roll-out chocolate chip cookies

These roll-out chocolate chip cookies are soft and slightly crumbly, like a shortbread studded with tiny chocolate chips. Great cookie cutter cookie!

roll-out chocolate chip cookies

One of my friends twisted my arm and convinced me to try making those cookie shot glasses that are in the news right now (check it out!). In the interests of authenticity, I wanted to use a chocolate chip cookie dough just like Dominique Ansel did. I’d never seen a roll-out chocolate chip cookie recipe before though. I checked all my books – no luck. So then I checked google. And look at that, SweetSugarBelle posted a recipe in 2011. 

roll-out chocolate chip cookies dough

I’m a big fan of SweetSugarBelle’s cookies – they’re all so gorgeous. But this is the first time I’ve tried a recipe from her site. She says this one is originally from a book called Sugarbakers Cookie Cutter Cookbook and that every recipe she’s tried from it so far has been a winner. Guess what I just added to my shopping cart (ahem).

roll-out chocolate chip cookies

The dough is great to work with. It’s a little dry and crumbly, but overall rolls out easily. I definitely recommend using mini chocolate chips – I can’t imagine trying to use a cookie cutter with full-sized chips in the dough. The recipe calls for 1-1/2 cups of chips, but after adding just 1 cup, I decided that was enough. You can tell from the photos that there’s no shortage of chocolate chips here! Keeping in mind my main goal in trying this recipe was to duplicate those cookie shot glasses, I was worried that more would make the cookie too delicate. For regular roll-out cookies, though, the full 1-1/2 cups should be great!

In the end, I only made a few of the shot glasses, and baked up the rest as regular cookies.

roll-out chocolate chip cookies

As you can see, this dough holds its shape really well as it bakes. It puffs up a tiny bit, but doesn’t really spread at all. Perfect cookie cutter dough!

Once baked, these cookies are a bit crunchy and crumbly, but still soft – almost like a shortbread studded with tiny chocolate chips. If you’re looking for a chewy gooey chocolate chip cookie? This isn’t the one for you. But this is a perfect cookie to dunk in milk, or fill with milk!

roll-out chocolate chip cookies

roll-out chocolate chip cookies

<h2>roll-out chocolate chip cookies</h2>

Adapted from SweetSugarBelle, recipe originally from Sugarbakers Cookie Cutter Cookbook by Diana Collingwood Butts and Carol V. Wright. The number of cookies this recipe will yield will depend on how thick you choose to roll the dough and the size of the cutter you use.


1 cup unsalted butter, at room temperature

1/3 cup granulated sugar

1/2 cup light brown sugar

1 large egg yolk

2 teaspoons pure vanilla extract

2-1/2 cups all-purpose flour

1/2 teaspoon salt

1-1/2 cups semi-sweet mini chocolate chips (I thought this was too much for the shot glasses and just used 1 cup – still plenty of chocolate chips in there!)

In a medium bowl, whisk together the flour and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg yolk and vanilla and beat to incorporate.

Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and knead in the mini chocolate chips by hand to ensure they're distributed evenly.

Divide the dough into 2 portions. Roll each portion out onto a piece of parchment or wax paper to just shy of 1/4" thickness (I used a 3/16" guide). Stack the 2 pieces (paper included) onto a baking sheet and refrigerate for at least 30 minutes (I let them chill overnight).

When ready to bake, preheat the oven to 350°F.

Remove one of the dough pieces from the fridge at a time and cut shapes with whatever cookie cutter you've chosen. Transfer the cut pieces to your prepared baking sheets. Re-roll the remaining dough and continue cutting until finished.

Bake for about 10-12 minutes, rotating the baking sheet halfway through, until they’re lightly golden brown around the edges. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.

roll-out chocolate chip cookies

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Comments: 11

  1. Dina March 16, 2014 at 5:22 pm Reply

    they look perfect!

  2. Lesley @ Earthora July 5, 2014 at 2:58 pm Reply

    These look absolutely delicious! I’ve added this recipe to my healthy homemade treats board for later this afternoon. I’ll let you know how they turn out. Your photography is gorgeous by the way. Keep up the great work!

    • laurel @ wannacomewith July 5, 2014 at 3:35 pm Reply

      omg, thank you so much Lesley! I’m my own worst critic, so comments like this absolutely mean the world to me. I hope you enjoy the cookies. :-)

    • Michel December 9, 2014 at 4:30 pm Reply

      Im sorry….i was checking out these comments just in case anyone did something different with the recipe and then i saw you were adding this to “healthy” homemade treats…..what is healthy about these cookies? I only see unsalted butter and the egg yolk……but the all purpose flour and all the sugar is quite just the opposite. If perhaps the flour was substituted with spelt flour and the brown sugar was replaced with honey or succant and possibly the white sugar was replaced with maybe some maple syrup…then we would be going in the general direction but cookies are mostly just yummy. I mean no disrespect. I just find it interesting what we deem as healthy for one another…..take care

  3. sophie February 11, 2015 at 4:53 am Reply

    How many cookies does this make please

    • laurel @ wannacomewith February 11, 2015 at 9:12 am Reply

      Hi Sophie! Sorry, but I don’t have an exact number for how many cookies it makes. It will all depend on how thick you roll the dough and what size your cookie cutters are. I can tell you I got a couple of cookie jars full though.

  4. laura July 2, 2015 at 10:42 am Reply

    can we bake these a week in advance ?

    • laurel @wannacomewith July 2, 2015 at 10:46 am Reply

      Absolutely. They’ll still be fine. Although if you want, you could make the dough in advance, freeze it, and then bake it just before you need it.

  5. Dana November 22, 2015 at 6:33 am Reply

    Do you think I can do this with any recipe? I just want to make perfect round cookies

    • laurel @wannacomewith November 23, 2015 at 1:40 pm Reply

      Hi Dana. If you want to use cookie cutters, you need to use a recipe that specifically says it’s for that. Otherwise the dough will spread and distort as you bake it. If you don’t want to use cookie cutters, you could try baking your cookies in ring molds or a muffin tin. Good luck! Let us know what you try :-)

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