How To Cut Out Chocolate Chip Cookies
Chocolate Cookies

How To Cut Out Chocolate Chip Cookies

  • June 23, 2022

Roll out the dough into shapes then eat them as is or decorate with vanilla buttercream & sprinkles.Sometimes I get lazy and make my chocolate chip cookie bars baked in a loaf pan.The dough is different than your classic chocolate chip cookie because it’s designed to be rolled out rather than scooped.Check your cookies at 9 minutes then remove any that are done baking while you finish the rest.One trick is to roll out the dough between two sheets of plastic wrap before you chill it.How do you keep chocolate chip cut out cookies from spreading in the oven?Ever cut out beautifully shaped cookies, only to have them turn into blobs after baking?My cut out chocolate chip cookie recipe isn’t quite a small batch recipe as it makes 12 large cookies or a lot more smaller ones, but luckily you can freeze the dough.Cut out your shapes then freeze individually on a plastic wrap-lined tray for 1 hour or until firm.Now don’t get me wrong – these chocolate chip cookies are delicious without frosting, so sometimes I stop there and eat them as is.Melt chocolate chips directly in a sandwich bag, push it all to one corner, then snip and pipe away.Roll out the dough into shapes then eat them as is or decorate with vanilla buttercream & sprinkles.Print Ingredients 1/2 cup (4 ounces, 112 grams, or 8 tablespoons) unsalted butter, softened.1/4 cup (40 grams) mini semisweet chocolate chips Instructions In a large mixing bowl, beat together butter, brown sugar, and sugar until light and creamy, about 1 minute.Gradually beat in flour and salt then add mini chocolate chips.Have 1 large or 2 small ungreased baking sheets ready (use parchment paper for easy clean up if desired).Working with one dough piece at a time, remove the top plastic wrap then cut into desired shapes.Let sit for 5 minutes then carefully transfer to wire racks to cool completely.For the buttercream: In a medium bowl, beat together sugar, butter, and salt until creamy, about 1-2 minutes.Store frosted cookies in a single layer in an airtight container for up 1 week.If you're looking to make this a small batch recipe, freeze one of the dough pieces in a freezer bag until ready to cut.Source: Adapted from Nestle Toll House Best-Loved Cookies cookbook. .

Chocolate Chip Cut Out Cookies

Chocolate Chip Cut Out Cookies

Chocolate Chip Cut Out Cookies

Rolled out and cut with cookie cutters, they can be made into any shape for any occasion.you get warm, perfectly soft, and chewy chocolate chip cookies every time.You can decorate these chocolate chip cut out cookies with glaze or buttercream frosting, sprinkles, or any candy of your choice!Here are some of my posts on decorating cookies and making glaze icing or buttercream frosting:.Cookie cuters with small pieces off the main part of the cutter may not cut well.Simple shapes are best with this recipe, Hearts, circles, squares, stars, or similar will work best.In fact, it’s one of my favorite hacks for having warm chocolate chip cookies on a whim.Just thaw at room temperature until the dough is soft enough to cut and you’re good to go.If wrapped tightly, homemade cookie dough is good in the freezer for about 4-6months, although we never go without eating it for that long around here!Add in a cup of sprinkles like rainbow jimmies, when the cookies are completely cooled dip them into melted chocolate.Author: Diane Schmidt Created by Diane Recipe type: Dessert, Cookie Cuisine: American Serves: 5 dozen 2-1/2 inch cookies Ingredients 1/3 cup melted butter (salted).Mix butter and brown sugar together, then add vanilla and eggs one at a time, beat until each is incorporated.The chips do make it more challenging to roll the dough, but it will come together easily to be cut into shapes. .

Chocolate Chip Cut Out Cookie Recipe

Chocolate Chip Cut Out Cookie Recipe

Chocolate Chip Cut Out Cookie Recipe

Cream the butter and sugar together in the bowl of an electric mixer on low speed, using the paddle attachment.Cream the butter and sugar together in the bowl of an electric mixer on low speed, using the paddle attachment. .

Chocolate Chip Cookie Roll-Out Recipe

Chocolate Chip Cookie Roll-Out Recipe

Chocolate Chip Cookie Roll-Out Recipe

Chocolate chip is, by far, my favorite kind of cookie and I was excited to find a recipe for a delicious, roll-out version.(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 (a) easily rolls out flat when using a rolling pin and remains flat after baking, and (b) keeps its cutout shape well after baking, too.(two sticks) unsalted butter, softened 1 cup packed brown sugar (Either light or dark is fine to use.).Add eggs, salt, vanilla extract, and baking powder and beat until well mixed.With a hand spatula, fold in the mini chocolate chips and mix until just combined.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.Because this recipe has chocolate chips, I recommend a sturdy cookie cutter to cut through those tough chunks.For this batch, I also carved out custom cookie shapes with a parrying knife but I found it to be quite difficult.If you are thinking about using custom cookie shapes that involve cutting them out by hand I would not recommend this type of dough.However, because of the chocolate chips, the edges are still a little rough compared to my basic cookie recipe.That being said, I think the rough edges and the dark chip speckles would add a nice background element to decorated cookies. .

Chocolate Chip Cut Out Cookies

Chocolate Chip Cut Out Cookies

Chocolate Chip Cut Out Cookies

Use cookie cutters to cut out fun shapes, even hearts for Valentine's Day.If there's anything we can do to make chewy, soft chocolate chip cookies any better, it's cut out cute shapes, am I right?We typically cut out hearts, but this recipe is so customizable--you can use any seasonal cutter.These chocolate chip cookies are pressed flat into a 8x8-inch brownie pan, and then baked until they're just golden brown around the edges.The bars are meant to maximize the gooey-ness that is the best part of a chocolate chip cookie.optional ingredients: Nutella for frosting, sprinkles, and big flaky sea salt (like Maldon ) for serving.Normally, cut-out cookies require chill time, rolling, cutting, and fancy decorating.You make a standard batch of chocolate chip cookie dough, press it in an 8x8" brownie pan, bake, and cut out hearts.Cream the softened butter in a bowl with both sugars until light and fluffy, about 1 minute using an electric hand mixer.My kids love the spicy ginger flavor, and I think they're great with tea in the afternoon.These heart-shaped cookie cutters can be found almost anywhere--try the baking aisle in your grocery store for seasonal ones.I want to suggest that you plop a diamond engagement ring into the center of one of the cookies for Valentine's Day.You could also plop a ring in the center of my mini chocolate chip cookie cake for two!When these cut out chocolate chip cookies are frosted, any type of festive sprinkles will stick to them.I would love the chance to mention my friend Marissa Allen's cookie shop here. .

Chocolate Chip Cut Out Cookies {Soft Sugar Cookies with

Chocolate Chip Cut Out Cookies {Soft Sugar Cookies with

Chocolate Chip Cut Out Cookies {Soft Sugar Cookies with

These Chocolate Chip Cut Out Cookies are fun for kids to decorate for any holiday or occasion.We’ve got chocolate and peanut butter in the works, new pancake recipes, and cupcakes.Our first fun sprinkle recipe for you is these Chocolate Chip Cut Out Cookies.We came across this Chocolate Chip Cut Out Cookies in an old Amish cookbook and knew we had to share it with you!And the fact that these have mini-chocolate chips scattered throughout each bite makes them extra special for this chocolate-lover! .

Halloween Cut Out Cookies

Halloween Cut Out Cookies

Halloween Cut Out Cookies

Halloween cut out cookies are a delightfully spooky treat for your next fall party.These soft cookies hold their shape beautifully when baked and are filled with plenty of mini chocolate chips.Serve these chocolate chip cut out cookies at your next Halloween or fall party.You'll be rolling out your dough to about ¼" thickness - larger chocolate chips are a bit too big for this style of cookie.Sprinkles - I recommend using Halloween color jimmies, like orange, green, and purple.Other than the basics, like mixing bowls and measuring cups, you'll need a few specific tools to make cut out cookies.I used this set from Amazon: Halloween Cookie Cutters - 5 pieces, which includes a ghost, bat, scary cat, witch hat, and a pumpkin.- Look for medium sized (2-3 inch) cookie cutters with easily recognizable shapes.I used this set from Amazon: Halloween Cookie Cutters - 5 pieces, which includes a ghost, bat, scary cat, witch hat, and a pumpkin.Room temperature ingredients emulsify when mixed with the sugar, creating a creamy, even dough.Room temperature ingredients emulsify when mixed with the sugar, creating a creamy, even dough.You can find the gram measurements in the recipe card by clicking 'metric' below the ingredient list.You can find the gram measurements in the recipe card by clicking 'metric' below the ingredient list.Chilled dough spreads less in the oven, ensuring that your cut out cookies keep their shape.Chilled dough spreads less in the oven, ensuring that your cut out cookies keep their shape.Dust the counter top, your hands, your rolling pin, and your cookie cutters.Dust the counter top, your hands, your rolling pin, and your cookie cutters.These soft cookies hold their shape beautifully when baked and are filled with plenty of mini chocolate chips.2 tablespoons colorful jimmies sprinkles Instructions In a large bowl with a hand mixer (or stand mixer), cream together butter, granulated sugar, and brown sugar.In a separate bowl, sift (or whisk) together the flour, baking powder, and salt.Add mini chocolate chips and sprinkles and mix until evenly incorporated.Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.Roll dough out to ¼" thickness, dusting with additional flour as needed to prevent sticking.Using cookie cutters, cut into various shapes and place onto prepared baking sheet about 1 inch apart.Pyrex Glass Mixing Bowls Notes See my detailed list above for 'cut out cookie tips and tricks' for best success. .

Chocolate chip cut-out cookies » The Hutch Oven

Chocolate chip cut-out cookies » The Hutch Oven

Chocolate chip cut-out cookies » The Hutch Oven

Freeze unfrosted cookies for two hours or overnight before frosting to make them softer.Another fun hack is adding 1 Tbsp corn starch to prevent spreading. .

How to Make Cutout Cookies with Any Cookie Dough

How to Make Cutout Cookies with Any Cookie Dough

How to Make Cutout Cookies with Any Cookie Dough

You don’t have to just choose a boring sugar cookie recipe for gorgeous cutouts!Well, I’m sure my stubbornness follows me beyond my kitchen, but I’m pretty insistent on figuring out how to make things work when I’m cooking, and especially when I’m baking.), but I didn’t want to use a traditional roll-out sugar cookie dough recipe.I don’t want to sound dramatic, but, they could make or break your cookies.So, I’d absolutely recommend them, not just for this particular baking project, but because they’ll just serve you so well for so many different purposes in your kitchen!I don’t want to sound dramatic, but, they could make or break your cookies.So, I’d absolutely recommend them, not just for this particular baking project, but because they’ll just serve you so well for so many different purposes in your kitchen!Now, I will say, you CAN use some different recipes that might typically be crispier like sugar cookies or gingersnaps Also, how many times can I say “chewy” in one paragraph?Now, if you’re stubborn like I am, you might still try this if you’re really intent on a particular shape, but, for best practice, I would recommend cookie cutters that don’t have a bunch of really skinny points.And the star – those are broader points (see how they’re kind of rounded rather than really pointy and skinny?I just don’t want you to completely plan your cutouts with cookie cutters that won’t work and not have a backup shape.Like I mentioned above, this process is quite versatile as long as the recipe produces a chewier cookie.Hopefully that helps you think through exactly what recipes you can use (and which ones you should maybe stay away from for this), but you can see: this really does accommodate so many different types of cookie dough!Step 1: Make your cookie dough & spread it on a non-stick, rimmed baking pan.Step 2: Add the cookie dough to the pan and lightly spread it out with a spatula.You don’t need to spread the dough completely out so it touches the edges of the pan – not a big deal at all.If you DO fill up almost the entire cookie sheet, then go ahead and add 4-5 minutes to the original bake time.For the cookies below – you can see the dough went almost all the way to the edges, so I baked this one longer just since there was more area to cover.Which probably means I should’ve baked them another minute or two, BUT, I would much rather have chewy/moist cookies than crunchy, overbaked ones, so it’s always worth the risk.Either: Go ahead and make the cut with the cookie cutter, give the cutter a few little twists to separate the shape from the rest of the cookie, and then just let the cutout sit on the pan until the pan/cookie completely cools and move it from the pan with a spatula.Step 6: Allow to fully cool on cookie rack, and then you’re ready to decorate (if you’re going to!).Honestly, we usually just eat them like they are – I’ll send some with my husband to work in his lunch for a few days (in lieu of giving him a couple of cookies, he just gets in-betweens), and we’ll even share them with the same group who is also getting the pretty cutout cookies!But, I also understand if you want to do something a little more useful with them.Here are a couple ideas: you can make cookie truffles with them, make a cookie pie crust with them, or you can put the in-betweens in the freezer and save them to crumble up further and use as toppings/add-ins for sundaes, milkshakes, or banana splits.Honestly, we usually just eat them like they are – I’ll send some with my husband to work in his lunch for a few days (in lieu of giving him a couple of cookies, he just gets in-betweens), and we’ll even share them with the same group who is also getting the pretty cutout cookies!But, I also understand if you want to do something a little more useful with them.Here are a couple ideas: you can make cookie truffles with them, make a cookie pie crust with them, or you can put the in-betweens in the freezer and save them to crumble up further and use as toppings/add-ins for sundaes, milkshakes, or banana splits.If you (at least almost) fill up an entire rimmed baking pan, then your bake time in the oven WILL be longer, but if your dough only covers about half or slightly more than half of the surface area of the pan, start with only adding 2-3 minutes of bake time to the original recipe.Take a look at the large cookie in the oven when the timer goes off – if the middle clearly looks undone, then give it another couple of minutes before checking again.Just pay attention to the look of the dough – if it looks done, and if it has that “golden glow” pretty much over the entire surface, they’re likely ready!If your cookie dough DOES cover almost the entire pan, then you’re probably safe to start out by adding a full 4-5 minutes of bake time to the original recipe. .

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