Chocolate chip cookies are not only a delicious twist on the classic cut out sugar cookie, but they can also be beautifully decorated or filled. I’m going to tell you all about them today.
Making chocolate chip cookies is very easy. I combined the basic recipe for vanilla sugar cookies with chocolate chips. It’s that easy! To be honest, several batches went into the oven until I got the right ratio. Of course, you want to taste just the right amount of chocolate in your cookies.
So what do these chocolate chip sugar cookies taste like? Kind of like very crunchy chocolate chip cookies, actually. Delicious! Of course, an official chocolate chip cookie is supposed to be soft and a little crunchy around the edges. If this is what you are after, then you should definitely start with my chocolate chip cookie recipe, and save these chocolate chip sugar cookies for later.
You can choose to mix mini chocolate chips into your cookie dough, but I found it worked just as well to use a bar of chocolate and chop it finely. The pieces of chocolate in your cookies will be different sizes, but I didn’t find that to be a problem.
The great thing about baking sugar cookies is that they hold their shape in the oven. The dough is perfect for using a cookie cutter to cut into all sorts of pretty shapes and baking the cookies on a baking sheet.
For this recipe, I used a relatively small heart-shaped cookie cutter. But pick a shape (or several!) that you like, and keep in mind that it’s helpful to bake cookies of the same size on each baking sheet. That way, the cookies will bake and brown evenly.
My cookie cutter collection is already huge, but you can find lots of cute sugar cookie cutters here. Personally, I love having the 12-piece round cookie cutter set around the house. They come in handy for many recipes.
Because sugar cookies hold their shape so well, they are great for decorating with a glaze or royal icing after baking.
Another fun idea is to melt chocolate and put it in a piping bag. Then decorate the cookies with it. The taste is perfect, too.
Cookies come out of the oven soft and get firmer as they cool. So you cannot “feel” when they are done. The best way to bake cookies is to use your eyes and trust the recipe. When your cookies have golden brown edges, they are done.
I used dark chocolate, but you can also use milk chocolate.
You absolutely can! You can store cookie dough for a long time, especially in the freezer. Packaged in an airtight container, cookie dough will keep for up to a week in the refrigerator and up to three months in the freezer.
You certainly can. If you omit the chocolate from this recipe, you will be making classic cut-out sugar cookies. There are many more flavors, I will share them with you soon!
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
