Chocolate Chip Cut-Out Cookies (with Mini Chocolate Chips)
These chocolate chip cut-out cookies are soft, chewy, and easy to shape with mini chocolate chips. They're perfect for holidays, Valentine’s Day, or any occasion.
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 2 baking sheets
- 1 Rolling Pin
- Cookie cutters
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Ingredients
- 113 grams unsalted butter room temperature
- 113 grams full-fat cream cheese room temperature
- 150 grams granulated sugar
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 240 grams all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 100 grams mini chocolate chips semi-sweet
Instructions
- Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until combined.113 grams unsalted butter, 113 grams full-fat cream cheese
- Add granulated sugar and beat on medium speed until smooth and fully incorporated.150 grams granulated sugar
- Reduce to low and mix in the egg yolk and vanilla extract. Scrape down the sides and bottom of the bowl with a rubber spatula.1 egg yolk, 2 teaspoons vanilla extract
- Add all purpose flour, baking powder, and salt. Mix on low speed until mostly combined. There should still be a few white streaks left.240 grams all purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Mix in the chocolate chips on low speed until the dry streaks of flour disappear. Do not overmix.100 grams mini chocolate chips
- Cover the bowl and chill in the refrigerator for at least 2 hours. While it chills, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line 2 baking sheets with parchment paper.
- Dust a work surface or silicone mat with flour. Use a rolling pin to roll the cookie dough to ⅛ inch thickness. Cut with cookie cutters and place on the prepared cookie sheets.
- Bake for 8-10 minutes until the cookies are puffy but the edges look set and light golden brown.
- Remove the cookies from the oven and let cool on the hot baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Add icing, sprinkles, and other decorations and enjoy!
Notes
You can use regular chocolate chips but they may make the dough harder to cut.
You can chill the dough for up to 3 days in the refrigerator. If chilled for more than a few hours, let warm on the counter for 20 minutes before rolling.
Storage- Store in an airtight container at room temperature for 3-4 days or in the fridge for up to 1 week.
Freezing baked cookies- Let the cookies to cool completely, then layer in an airtight container, placing parchment or wax paper between layers. Freeze for up to 3 months. Let thaw at room temperature for 30 minutes to 1 hour.
Freezing cookie dough- Roll the dough, cut into shapes, and arrange on a parchment-lined baking sheet. Freeze for 1-2 hours, then transfer to an airtight container or freezer bag, separating the layers with parchment paper. Freeze for up to 3 months.
When ready to bake, place frozen cookies on a cookie sheet and bake as instructed, adding 1-2 extra minutes if needed.
Nutrition
Serving: 1cookieCalories: 162kcalCarbohydrates: 20.5gProtein: 2gFat: 8.1gSaturated Fat: 4.9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.8gTrans Fat: 0.2gCholesterol: 28.3mgSodium: 91.3mgPotassium: 23.4mgFiber: 0.5gSugar: 10.9gVitamin A: 241.3IUVitamin C: 0.03mgCalcium: 21.6mgIron: 0.7mg
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