Chocolate Chip Cut Out Cookies
These chocolate chip cut out cookies are soft, chewy, and packed with mini chocolate chips — the perfect twist on the classic sugar cookie! This is truly the best cookie cutter cookie recipe. No spreading, no chilling—just a simple chocolate chip sugar cookie dough that rolls and cuts easily into any shape you want. Whether you’re baking for a holiday, special occasion, or just because — these cookies are as fun to make as they are to eat!
Cut-out cookies are a fun way to celebrate any occasion, with so many cookie cutter designs to choose from, the possibilities are endless! This simple and easy chocolate chip cut-out cookie recipe is absolute perfection for cookie decorating. Not to mention, a match made in heaven for those that don’t like traditional cut-out sugar cookies. Each bite is soft and chewy and bursting with mini chocolate chips. You’ll be reaching for this recipe over and over again!
INGREDIENTS FOR CHOCOLATE CHIP CUT OUT COOKIES
- A Stand Mixer with the Paddle Attachment
- All-Purpose Flour (Can Sub 1:1 with GF Flour)
- Granulated Sugar
- Brown Sugar
- Butter
- Vanilla Extract
- Egg
- Salt
- Baking Powder
- Corn Starch
- Cookie Cutters (I prefer metal, like this 3-Pack of round cookie cutters from Hobby Lobby)
- Rolling Pin (I love a guided rolling pin for roll-out cookies)
- Parchment or Wax Paper (Optional)
- Food Scale
(affiliate)
(Optional, but highly recommended!)
Step 1: Making the Cookie Dough
The step-by-step recipe will be listed below. I recommend using a food scale to weigh your flour, granulated sugar, and brown sugar. It’s so easy to add too much, or too little of these specific ingredients. This can throw off the consistency needed to make sure these cookies stay no-spread and soft and chewy!
Extra Tip: If you decide to half this recipe, use the food scale (affiliate)
Step 2: Roll Out Dough & Cut Out Cookie Shapes
Make sure to start rolling the cookie dough straight from the mixer and do not chill it first! Chilling the dough makes it much harder to work with since it firms up in the refrigerator. I always use a guided rolling pin when rolling out cut-out cookies of any kind. This keeps the thickness of each cookie the same! The video below will show how I roll-out the dough, cut-out the cookies and place them on a lined baking sheet!
Step 3: Bake
I roll-out these chocolate chip cut-out cookies with a guided rolling pin measuring 10mm/0.39in. This gives the perfect thickness for cookies in my opinion. I’ve found the magic numbers for baking is 350°F for 10 minutes. This will vary based on thickness! I usually look to see if the cookie dough looks “shiny”. If there’s still a sheen on the top of the cookie, they need to bake a little longer. If sheen is gone, or almost completely gone, the cookies are done! They will continue to bake after being removed from the oven.
Step 4: Decorate With Your Favorite Buttercream
After completely cooling, finish off by piping your favorite buttercream or using my absolute favorite, Rolled Buttercream! Rolled Buttercream is perfect for decorating cut-out cookies, they provide that clean, fondant look, and tastes just like buttercream! I love using cookie stamps to level up my cookie designs as well. You can also make “cookie sandwiches”, by piping buttercream between two cookies, and sandwiching them together. Absolutely delicious!
[ Related Post:The Best Rolled Buttercream Recipe ]
This post was all about how to make chocolate chip cut-out cookies!
Follow the recipe below and you’ll have the best cut-out cookies for your next celebration with family and friends!
As always, enjoy!
Print
Chocolate Chip Cut-Out Cookies
- Total Time: 25 minutes
- Yield: 15 Cookies 1x
Description
These chocolate chip cut out cookies are soft, chewy, and packed with mini chocolate chips — the perfect twist on the classic sugar cookie! This is truly the best cookie cutter cookie recipe. No spreading, no chilling—just a simple chocolate chip sugar cookie dough that rolls and cuts easily into any shape you want. Whether you’re baking for a holiday, special occasion, or just because — these cookies are as fun to make as they are to eat!
Ingredients
- 1/2 cup Unsalted Butter
- 1/4 cup Granulated Sugar
- 3/4 cup Brown Sugar (Light or Dark)
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt (heaping)
- 1/2 cup Mini Chocolate Chips
Instructions
- Preheat & Prep: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, and salt in a separate bowl.
- Butter: Add room temperature butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Butter & Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Egg & Vanilla: Add the egg and vanilla extract until just combined.
- Mix It Up! Add flour mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen! Mix until dough starts pulling away from the sides of the bowl and pause.
- Mini Chocolate Chips: Add the mini chocolate chips. Mini chocolate chips are best! Larger chips or chunks can get in the way and make it harder to cut clean shapes.
- Dough Consistency: Pulse mixer until mini chocolate chips are evenly distributed. The dough should be cleaning the sides of the bowl completely. No sticky dough here!
- Parchment Paper: Roll out dough on parchment paper using a guided rolling pin. This makes flipping cookies and transferring them to the baking sheet super easy—no warped shapes or broken edges.
- Cookie Cutting: Push down and slightly twist the cookie cutters to release the dough. This keeps the dough from stretching.
- Transferring: Gently flip the cookie shapes from the parchment paper and place on the lined baking sheet.
- Bake: Bake on middle rack for 8-10 minutes- depending on cookie thickness.
- Cool Completely: Cool completely before decorating. The cookie frosting will go on smoother and set up beautifully.
- Frosting for Decorating: Top your cookies with your favorite sugar cookie frosting—or try my personal favorite, Rolled Buttercream, for the perfect finish!
Notes
Mini chocolate chips are best! Larger chips or chunks can get in the way and make it harder to cut clean shapes.
Extra Tip: If you’re halving this recipe, weigh the egg using a food scale. Scramble it in a small mug, then add half of the egg to your dough. This keeps the cookie consistency just right—much better than trying to guess with a whole egg!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
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I am far from a baker, and this was so easy for me and my kids to make together! Delish. Definitely will make again. Thank you!
I’m so happy to hear that, Beth! Thank you for coming back to comment 🙂
I’m assuming the butter is room temperature?
Yes, room temperature or slightly cold 🙂
This recipe for chocolate chip cutout cookies is wonderful! The dough is a dream to roll and cut. And the cookies are delicious!
I rolled my dough between parchment paper and then refrigerated it for 20 minutes or longer before using my cookie cutter. When baking, my chilled dough kept their shapes better. Thank you Brittany!
Hi Helen! I’m so happy you loved these! Thanks so much for coming back to comment 🙂 I’ll have more roll-out cookie recipes posted in the future, so stay tuned!