Roll out Choco Chip Cookie

Ingredients


Yields 2 dozen

  • 1 cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • ½ cup light-brown sugar
  • 1 large egg (yolk only) 
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 ½ cups semi-sweet mini-chocolate chips


Yields 1 dozen

  • ½ cup unsalted butter, softened or 115 g
  • ½ of ⅓ cup granulated sugar
  • ¼ cup light-brown sugar
  • 1 large egg (yolk only) 
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ½ cups semi-sweet mini-chocolate chips

Instructions

  1. Cream together the butter and sugars. Add the egg yolk and vanilla.
  2. Sift together the flour and salt, and add to the butter and sugar mixture one cup at a time, until completely incorporated. Dough should have a crumbly consistency that you can easily shape into a ball.
  3. Gently fold in the chocolate chips. You can use your mixer, but I recommend doing this with your hands, so you don’t break up the chips.  Shape dough into a slightly flattened disc, wrap in plastic wrap, and chill for at least thirty minutes.

4. Roll dough onto lightly floured parchment paper, cut into shapes with a 2-inch heart shaped cutter. 

5. Place cookies onto a parchment-lined baking sheet and pace in the refrigerator  or freezer for about 10 minutes. This will help prevent spreading. 

6. Meanwhile, preheat oven to 350°. Place chilled cookies into preheated oven and bake at 350° for 10-12 minutes or until golden brown. 

7. Remove from oven and allow to cool 2 – 3 minutes. Carefully, transfer to a wire rack and allow to cool completely.


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