Chocolate Chip Cut Out Cookies
Ingredients
- 1 cup (200g) White Fine Sugar
- 1 cup (155g) Dark Brown Sugar, not packed
- 2 cups (454g) Salted Butter, room temperature
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 5 1/2 cups (700g) All-Purpose Flour
- 1 1/2 cups (260g) Semi-Sweet Chocolate Chips
Decorating *optional:
- Royal Icing Mix
- Hershey's Eggies, crushed
Directions
- Cream butter and sugars together in the bowl of an electric mixer on low speed, using the paddle attachment. Mix until incorporated. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Do not over mix, as this will cause the cookie to spread while baking.
- Add in the eggs and vanilla extract and mix. Scrape down the bowl with a spatula if needed and mix again.
- Add all the flour to the bowl. Mix on low speed for 30 seconds. When the dough starts to come together add the chocolate chips and mix until the dough clumps around the paddle attachment. The dough should peel away from the sides of the mixer and clump around the paddle attachment.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If dough gets too soft to work with, place in the fridge periodically to firm up again.
- Once cut out, place the cookies into the fridge for 10 minutes (or up to 1 hour) to chill. They will hold their shape better when baked.
- Preheat oven to 375°F.
- Bake cookies for 10-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Allow cookies to fully cool before decorating with Royal Icing (prepared according to package directions) and sprinkled with crushed eggies!
Note: Store in an airtight container in the freezer for up to 3 months.
Prep Time: 2 Hours (including chill time)
Bake Time: 10-12 Minutes
Total Time: 2 Hours 10-12 Minutes
Yield: Approx. 30 Cookies
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