Chocolate chips are a big hit around my house, so I thought about a chocolate chip sugar cookie. These cookies would be rolled out, and I am using a cookie cutter; I didn't want the big chocolate chips. The mini chips work out very nicely when using a cookie cutter.
When deciding on spices or flavors for my cookies, I take the main ingredient and work with what goes well with that flavor. In this case, it is chocolate. Cinnamon is a great spice to add to chocolate, but be careful. It can overpower everything so that the only thing you taste is cinnamon. You want it to compliment the chocolate. Here are a few fun facts on cinnamon:
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Ingredients You Will Need
- Butter unsalted room temperature
- Sugar white
- Vanilla Extract
- Egg
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Kosher Salt
- Mini chocolate chips
Making Sugar Cookies
So, sugar cookies can be flat because they are rolled, or you can use a cookie scooper to get a more puffy, thicker cookie. I will roll out the dough for this cookie and use a round cookie cutter to make the size.
I am using the mini chocolate chips because of their height when I roll out the cookie dough. Plus, the regular-size chocolate chips are harder to cut through with the cookie cutter.
Prepping
In a bowl, weigh or measure the sugar and set it aside. In another bowl, weigh or measure the flour, baking powder, baking soda, cinnamon, and salt. I use a whisk to blend the dry ingredients.
I find the easiest way to tell if the butter is at room temperature is to cut it into cubes. It still holds its shape, and there is only a little resistance when cutting the butter stick using a butter knife.
Mix on medium mixer speed for a minute or two. I should be creamy-looking with soft peaks.
With the mixer still at medium mixer speed, add the sugar. Mix for 3 minutes.
Now, I add the vanilla extract and the egg. I break the egg into a small cup before adding it to my cookie dough. This way, I can ensure no eggshells will go into my cookie dough. Mix until incorporated.
Scrape the bowl and add the flour mixture. Just mix until the flour has been incorporated. Take a little of the cookie dough between your thumb and finger. It should have the consistency of play dough.
Next, blend the mini chocolate chips through the cookie dough. I mix for about 30 seconds on a low mixer speed.
Cover and refrigerate for 30 minutes.
Rolling and Baking
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper.
Take the cookie dough out of the refrigerator and break off about a hardball-sized piece of the cookie dough. Place on a pastry mat or counter that has been dusted with powdered sugar. I use powdered sugar instead of flour when rolling out sugar cookies.
Roll out to about ¼" to ⅜" thick. I use spacers on the end of my rolling pin so that the thickness is the same for all the cookies. I used a 3" round cookie cutter, but you can use any shape or size you would like. As long as they are the thickness I used, the time should be good. I would keep an eye on them for the first batch.
I added nine cookies to my sheet pan. But you could add 12; they only spread a little. Bake for 6-8 minutes. The tops should not look shiny, and they will be pale in color.
Leave them on the sheet pan for a minute after you take them out of the oven. Then, move them to a cooling rack to cool.
Enjoy!
FAQ's
These are a great cookie to make with the kids. There are not too many ingredients that they will lose interest in helping. You can always let them add stars, jimmy sprinkles, or colored sugar on top so they are even more involved.
Unfortunately, what will happen is the cookies will overbake and get hard on the bottom. The heat from the pan will continue to bake the cookies, so taking them off the hot pan stops that. You could lay a piece of parchment paper out on your counter and transfer the cookies to it so they are off the hot sheet pan.
Other Sugar Cookies
Recipe
Chocolate Chip Sugar Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- 1 cup (200 g) Sugar white
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 1 (1) Egg room temperature
- 3 cups (375 g) All-purpose flour
- 1 ½ teaspoon (1.5 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ¾ cup (135 g) Mini chocolate chips
Instructions
- Weigh or measure the sugar into a bowl and set it aside. Next, weigh or measure the flour, baking powder, baking soda, cinnamon, and salt into another bowl and run a whisk through to blend.
- I cream the butter at medium speed in a stand or hand-held mixer for a minute. Then, add the sugar and mix for 2 to 3 minutes. Add the vanilla extract, then add the egg and mix it through. Turn the mixer to low and add the flour mixture about a third at a time until incorporated. I scrape down the sides and across the bottom and turn the mixer on for another 30 seconds. Last, add the mini chocolate chip and mix through the cookie dough. You may always finish by hand if chips are not evenly distributed through the cookie dough. Cover and refrigerate for half an hour.
- I lay a pastry mat or a piece of parchment paper on the counter and lightly sprinkle powdered sugar so the cookie dough does not stick. Then, take a hardball-size amount of the cookie dough and place it on your mat. You can use whatever type of rolling pin and roll it out to ¼" or ⅜" thick. I used a 3" round cookie cutter, but feel free to use whatever shape you prefer.
- I place 9 to 12 cut-out cookies on a parchment paper-lined cookie sheet pan and bake at 350°F (175°C or 180°C) for 6-8 minutes. You want the tops not to be shiny anymore but not brown around the edges. They should be pale in color. After pulling the cookies out of the oven, leave them on the cookie sheet for a minute. Then, move the cookies to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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