- 1 cup (2 sticks room temperature) Butter unsalted
- 1 cup (198 g) Sugar white
- 1 tsp Vanilla Extract
- 1 Egg
- 3 cups (360 g) All purpose flour
- 1-1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Ground cinnamon
- 1/4 tsp Kosher Salt
- 3/4 cup Mini chocolate chips
Chocolate chips are a big hit around my house, so I thought about a chocolate chip sugar cookie. These cookies were going to 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:
These are also a great cookie to make with the kids. Not too many ingredients that they lose interest. You can always let them add stars, jimmy sprinkles, or colored sugar on top that would be fun for them to add. There are so many toppings that can be added to sugar cookies; the possibilities are endless. Have fun!!!
Tools I use:
Weigh or measure the sugar into a bowl and set it aside. Next, weigh or measure into another bowl the flour, baking powder, baking soda, cinnamon, and salt running a whisk through to blend.
In a stand or hand-held mixer, add the sugar and butter into the bowl. Turn on your mixer to low speed and mix till incorporated, then turn the mixer to medium speed and blend till light and fluffy (about 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 till 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 just 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 piece of parchment paper on the counter and lightly flour before taking a hardball size ball and placing it on the parchment paper. You can use whatever type of rolling pin you have and roll-out to 3/8" or 1/2" thick. If you make them thicker, you may need to add a minute or two onto the time of the bake. I used a 3" round cookie cutter, but feel free to use whatever shape you prefer. I put 12 on a cookie sheet and bake at 350° for 6-8 minutes. You want the tops not shiny any more but not brown around the edges. They should be pale in color. After pulling the cookies out of the oven, leave on the cookie sheet for a minute. Then move to a cooling rack.