The Best Soft Cut-Out Chocolate Chip Cookies
The ultimate soft cut-out chocolate chip cookies! This recipe combines the buttery texture of a sugar cookie with the classic flavor of chocolate chips, all while holding its shape perfectly for any cookie cutter.
Ingredients
1 cup (two sticks) unsalted butter, softened
1 cup packed brown sugar (light or dark)
½ cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 tsp salt
1 tsp baking powder
3 ½ cups all-purpose flour
1 cup mini semi-sweet chocolate chips
Instructions
1. Preheat oven to 375 degrees F.
2. In a mixer, cream together butter and the two sugars. Mix until fluffy and well incorporated.
3. Add eggs, salt, vanilla extract, and baking powder and beat until well mixed.
4. Add flour a cupful at a time. If the dough is still sticky, add an extra 1/4 cup of flour until non-greasy to the touch.
5. With a hand spatula, fold in the mini chocolate chips.
6. Roll to 1/4 inch thickness between two sheets of parchment paper. Chill the dough for at least 30 minutes.
7. Cut out shapes and place them on a parchment paper-lined baking sheet. Chill the cutout shapes again before baking.
8. Bake at 375 degrees for 7-9 minutes. Remove before the edges turn brown.
9. Cool on the baking sheet for 10 minutes, then move to a cooling rack.
Notes
Use a Joseph Joseph rolling pin for perfectly even 1/4 inch thickness.
Mini chips are essential; regular chips will make cutting shapes difficult.
Do not overbake! They should look soft when pulled out.