Chocolate Chip Cookie Cut-Out Recipe
These chocolate chip cookie cut outs are soft and chewy. They maintain a nice flat top and crisp edges making them an ideal recipe for royal icing decorating.
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Servings: 30 Cookies
Ingredients
- 1 Cup Unsalted Butter
- ¾ Cup Dark Brown Sugar (packed)
- ¼ Cup Granulated Sugar
- 1 Egg
- 1 tablespoon Vanilla Extract
- ¼ teaspoon Salt
- ⅛ teaspoon Baking Powder
- 3 Cups All Purpose Flour
- 1 Cup Mini Chocolate Chips
Instructions
- Preheat the oven to 350 and line a baking sheet with parchment paper or silicone mats.
- In a large bowl add softened unsalted butter, dark brown sugar, and granulated sugar. With an electric mixer, cream butter and sugars on high speed until well combined, light, and fluffy.
- In a small bowl combine the egg, vanilla extract, salt, and baking powder. Add the egg mixture to the butter mixture and beat on medium speed until the mixture is combined.
- Slowly add the flower about ½ cup at a time and beat on low speed between each addition. The flour should be almost fully mixed in before adding the next addition.
- Once the flour is almost completely combined, add the mini chocolate chips and beat on low until they are evenly dispersed. If the mixture looks a bit crumbly, breifly knead it with your hands and it should come together very easily.
- Roll dough to ¼" thickness. I prefer to do this between two sheets of wax pape
- Cut your shapes with your cookie cutter and line the cookie sheet leaving at least 1" between cookies.
- Bake cookies in the preheated oven for 10-12 minutes or until the edges are slightly golden brown.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before using a spatula to transfer to a wire rack to cool.
- Serve plain or decorate with royal icing and enjoy!