These firm but chewy cut out chocolate chip cookies are bound to be on repeat when you bake. They hold their shape, don’t need to be chilled, and let’s be honest it’s hard to pass up a fresh baked chocolate chip cookie, and none that are as cute as these.
Looking for the perfect cut-out cookie?
Look no further!
These Mini Chocolate Chip Cut Out Cookies are perfection on a plate.
Baking is therapy for me and there’s nothing I like more than a delicious sugar cookie cut out recipe – except when there are chocolate chips involved.
Crispy, golden bottoms, and chewy centers with melted chocolate goodness – this cookie is my go-to.
What makes this cookie so amazing is the no spread cookie dough that holds its shape while it bakes. It can be a real let down when you spend so much time cutting out shapes and designs, only to end up with a blob once the cookies are pulled from the oven. With my recipe, that won’t happen.
There’s also no need to chill the dough, taking a step out and delivering you delicious cookies sooner. And I have loads of tips for cut cookies.
just click here for tips on:
- How to create clean edges on your cut-outs
- Avoiding browned edges
- Creating equal cookie thickness
- Decorating your most beautiful cookies
And if you want to see more than just chocolate chips, don’t fret. I have plenty of other variations for cut out cookies here – From Chocolate to Stained Glass Butterscotch! I have something for everyone, these cinnamon sugar cutouts are always a hit.
But when I ask everyone in my family which cookies they want, they all say chocolate chip, so I am always looking to make some new varieties…
I love these Potato Chip Chocolate Chip Cookies, try these Peanut Butter Chocolate Chip Cookies for a fun flavor combo, and don’t miss these Gingerbread Chocolate Chip Cookies, a winter time must make.
Now that your appetite is sufficiently wet, let’s begin.
Preheat oven to 400°
Using a mixer, in a medium bowl, beat the butter until it’s pale in color.
Next, you’ll gradually add in your powdered sugar and brown sugar a little at a time to avoid a powdered sugar cloud. This is best done at a low to medium speed.
Once the sugar and butter are incorporated, add in the egg, vanilla extract, and mix to combine.
Place the flour, baking powder, and salt in the mixer bowl and mix on low to combine gently, then raise the speed and mix until everything is just about combined.
Finally, add the chocolate chips and mix on low or stir by hand to combine. You may increase speed as needed for the dough to be smooth and well mixed.
Once the dough is fully mixed, it will begin to pull away from the side of the bowl.
Now onto the fun part!
To easily roll out cookie dough, I place it between 2 pieces of wax paper. I do this because it eliminates the need for extra flour, which can dry out and crack the dough and create crumbly cookies.
I use 2- 1/4″ wood dowels to help roll out my dough evenly, maintaining equal thickness throughout. This ensures all the cookies are the same thickness so they bake evenly. To do this, place the rolling pin on top of the dowels so it presses the dough down evenly and spreads it smooth at the same time.
Once your dough is rolled out, use flour on the cookie-cutter, then press the cutter into the cookie dough. Place the cutout cookie dough onto parchment-lined baking sheets 2 inches apart for even baking. Do not overcrowd baking sheets. Any scraps place once more between 2 pieces of wax paper and repeat the process.
Bake at 400° for 7-8 minutes.
Remove baking sheets from the oven, and allow cookies to cool on the baking sheet. This is an important step as the cookie will continue to cook while cooling. Removing them too early will result in undercooked cookies and possibly cause them to break.
That’s it! You have delicious chocolate chip cookie cut-outs!
Could I use regular size chocolate chips?
With any other recipe, I would say yes. But with cut-outs, the smaller chips are better when trying to cut a cookie with smooth edges. Mini’s are the way to go!
Can I make this dough ahead of time and store it in my fridge, or freeze it for a later date?
Certainly! I would set the dough from the fridge out for 30 minutes prior to rolling to easier work for you. If thawing from frozen, sit down in your fridge overnight.
What do you mean by dowels and where can I find them?
These are an item you can get at a hardware and craft stores, they sell Dowels online here. They tend to be even more affordable when buying at other stores where you can just buy two of them.
The golden color on the bottom gives the cookie a great texture and slight crunch while staying chewy inside
- 1/2 cup butter, room temperature
- 3/4 cup powdered sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- Preheat oven to 400°
- In a bowl with a mixer beat the butter until tit's pale in color, then mix in the powdered sugar and brown sugar.
- Add in the egg, vanilla extract, and mix to combine.
- Place the flour, baking powder, and salt in the mixer bowl and mix on low to combine gently, then raise the speed and mix until the just combined.
- Add the chocolate chips and mix on low or stir by hand to combine, increase speed as needed for the dough to be smooth and well mixed.
- The dough when fully mixed will pull away from the side of the bowl.
- To easily roll out cookie dough, without adding additional flour to dry out the dough and have it crack, place the dough between two pieces of wax paper.
- To evenly roll out the dough, I use 2- 1/4" wood dowels and place the rolling pin on top of the dowels so it presses the dough evenly and spread it's smooth at the same time.
- Use flour on the cookie-cutter, then press the cutter into the cookie dough, place the cut out cookie dough onto parchment-lined baking sheets 2 inches apart for even baking. Do not overcrowd baking sheets.
- Bake at 400° for 7-8 minutes.
- Remove baking sheets from the oven, and allow cookies to cool on the baking sheet.