Jes Best Chocolate Chip Cutout Cookies

Jes Best Chocolate Chip Cutout Cookies
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Makes 2-3 dozen cutout cookies (depending on size)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
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1 1/4 cups chilled unsalted butter, cut into 1/2" cubes
1 cup sugar
1 large free-range egg
1 large free-range egg yolk
1 tsp. vanilla extract
1/4 cup mini chocolate chips
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
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1 1/4 cups chilled unsalted butter, cut into 1/2" cubes
1 cup sugar
1 large free-range egg
1 large free-range egg yolk
1 tsp. vanilla extract
1/4 cup mini chocolate chips
Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.
Using an electric mixer with the paddle attachment, beat butter and sugar on high speed until well combined (butter does not need to be fluffy), about 3 minutes.
Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until dough comes together.
Roll dough to desired thickness (1/8"-1/4") between two pieces of lightly floured parchment paper on a Silpat mat or flexible cutting mat. Continue to flour top of dough so parchment doesn't stick or crease.
Remove top parchment and sprinkle dough evenly with mini chocolate chips. Replace parchment and gently roll chocolate chips into dough.
Transfer mat and rolled dough to refrigerator to chill for about 2 hours.
With "chip side" down, cut dough to desired shapes and place on baking sheet pans lined with parchment paper. Chill again until ready to bake. Ideally, 20-30 minutes.
Preheat oven to 325ยบ
Bake until edges are slightly golden, about 12โ€“16 minutes, depending on size. Let cookies cool slightly on pans then transfer to wire racks to cool completely.

Do Ahead:ย Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly in saran wrap, place in containers and freeze.

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