Chocolate Chip Cookie Roll-Out PT50M https://img1.recipesrun.com/201907/2019/1105/b9/6/253213/300x200x50.jpg 10 servings Ingredients: 1 cup mini semi-sweet chocolate chips 3 1/2 cups all-purpose flour 1 tsp. baking powder 1 tsp. salt 1 tbsp. vanilla extract 2 eggs 1/2 cup granulated sugar 1 cup packed brown sugar 1 cup unsalted butter, softened

Chocolate Chip Cookie Roll-Out

By Tracy

10 Person
50 Minutes
0 Calories
Chocolate chip is, by far, my favorite kind of cookie and I was excited to find a recipe for a delicious, roll-out version. This chocolate chip cookie roll-out recipe has very minimal spread after baking. By the way, for those new to cookie-baking, when I mention a “roll-out recipe” I’m talking about a cookie recipe that is great for decorating because it easily rolls out flat when using a rolling pin and remains flat after baking, and keeps its cutout shape well after baking, too. On the contrary, a “drop cookie” recipe is what I would consider the opposite.

Ingredients

  • 1 cup mini semi-sweet chocolate chips

  • 3 1/2 cups all-purpose flour

  • 1 tsp. baking powder

  • 1 tsp. salt

  • 1 tbsp. vanilla extract

  • 2 eggs

  • 1/2 cup granulated sugar

  • 1 cup packed brown sugar

  • 1 cup unsalted butter, softened

Method

  • 01
    Preheat oven to 375 degrees F.
  • 02
    In a mixer, cream together butter and the two sugars. Mix until fluffy and well incorporated.
  • 03
    Add eggs, salt, vanilla extract, and baking powder and beat until well mixed.
  • 04
    Add flour a cupful at a time, to the butter/sugar/egg mixture. After everything is well mixed, the dough should be non-greasy to the touch. If the dough is still sticky, add an extra half cup of flour.
  • 05
    With a hand spatula, fold in the mini chocolate chips and mix until just combined.
  • 06
    Roll to 1/4 inch thickness between two sheets of parchment or wax paper. After rolling, chill the dough for at least 30 minutes.
  • 07
    Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment paper-lined, light-colored baking sheet. Chill the cutout shapes again before baking.
  • 08
    Bake at 375 degrees F for 7-9 minutes. Remove from the oven before the first indication of the edges turning brown. Leave the cookies to cool on the baking sheet for 10 minutes.
  • 09
    Remove cookies from the baking sheet with a spatula and place on a cooling rack to cool before decorating.

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Chocolate Chip Cookie Roll-Out

Chocolate chip is, by far, my favorite kind of cookie and I was excited to find a recipe for a delicious, roll-out version. This chocolate chip cookie roll-out recipe has very minimal spread after baking. By the way, for those new to cookie-baking, when I mention a “roll-out recipe” I’m talking about a cookie recipe that is great for decorating because it easily rolls out flat when using a rolling pin and remains flat after baking, and keeps its cutout shape well after baking, too. On the contrary, a “drop cookie” recipe is what I would consider the opposite.
01 Information
  • Grade easy
  • Serving 10 servings
  • Prep Time 30 Mins
  • Cook Time 20 Mins
  • Total Time 50 Mins
02 Ingredients
1 cup mini semi-sweet chocolate chips
3 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 tbsp. vanilla extract
2 eggs
1/2 cup granulated sugar
1 cup packed brown sugar
1 cup unsalted butter, softened
03 Method
Step 1
Preheat oven to 375 degrees F.
Step 2
In a mixer, cream together butter and the two sugars. Mix until fluffy and well incorporated.
Step 3
Add eggs, salt, vanilla extract, and baking powder and beat until well mixed.
Step 4
Add flour a cupful at a time, to the butter/sugar/egg mixture. After everything is well mixed, the dough should be non-greasy to the touch. If the dough is still sticky, add an extra half cup of flour.
Step 5
With a hand spatula, fold in the mini chocolate chips and mix until just combined.
Step 6
Roll to 1/4 inch thickness between two sheets of parchment or wax paper. After rolling, chill the dough for at least 30 minutes.
Step 7
Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment paper-lined, light-colored baking sheet. Chill the cutout shapes again before baking.
Step 8
Bake at 375 degrees F for 7-9 minutes. Remove from the oven before the first indication of the edges turning brown. Leave the cookies to cool on the baking sheet for 10 minutes.
Step 9
Remove cookies from the baking sheet with a spatula and place on a cooling rack to cool before decorating.
04 Author
Tracy Tracy
647 Recipes
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