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

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

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. 

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

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).

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

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.

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

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!

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

<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.

ingredients

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.

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

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Comments: 31

  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 🙂

  6. LaTisha December 12, 2015 at 6:34 am Reply

    I noticed that this recipe doesn’t call for baking soda. Doe this help with the spreading that happens with most chocolate chip recipes?

  7. Nicole December 19, 2015 at 6:25 am Reply

    Can you add icing to these cookies? My daughter wants to make “vanilla chocolate chip cookies with peppermint icing” for Santa 🙂

    • laurel @wannacomewith December 20, 2015 at 12:58 pm Reply

      Hi Nicole, sorry for the late reply. I say why not?? They’re cookies for santa – you can do whatever you want! And honestly, I’m sure they’ll taste great. I’m a big fan of chocolate + peppermint. Have fun!!

  8. Candice Mallick December 22, 2015 at 10:20 am Reply

    What happens if you only have reg sized chocolate chips on hand? Is it better to use the minis?

    • laurel @wannacomewith December 22, 2015 at 10:24 am Reply

      Hi Candice – I’d say it’s definitely better to have the minis. If you use regular chips, you wouldn’t be able to roll the dough as thin and the cookies would probably break up completely. Do you have a food processor? You could maybe try cutting them into smaller bits?

  9. Danika April 24, 2016 at 10:03 pm Reply

    Just made these with my new corgi shaped cookie cutter and they turned out great! Thank you for posting this recipe!

    • laurel @wannacomewith April 24, 2016 at 10:50 pm Reply

      I’m so glad to hear that Danika! And I’m dying to see those corgi cookies 🙂

  10. Anna May May 1, 2016 at 5:27 am Reply

    I usually make cutout cookies with cream cheese, but this is different!

    It was kinda hard to transfer the dough to the baking pan tho, it broke apart a few times. But when I took it out the oven it was really crunchy and taste buttery! I liked it, thanks for the recipe!

    PS; still have some leftover dough in the freezer, might bake them tmr! 😀

    • laurel @wannacomewith May 7, 2016 at 11:46 pm Reply

      Hi Anna May! I don’t think I’ve ever made cut out cookies with cream cheese, but they sound delicious 🙂 I’m glad these turned out for you!

  11. Michele July 12, 2016 at 8:24 am Reply

    these sound wonderful my daughter gettin married in october and i was gonna make mason jar cut out sugar cookies but i may just give these a trail run to see how they come out

    • laurel @wannacomewith August 25, 2016 at 3:12 pm Reply

      Hi Michele! Sorry for the late reply to you too. I hope you let me know how they turn out if you do give them a try. Congratulations to your daughter! And good luck! 🙂

  12. E'lise July 13, 2016 at 1:56 am Reply

    Very delicious!! Only thing is the dough was extremely crumbly. I did about 9 heart cutouts and just made a cookie cake with the rest bc the dough kept falling apart as I rolled. I didn’t refrigerate It either bc it would have been even more crumbly and hard to roll out. It was the best cookie cake I’ve ever had though…soft, buttery, not too sweet. Thank you.

    • laurel @wannacomewith August 25, 2016 at 3:11 pm Reply

      Hi E’lise! I’m sorry for the late reply. There are so many things that could make a dough crumbly like that. It’s possible the butter wasn’t quite soft enough, or your eggs were a little smaller than mine, or we measured our flour differently. You can always add a teaspoon or two of water to crumbly dough to make it more workable. Careful not to add to much though. 🙂

      I’m glad it tasted good anyway. It really reminded me of a shortbread flavour. Like you said, not too sweet, but deliciously buttery.

  13. Isabelle August 9, 2016 at 6:40 pm Reply

    So it says transfer to the prepared baking sheet but you never say how to prepare the sheets. But just made these and dough is in the fridge! Really excited to see how they turn out.

    • laurel @wannacomewith August 9, 2016 at 8:23 pm Reply

      Hi Isabelle! Sorry about that – just prepare your baking sheets however you usually do for cookies, whether you like to use silpat sheets, parchment paper, or grease them manually. I think I baked these on plain baking sheets with nothing added. I really hope they turn out for you! 🙂

  14. Heather November 6, 2016 at 4:11 pm Reply

    How did you make the shot glass cookies?

  15. Brittney November 30, 2016 at 3:04 pm Reply

    I’m making this now. The ingredients are very crumbly. I do not have a mixer and did it all by hand. I’m wondering if maybe I should add another egg. Currently, it’s in the fridge. But I’m not sure how dough like it will become.

    • laurel @wannacomewith November 30, 2016 at 3:57 pm Reply

      Hi Brittney! Doing it all by hand shouldn’t be a problem, but that may be why it’s more crumbly – because you probably can’t get the butter as fluffy without a real workout. The good news, though, is that leaving it in the fridge to rest for a couple hours will help the flour hydrate, so that should help. I definitely wouldn’t add an egg though, as that might make them puff up when they bake and they won’t hold their shapes.

      If it’s still crumbly after refrigerating, you could try adding a tiny bit of water – seriously, no more than like 1/2 teaspoon at a time to get it to hold together a bit better.

      Please let me know how it works out! 🙂

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