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chocolate chip cut-out cookies

Chocolate Chip Cut-Out Cookies

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5 from 4 reviews

  • Author: Brittany
  • 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

Units Scale
  • 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

  1. Preheat & Prep: Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, and salt in a separate bowl.
  3. 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.
  4. Cream the Butter & Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
  5. Egg & Vanilla: Add the egg and vanilla extract until just combined.
  6. 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.
  7. 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.
  8. 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! 
  9. 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.
  10. Cookie Cutting: Push down and slightly twist the cookie cutters to release the dough. This keeps the dough from stretching. 
  11. Transferring: Gently flip the cookie shapes from the parchment paper and place on the lined baking sheet. 
  12. Bake: Bake on middle rack for 8-10 minutes- depending on cookie thickness.
  13. Cool Completely: Cool completely before decorating. The cookie frosting will go on smoother and set up beautifully.
  14. 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

(affiliate)

. 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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Find it online: https://coveandkitchen.com/chocolate-chip-cut-out-cookies/