chocolate and cooled coffee, and beat again.1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar, 2 teaspoons espresso
- Scrape down the sides of the bowl, add the egg, and beat to combine. Add the baking soda, salt, and cocoa powder (and espresso powder, if using)and mix on low. Once incorporated, add the flour and stir just until mixed.1 large egg, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup natural unsweetened cocoa powder, 1 cup all-purpose flour
- Use a #12 muffin scoop to form 12 dough balls. Place them on a baking sheet lined with a silicone mat, cover with plastic wrap, and refrigerate at least 2 hours or overnight.
- Preheat the oven to 350 degrees. Divide the dough balls between two baking sheets lined with silicone mats, 6 per sheet. Bake 12 to 14 minutes, just until the tops look set. Let cool completely.
- Melt the white chocolate wafers in a double boiler. Dip each cooled cookie halfway into the white chocolate, using a spatula to spread the chocolate higher if needed. Return the cookies to the silicone mat and let the chocolate harden completely.12 ounces white chocolate melting wafers
Notes
- Use natural unsweetened cocoa powder, not Dutch-process. Natural cocoa reacts with the baking soda.
- Use 2 teaspoons of cooled strong coffee or espresso, or 1/2 teaspoon espresso powder, added with the cocoa powder.
- You won’t use all 12 ounces of white chocolate, but you need that much to dip the last few cookies. Use the extra to make chocolate bark.
- To melt the wafers in the microwave, heat them in 20-second bursts, stirring each time. They scorch easily.
- For smaller cookies, use a regular cookie scoop and reduce the bake time by 1 to 2 minutes.
- Store in a tightly sealed container on the counter for 2 to 3 days, or freeze for about 2 months. See the post for info on freezing and thawing.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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I would like to shove all of these in my face, please and thank you.
If only I thought I could safely ship them to you…. You should make them yourself!
Oh my gosh I remember a long, long, long time ago I bought a Mrs. Fields cookie at the end of the day and the guy there gave me about 20 cookies because he said they were just going to throw them away. That was one of the best days of life! haha…..seriously it was up there in my top 10. These look delicious and you’ve inspired me to go make cookies tomorrow!
Oh WOW you were lucky! How much fun was that? Go make cookies and enjoy them 🙂
I love Mrs Fields. I remember my first boss had a Mrs Fields cookie cookbook! Years later I look for that cookbook in EVERY bookshop I go to and I’ve had no luck. I even tried Ebay! So I’m so glad to have stumbled upon this. I cannot wait to try it this Christmas 🙂
I feel like I may need that cookbook. I didn’t even know such a thing existed! I’d love to know what you think of these if you try them 🙂
Oh I remember those Mrs Fields Cookies. I had for a long long time a cookie jar that I used for years!! Loved those cookies.
My mom also baked lots of cookies for sale and she never sold the cookies the next day! Back then I guess that was the deal with cookies. Now a days I know they sell them for days lol
They had great cookies – and for all I know, they still sell only cookies that day (and actually it may have been a 6 hour max? The details escape me now) – I haven’t worked there in forever. But their cookies… oh so good!
Yes Mrs. Fields makes great cookies. Homemade is always better…and these sound delicious. I would love to have one (or two) with my afternoon latte. These would be great on the holiday cookie tray.
Ohhhh I would love to have this with an afternoon latte. Or… now.
Well, what do you know!!! I worked at Midwest Biscuit Company (cookie and cracker factory) from the age of 15 to the age of 20. This was a summer job and the reason I got to work there was that my mamma did. Did you reek of sugar and vanilla? I did. I didn’t even want to eat a cookie. Now it’s a different story. Your cookies look delicious.
I didn’t reek of the sugar and vanilla since it was a much smaller operation, but I certainly smelled it which kept my desire for anything sweet away! But now? I’m not happy that everyone devoured these cookies and left none for me. I got less than half a cookie!
I grew up in Denver and I would go to the mall with my sister and buy as many of these as I could from Mrs Fields. They are called Hand Dipped Chewy Fudge!
Thank you! I worked there in high school – you would think I would remember the name of them. They were sooooo good. I’m bummed they don’t sell them anymore.
In recipe the list of ingrediencies says baking soda in the directions it says baking powder, which is it.
It is baking soda – I’m not sure how I typed that wrong twice. I have updated the recipe to make it clear – thank you for letting me know!