I love these Chocolate Chip Cut-Out Cookies because chocolate chip cookies are my favorite cookie. Funny because I’m usually attracted to fun flavors, not boring classics. I may not want a plain vanilla cupcake or ordinary chocolate ice cream, but don’t mess with my chocolate chip cookie (unless you put bacon and cherries in it. By all means, mess away).
I can’t remember the last time I used a cookie cutter. I’m going to assume I did for Christmas, but nothing is jumping out. I actually have a good collection of cookie cutters, including several dinosaur ones, but I usually don’t have the patience or skill for decorated cookies.
For the frosting, I used vanilla buttercream. If you’re wondering why my frosting isn’t all white, it’s because I had leftover swirled buttercream from my Red, White, and Blue Firecracker Cupcakes. I decided to stick with the patriotic theme and make a mess with chocolate and sprinkles. Yup, I’m pretty much a big kid.
The chocolate piping was easier than I thought. You melt chocolate chips directly in a sandwich bag, push all of the chocolate to one corner, snip a tiny hole, then pipe. While the chocolate is still hot, pour on sprinkles so they’ll stick. It’s best if you spread on buttercream before piping the chocolate.
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 1/2 Tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 egg yolk
- 1 1/4 cups flour
- 3/4 cup mini semisweet chocolate chips
- 3/4 cup powdered sugar
- 1/4 cup unsalted butter, room temperature
- Pinch of salt
- 1/4 tsp vanilla
- Sprinkles to decorate
- 1/4 cup mini semisweet chocolate chips
- For the cookies: In a large bowl, beat together butter, both sugars, vanilla, and salt until creamy. Beat in egg yolk. Gradually beat in flour then stir in chocolate chips. Remove the dough from the bowl and place it between two sheets of plastic wrap. Roll the dough flat until it is 1/4-inch thick. Chill in the refrigerator for at least an hour or until firm.
- Line two cookie sheets with either silicone mats or parchment paper. Remove the dough from the refrigerator and remove the top layer of plastic wrap. Cut into shapes and place shapes on the cookie sheets. As you run out of dough to cut, gather up the dough scraps and reroll. Repeat until all of the dough is used up. Chill the cookie sheets in the refrigerator while you preheat the oven to 350F.
- When the oven is ready, bake the cookies 9-11 minutes or until golden brown. Let stand for 3 minutes then remove to wire racks to cool completely.
- Meanwhile, prepare the vanilla buttercream. In a medium bowl, beat together sugar, butter and salt until creamy. Increase the speed to high and beat until creamy, 3-5 minutes. Add vanilla and beat for another minute.
- When the cookies are ready, decorate with sprinkles and buttercream.
- For the chocolate glaze: Place the chocolate chips in a plastic sandwich bag - do not seal. Microwave for 45 seconds then knead until smooth. Squeeze all of the chocolate to one corner of the bag then make a small cut to the corner. Pipe the chocolate onto the cookies as desired. Let the chocolate harden before serving.
Source: Adapted fom Nestle Toll House Best-Loved Cookies