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
Ingredient List:
- unsalted butter, softened
- granulated sugar
- brown sugar
- egg
- vanilla extract
- all-purpose flour
- salt
- baking powder
- mini semi-sweet chocolate chips
Mint version (you’ll need all the above ingredients plus these below)
- peppermint extract
- mint chocolate candies (Andes mint candies)
- green gel food coloring
Why this recipe doesn’t spread and how to avoid:
These cookies are designed to hold their shape, and a few small things make a big difference.
–Avoid over creaming the dough. You want it combined and smooth but not overly whipped. I used to whip the butter and sugar way too long. When I corrected this mistake, I could see a huge improvement.
–Use less leavening. This recipe uses less leavening than a typical chocolate chip cookie. This helps prevent the cookies from puffing and spreading too much in the oven, so your shapes stay clean and perfect!
–Chilling the dough. I like to chill the dough after rolling it out AND another quick chill after cutting out the shapes (while the oven pre-heats). If you pop the cookie cut-outs into the freezer right before baking that’s best!
Which Icings Pair Best:
For the regular chocolate chip version, I personally like it best either plain or with buttercream frosting. I’ve used royal icing in the past in a few videos, but after testing it more, I prefer it plain or with buttercream.
For mint chocolate chip, however, this is different! I actually prefer this one plain or with royal icing. There’s something about the peppermint flavor that pairs really well with royal icing. I end up really loving this one the best every time.
Additional Tips:
-Use mini chocolate chips so the dough rolls out smoothly and is easier to stamp and cut out the shapes. Also, if you use other mint chocolate chips, be sure to chop them to the mini size.
-Be aware that the Andes mints caused the mint cookies to spread a bit more than the regular. Switch to all mini chocolate chips if you need perfect shapes.
-A guided rolling pin is really helpful for getting an even thickness, which means your cookies bake evenly and look more consistent.
-If it hurts your hands when you’re pressing down on the dough repeatedly, use a bench scraper to press it down instead. It makes it much easier and less painful on your hands!
-If the dough starts to feel soft at any point, just pop it back into the fridge for a few minutes, which makes everything easier to work with.
-You can find all of my fav cookie tools here. Also, the D20 cutter/stamp set is located here.
PrintChocolate Chip (and Mint) Cut-Out Cookies
These chocolate chip cookies hold their shape beautifully, making them perfect for cookie cutters, stamps, or decorating.
Ingredients
- 3 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 3/4 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. (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.
· Add 2–3 drops of green gel food coloring after adding the flour. (mix on low)
· Replace the chocolate chips with, a heaping 1/3 cup of mini chocolate chips and a heaping 1/3 cup chocolate mint candies (or any mint chocolate that has been chopped to about mini chip size)
Continue with the recipe as written. Enjoy mint chocolate chip cookies plain or decorate with buttercream or royal icing.
Loved the mint flavor, thank you!