I wanted to make a chocolate chip cookie that tastes like a classic chocolate chip cookie but also holds its shape so you can cut it, stamp it, or decorate it. These cookies do exactly that!
I love how easy it is to turn this recipe into mint chocolate chip cookies too. In fact, I actually like the mint chocolate chip version better than the regular! The mint version still works beautifully for rolling and stamping.
Check out the video to watch me make these
Chocolate Chip (and Mint) Cut-Out Cookies
These chocolate chip cookies hold their shape beautifully, making them perfect for cookie cutters, stamps, or decorating.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3/4 cup mini chocolate chips
Instructions
1. In a medium size bowl, whisk together the flour, salt, and baking powder, set aside.
2. Cream the butter, granulated sugar, and brown sugar together in a mixing bowl until light and fluffy
3. Add the egg and vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed.
4. Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough comes together. Try not to overmix.
5. Add the mini chocolate chips and gently mix or pulse just until they are evenly distributed throughout the dough.
6. Place the dough between two sheets of parchment paper or wax paper and roll to about 5/16 inch thick. (or a little thicker than ¼”)
7. Transfer the rolled dough to the refrigerator and chill for about 1 hour.
8. Remove the dough from the refrigerator and let it sit at room temperature for about 5–10 minutes so it’s easier to cut. Cut into shapes using cookie cutters or use stamps.
9. Place the cookies onto a parchment-lined (or perforated baking mat-lined) baking sheet. If you’d like extra sharp edges, chill the cut cookies in the refrigerator or freezer while the oven preheats.
10. Bake at 350°F for 10–13 minutes, until the edges are very lightly golden.
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Enjoy plain or decorate with buttercream frosting 😋
Notes
For Mint Chocolate Chip:
To turn this recipe into mint chocolate chip cookies, follow the same instructions with the following adjustments.
· Use 1 tsp vanilla extract and 1 1/2 tsp peppermint extract instead of the full 2 tsp vanilla.
· Replace the chocolate chips with 1/3 cup mini chocolate chips and 1/3 cup chocolate mint candies, or any mint chocolate that has been chopped to about mini chip size.
· Add 2–3 drops of green gel food coloring after adding the flour. (mix on low)
Continue with the recipe as written. Enjoy mint chocolate chip cookies plain or decorate with buttercream or royal icing.
