This buttery crisp, chocolate chip cut out cookie recipe is about to become your new favorite holiday baking hack. Everyone loves chocolate chip cookies and they love them even more when they are baked into fun and festive shapes.
This cut-out cookie recipe is my go-to for Valentine's Day treats, because everyone loves heart-shaped chocolate chip cookies!
Why You’ll Love These Chocolate Chip Cut Out Cookies
What’s not to love? You get the flavor of a classic chocolate chip cookie with the fun, festive look of decorated cut-out cookies.
- Easy to make with everyday ingredients
- Tender in the center with lightly crisp edges
- Versatile enough to make hearts, stars, or other fun shapes for any season.
These are the kind of cookies people love and they always get eaten quickly!
Recipe Snapshot
Time-About 1 hour 45 minutes from start to finish, including chill time
Yield-Approximately 24 medium cut-out cookies, depending on cutter size
Ease-The dough is easy to work with, but needs to be chilled before baking
Special Equipment-Just a rolling pin and some fun cookie cutters.
Shelf Life- 4–5 days stored in an airtight container at room temperature
Ingredients You’ll Need
Here’s what you’ll need to make these cookies:
Butter – Use unsalted butter at room temperature. If salted butter is all you have, just reduce the added salt by ¼ teaspoon.
Brown sugar – Dark brown sugar has the most flavor and moisture, but light brown sugar works just fine too.
Granulated sugar – Just the right amount to create structure and help the cookies hold their shape.
Vanilla extract – This gives you that classic chocolate chip cookie flavor everyone expects.
Almond extract – Optional, but highly recommended. It adds a subtle, bakery-style flavor that makes these cookies taste more sophisticated.
Salt – I use iodized table salt in all of my baking.
Egg yolk – The yolk adds richness and tenderness. Save the white for another recipe.
All-purpose flour – Spoon and level your flour, or better yet, weigh it on a food scale for the most consistent results.
Semi-sweet mini chocolate chips – Mini chips are the secret to clean cut edges on these cute cookies. Set aside ½ cup for the chocolate drizzle.
How to Make Chocolate Chip Cut Out Cookies
Step 1: Make the Dough
In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, granulated sugar, vanilla extract, and salt on medium speed until the butter mixture looks light and fluffy
Scrape down the sides of the bowl. Add the egg yolk and mix again on medium speed until combined. Scrape the bowl one more time.
Reduce to low speed and gradually add the flour. Mix just until the flour mixture comes together. Stir in 1 ½ cups mini chocolate chips by hand.
Step 2: Roll and Cut
Divide the chocolate chip cookie dough in half and place each half on a piece of plastic wrap. Top with another piece of plastic wrap. Using a rolling pin, roll out to ¼ inch thickness and chill dough for 1 hour or until firm.
Remove the top sheet of plastic wrap. Use cookie cutters to cut out fun shapes. Lift cookies carefully and place on a parchment lined baking sheet.
Step 3: Bake and Cool
Bake on a cookie sheet in a preheated 350°F oven for 12 to 18 minutes. The cookies are ready when the edges are lightly golden and the centers look set.
Let cookies cool on the baking sheet for 2 minutes, then transfer to wire racks or a cooling rack to cool completely. This step ensures clean edges and prevents breakage.
Decorating Ideas
Once the cookies are completely cooled, melt the reserved ½ cup of mini chocolate chips in a microwave. Heat in 20–30 second intervals, stirring between each round, until smooth. Drizzle the melted chocolate over the cookies using a spoon a small zip-top bag with a tiny corner cut off. Let the chocolate set at room temperature before serving or storing.
Storage and Make-Ahead Tips
Store baked cookies in an airtight container at room temperature. They stay soft for several days. You can also freeze the dough in a freezer bag for up to two months. Roll and cut straight from the fridge, adding an extra minute or two to the bake time if needed.
Chocolate Chip Cut Out Cookie Recipe
Ingredients
- 1 cup unsalted butter softened
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 large egg yolk
- 2 ½ cups all purpose flour 330g
- 2 cups semi sweet mini chocolate chips divided
Instructions
- In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, vanilla extract, and salt on medium speed until light and fluffy. Scrape down the sides of the bowl.
- Add the egg yolk and mix again until fully incorporated. Scrape down the sides of the mixing bowl as needed.
- Reduce the mixer to low speed and gradually add the flour. Mix just until combined.
- Stir in 1 ½ cups of the mini chocolate chips on low speed or by hand.
- Divide the dough in half. Roll one portion of dough between two sheets of plastic wrap or wax paper to ¼ inch thickness. Repeat with the other piece. Chill for about 1 hour, or uo to 48 hours.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Cut into shapes using cookie cutters. Transfer cookies to prepared baking sheets.
- Bake for 12–18 minutes, or until the edges and centers are set.
- Once the cookies are completely cooled, melt the reserved ½ cup of mini chocolate chips in a microwave. Heat in 20–30 second intervals, stirring between each round, until smooth. Drizzle the melted chocolate over the cookies using a spoon a small zip-top bag with a tiny corner cut off. Let the chocolate set at room temperature before serving or storing.
Notes
- Mini chocolate chips are key for clean cut edges.
- Chill the dough before rolling for best results.
- Dough can be frozen for up to two months and thawed overnight in the refrigerator before rolling.
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