Chocolate Chip Cut Out Cookies

This is a quick, NO Chill and NO spread cut out recipe. Really! I make these late at night when I need a bite of chocolate or make them ahead of holidays and freeze for later! You will love this easy recipe and can see they keep their shape beautifully!

Cookie cutters are so fun and you can find them anywhere! I pick them up on clearance sales or through my favorite shopping link, Amazon. This beautiful, fairly large, scalloped heart I used for these pictures can be purchased here.

First, the key to not having to chill the dough before cutting is using all the flour it calls for and letting your butter only get slightly softened. I pull mine out of the refrigerator and work on gathering the rest of my ingredients. Then I hold the sticks in my hand for about 1 minute to finish the "softening". You don't want them left out for more than an hour.

If you must chill your dough, cut out 1/2 cup of flour and cover with plastic wrap.

Last tip for these cookies... use mini chips! The regular size are too big for cutting your shapes. Trust me.

Ingredients:

• 1 cup slightly softened unsalted butter

• 1 cup packed brown sugar

• 1/2 cup granulated white sugar

• 2 large eggs

• 2 teaspoons vanilla

• 3/4 teaspoon salt

• 1/2 teaspoon baking powder

• 4 1/2 cups all-purpose flour

• 1 cup mini chocolate chips
  

Directions:

1. Preheat oven to 350 F. Prepare your cookie sheets by lining with silicone baking sheets or parchment paper.

2. Cream the butter and both sugars together. Make sure you mix all clumps of sugar out.

3. Add the eggs one at a time with the vanilla and mix thoroughly.

4. Add the salt and baking powder in with the flour and run a fork through it to mix.

5. Add the flour mixture one cup at a time, mixing well between each cup. Scrape sides of bowl if needed. Don't over mix, stopping when the flour is combined and dough pulls away from bowl.

6. Gently stir in the mini chocolate chips.

7. Roll out dough and cut shapes as desired.

8. Bake at 350 F. The thickness of your cookie will determine bake time. Bake for about 7-8 minutes if your cookie is 1/4". Check at 8 minutes and bake a little longer if necessary. Once the middle is no longer shiny, they are done.
   

You can frost them using my royal icing recipe or a soft buttercream would be lovely.

Please share your comments or tips for perfect cut outs!

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