Chocolate Chip Cookie Roll-OutPT50Mhttps://img1.recipesrun.com/201907/2019/1105/b9/6/253213/300x200x50.jpg10 servings
Ingredients:
1 cup mini semi-sweet chocolate chips3 1/2 cups all-purpose flour1 tsp. baking powder1 tsp. salt1 tbsp. vanilla extract2 eggs1/2 cup granulated sugar1 cup packed brown sugar1 cup unsalted butter, softened
Chocolate Chip Cookie Roll-Out
By Tracy
10Person
50Minutes
0Calories
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.
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
Gradeeasy
Serving
10 servings
Prep Time30 Mins
Cook Time20 Mins
Total Time50 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.