Friday, February 4, 2011

Chocolate Chip Rollout Sugar Cookies

I am in love! I have been baking sugar cookies for about a year now, and I think I have finally overcome my challenge of non-sharp-looking edge issue thanks to Sugarbelle's Blog which I found thanks to Cookie Crazie- my cookie decorating hero!

This mini-chip sugar cookie recipe is an excellent cookie for decorating. It has a nice consistency with a slight sweetness, and is firm enough to decorate, but soft enough to enjoy every bite.

And without further ado- here is the recipe:

1 C unsalted butter

⅓ C granulated sugar
½ C light-brown sugar
1 large egg yolk
2 tsp vanilla extract
2 ½ C all-purpose flour {most users recommend starting with 2 C then working your way up to the full 2 ½ C if necessary for a more stiff dough; however, I use the full 2 ½ C living in Southern California at an elevation of 1483 feet]
½ tsp salt
1 ½ C semi-sweet mini-chocolate chips

1) Preheat Oven to 350 Degrees F
2) Cream together the butter, sugars, vanilla, egg yolk and salt.
3) Add the flour one cup at a time until completely incorporated.
4) Then, fold in the chocolate chips by hand (you can do it with your mixer on slow speed, but it might break them up)
5) Chill the dough for 15-30 minutes before rolling out.
6) Using a Dobord or rolling pin with adjustable rings (for consistent depth), roll out the dough onto parchment paper, cut into desired shapes, then bake for 8-10 minutes.

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