This recipe began as a weekend experiment to make a more portable, dunk-friendly version of our favorite chocolate chip cookie. I wanted something thin enough to crisp up around the edges but with enough chew at the center to hold a dip without breaking. The result is a long, narrow cookie I've been calling "dippers." They are part cookie, part tool for spooning up milk or coffee, and entirely addictive. I discovered the ideal thickness while rolling dough on a rainy afternoon and testing shapes: about a quarter-inch gives the perfect snap while leaving a tender interior.

What makes these especially satisfying is their balance of textures and flavors. The brown sugar keeps the interior soft and slightly caramelized, while the quick bake time produces a faintly browned edge that adds crunch. Mini chocolate chips spread throughout create pockets of melty chocolate without making the dough too fragile. When dipped in melted semi-sweet chocolate, each piece becomes an elegant party finger food or a nostalgic treat for a quiet night in. I often make a double batch because they vanish faster than I expect.

Ingredients

• All-purpose flour: 1 1/2 cups. Use a spoon-and-level method for accuracy. King Arthur or Gold Medal are reliable options; flour gives structure but measured correctly keeps the dippers tender.
• Baking soda: 1/2 teaspoon. Reacts with the brown sugar and egg to create a modest lift and a slight chew; do not substitute baking powder in the same amount.
• Salt: 1/4 teaspoon. Enhances the chocolate and balances sweetness; kosher or fine table salt both work.
• Unsalted butter: 1/2 cup, softened (about 1 stick). Room temperature butter creams with sugar to aerate the dough; do not melt unless you intend a chewier texture.
• Brown sugar: 1/2 cup packed. Adds moisture and caramel notes; light brown sugar is ideal for a subtle molasses flavor.
• Granulated sugar: 1/4 cup. Helps with crisping the edges and balancing the deeper flavor of brown sugar.
• Egg: 1 large. Binds the dough and contributes to a tender center; use a large egg at room temperature for best emulsion.
• Vanilla extract: 1 teaspoon. Pure vanilla gives depth; if using imitation, expect a slightly sharper note.
• Mini chocolate chips: 1/2 cup. Smaller chips disperse more evenly and melt into the thin strips without overwhelming the structure.
• Semi-sweet chocolate: 4 ounces, chopped for melting (optional). Choose a good-quality bar such as Ghirardelli or Valrhona for dipping; chips work too but may require added oil to thin.

Instructions

Preheat and prepare: Heat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Parchment prevents sticking and promotes even browning. If you prefer a crisper bottom, use a rimless baking sheet that heats faster. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda and salt until evenly combined. Sifting is optional but helps ensure there are no lumps and that the raising agent is evenly distributed. Cream butter and sugars: In a separate bowl, beat the softened butter with the brown sugar and granulated sugar until light and slightly fluffy, about 2 to 3 minutes on medium speed. This step incorporates air which helps create a tender crumb. Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated. Scrape the bowl to ensure an even mixture; the emulsion created here binds the dough. Combine with dry mix: Gradually add the dry ingredients to the butter mixture and mix just until combined. Overmixing activates gluten and will make the strips tough; stop when no streaks of flour remain. Fold in chocolate chips: Fold in the mini chocolate chips with a spatula so they are evenly distributed without crushing them into the dough. Roll and shape: Turn the dough onto a lightly floured surface and roll to about 1/4 inch thickness. Use a ruler and a sharp knife to cut 1 by 4 inch strips, or use a narrow rectangular cutter for uniform shapes. For more rustic pieces, shape by hand and press gently to even thickness. Bake: Arrange strips on the prepared sheet with a little space between. Bake for 10 to 12 minutes until the edges are golden brown and the centers are set but not overbrowned. Rotate the sheet halfway if your oven runs unevenly. Cool completely: Transfer to a cooling rack and let cool completely before dipping. Cooling allows the structure to firm up so the strips can be dipped without breaking. If dipping, prepare melted chocolate while cookies cool. Optional chocolate dip: Melt 4 ounces of semi-sweet chocolate in a microwave-safe bowl in 20-second intervals stirring between each, or use a double boiler. Dip one end of each cooled strip into the melted chocolate and place on parchment to set. Allow chocolate to firm at room temperature or chill briefly.

Storage Tips

Store cooled, undipped strips in an airtight container layered with parchment to prevent sticking. At room temperature they remain fresh for about 3 days; in the refrigerator they will keep for up to 7 days but may lose a bit of crispness unless re-crisped briefly in a warm oven. For longer storage, freeze the strips in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before dipping or re-crisp for a few minutes at 300 degrees Fahrenheit.

Ingredient Substitutions

If you need to change ingredients, swap equal amounts of light brown sugar for dark for a deeper molasses flavor. For a dairy-free version use a vegan stick butter alternative and make sure the chocolate is dairy-free; expect slightly different spread and texture. To make gluten-free strips, use a 1-to-1 gluten-free flour blend that contains xanthan gum and check consistency — you may need a tablespoon less flour. If mini chips are unavailable, chop a standard chocolate bar into small pieces to distribute evenly.

Serving Suggestions

Present the strips in a shallow bowl or on a wooden board with small ramekins of melted chocolate, caramel sauce and warm espresso for dipping. Garnish dipped ends with a sprinkle of flaky sea salt, crushed toasted nuts or colored sprinkles for parties. They pair well with cold milk, hot chocolate, espresso and tea. For a seasonal touch, serve with apple slices in autumn or mint dipping chocolate during the holidays.

Cultural Background

While this shape is a modern take on the classic chocolate chip cookie, thin crisp strips echo European butter cookie traditions where delicate shapes highlight texture. In American baking, adapting the beloved chocolate chip cookie into small formats like bars or dippers is a long-standing tradition for portability and sharing at picnics and bake sales. These strips retain the essential elements of American cookies — butter, brown sugar and chocolate — while offering a playful form for dunking and dipping.

Seasonal Adaptations

Adapt this for the holidays by stirring in 1/2 cup crushed peppermint candies or swapping mini chips for white chocolate and adding orange zest in winter. In summer, fold in chopped freeze-dried strawberries and use a white chocolate dip for a bright finish. For autumn, add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry mix and substitute a handful of chopped toasted pecans for some chips.

Success Stories

Readers tell me they gift these in small tins and that the thin shape makes them ideal for cookie exchanges and to-pack lunches because they resist breaking when stacked. One neighbor used the dipper idea to create a coffee-and-cookie bar at a baby shower with several dipping sauces and the presentation was a hit. My own small victory was turning a failed thick cookie into this deliberate thin format that outperformed the original in texture and popularity.

Meal Prep Tips

To prep ahead, make the dough, shape into a thin slab, wrap tightly and refrigerate for up to 48 hours. Slice and bake as needed to serve fresh. Alternatively, bake now and freeze cooled strips; thaw and dip right before serving for an effortless party plate. Use airtight containers and separate layers with parchment. Re-crisp in a 300 degree Fahrenheit oven for 3 to 5 minutes if needed after refrigeration.

These chocolate chip cookie dippers are an invitation to experiment and to share. They are quick enough for an impromptu treat but refined enough to become a signature at gatherings. Try making a double batch and freeze half for later — you will be grateful on busy weekdays and delighted at the simple pleasure of a perfect dunk.