Double Chocolate Chip Cookies are the perfect chewy cookie recipe dunked in rich dark chocolate. Once you try them you'll realize this is the only way to make them!
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
Combine crisco, sugar, milk and vanilla. Beat in eggs. Add dry ingredients and combine thoroughly. Add in morsels.
To make these two-bite sized, I used a small one tablespoon scoop.
Bake for 8-11 minutes, until lightly browned on top. Remove from oven and cool on wire rack.
Melt chocolate bark according to package directions. Dip bottoms of cookies in chocolate and lay (chocolate side down) directly on parchment paper. Allow to set (about 15 minutes). Store covered.
Notes
Chocolate Chip Cookies should be stored in an airtight container to keep them fresh. I find them best enjoyed within 5 days.
If your home is warm, keep these double chocolate cookies in the refrigerator to keep the chocolate from melting.
You can freeze them after baking and dunking in chocolate by placing them in an airtight, freezer safe container (or ziploc freezer bag).