My love for sugar cookies and chocolate chip cookies have collided in this delicious recipe. You get a rich brown sugar taste with a slightly crispy edge and soft middle.
Chocolate chip cut-out cookies
- 1 cup salted sweet cream butter if using unsalted, add 1/4-1/2 tsp salt
- 1 cup packed light brown sugar
- 1 1/2 tsp vanilla extract pure
- 1 pinch salt omit if already adding salt to unsalted butter
- 1 large egg
- 3 cups all-purpose flour
- 1 1/2 tsp aluminum-free baking powder no metallic taste with aluminum free
- 1/2 cup mini semi-sweet chocolate chips
- Cream butter, brown sugar, vanilla, pinch of salt, and egg together in a stand mixer on medium speed for about 30 seconds to one minute.
- Mix dry ingredients, flour, baking powder, and salt in separate bowl. I use a whisk to blend the dry ingredients together.
- Add dry ingredients to your wet ingredients. Mix until the cookie mix becomes a dough and it pulls away from the sides of the bowl. It will seem a little dry but it will all come together.
- Remove dough from bowl and wrap in saran plastic, place in fridge for at least 15 minutes. If you flatten the dough it gets colder quickly. Preheat oven to 375 while your dough chills.
- Flour your surface and roll dough out to ¼ inch thick. Cut your cookies out into desired shapes.
- Place on a baking sheet and bake for 6-7 minutes or just when the cookie puffs up. These will brown faster than your regular sugar cookies.
- Once baked, let sit for one minute on the cookie sheet to firm up. Transfer to a cooling rack so they can cool completely.