why make this recipe
These No Spread Chocolate Chip Cutout Cookies are a playful treat that combines the joy of baking with the delight of decorating. Unlike traditional cookies, these cutout cookies maintain their shape during baking, making them perfect for festive occasions, parties, or simply a fun day in the kitchen. With their rich chocolate flavor and appealing shapes, these cookies are sure to delight everyone who takes a bite.
how to make No spread chocolate chip cutout cookies
Ingredients:
- 1 cup butter (softened)
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 2 eggs (large, at room temperature)
- 4 cups flour
- 2 tbsp corn starch
- 1/8 tsp baking powder
- 1 tbsp milk
- 1 cup mini chocolate chips
Directions:
- Preheat the oven to 350°F then line a baking sheet with parchment paper and set aside.
- In a large bowl or in the bowl of your stand mixer, cream the butter and sugar together for 3-4 minutes until light and fluffy.
- Add in the eggs, vanilla extract, and milk, and mix for another 2-3 minutes.
- Mix in the flour, cornstarch, and baking powder. Stop mixing as soon as the flour mixture disappears.
- Fold in the mini chocolate chips.
- On a parchment-lined surface, sprinkle some flour, add your cookie dough, and sprinkle some more flour on top. Roll the dough to about 1/3" thick then cut out the cookies using your favorite cookie cutter.
- Bake the larger cookies for 9-10 minutes and the smaller ones for 6-7 minutes.
- Let the cookies cool fully before decorating!
how to serve No spread chocolate chip cutout cookies
These cookies can be served plain or decorated with icing and sprinkles for extra fun. You can present them on a colorful plate for a party or pack them in a jar as a sweet gift. They are perfect for sharing and will bring a smile to anyone’s face.
how to store No spread chocolate chip cutout cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. For longer storage, you can freeze the cookies in a freezer-safe container. Just make sure to place parchment paper between layers to prevent sticking.
tips to make No spread chocolate chip cutout cookies
- Ensure your butter is softened to room temperature for the best texture.
- Don’t overmix the dough once you add the flour; stop as soon as you no longer see any dry flour.
- If the dough feels too sticky to roll out, chill it in the fridge for about 30 minutes before cutting out the cookies.
variation
You can customize these cookies by adding different flavors or mix-ins. Try using white chocolate chips or adding a touch of peppermint extract for a holiday twist. You can also decorate with colored icing to match special occasions!
FAQs
1. Can I use regular chocolate chips instead of mini chocolate chips?
Yes, you can substitute regular chocolate chips if you prefer, but mini chocolate chips give a more even distribution of chocolate in each cookie.
2. Why did my cookies spread?
If your cookies spread, it might be due to not chilling the dough or using warm butter. Make sure to follow the recipe closely for the best results!
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 48 hours before baking. This will help the flavors develop even more!
No Spread Chocolate Chip Cutout Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar together for 3-4 minutes until light and fluffy.
- Add in the large eggs, vanilla extract, and milk, and mix for another 2-3 minutes.
- Mix in the flour, cornstarch, and baking powder. Stop mixing as soon as the flour mixture disappears.
- Fold in the mini chocolate chips.
- On a parchment-lined surface, sprinkle some flour, add your cookie dough, and sprinkle some more flour on top.
- Roll the dough to about 1/3" thick then cut out the cookies using your favorite cookie cutter.
- Bake the larger cookies for 9-10 minutes and the smaller ones for 6-7 minutes.
- Let the cookies cool fully before decorating.