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Chocolate Chip Cut-Out Cookies in various sizes on a white table from overhead.
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Chocolate Chip Cut-Out Cookies

If you can't decide between cut-out cookies and chocolate chip cookies, these Chocolate Chip Cut-Out Cookies give you the best of both! They are soft, buttery, easy to decorate, and filled with mini chocolate chips in every bite.
Prep Time20 minutes
Cook Time8 minutes
Chill Time (if needed)15 minutes
Total Time43 minutes
Course: Dessert
Keyword: Chocolate Chip Cut-Out Cookies
Servings: 34 cut-out cookies
Calories: 122kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 1 cup (2 sticks / 227 g) unsalted butter, softened
  • ⅓ cup (71 g) light brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 ¼ cups (281 g) all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup (128 g) mini semi-sweet chocolate chips, plus more for topping, if desired

Instructions

  • Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  • In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
  • Add the egg and vanilla extract. Beat until well combined.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. If the dough seems crumbly at first, continue mixing for 30 to 60 seconds until it comes together.
  • Fold in the mini chocolate chips.
  • Divide the dough in half. If the dough feels very soft, wrap and chill for 10 to 15 minutes. Otherwise, continue with rolling.
  • Roll the dough to ¼-inch thickness between two sheets of parchment paper or on a lightly floured surface. Cut into desired shapes, gathering and rerolling scraps as needed. Transfer the cookies to the prepared baking sheets. If the cutouts become soft, chill the baking sheets for 5 to 10 minutes before baking.
  • Bake for 8 to 11 minutes, depending on the size of the cookies, or until the edges are just beginning to turn golden. Do not overbake.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Decorate as desired.

Nutrition

Serving: 1cut-out cookie | Calories: 122kcal