Chocolate Chip Roll-Out Cookies
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Chocolate Chip Roll-Out Cookies

Product Code: R0125

This scrumptious recipe is courtesy of blogger Loren Ebert. These versatile cookies can be decorated for the holidays, or with any design you can dream up! If you're short on time, just spread on a layer of royal icing & top with a sprinkling of sanding sugar.

For more cookie and cake decorating tutorials, recipes and inspiration, visit Loren's blog: www.thebakingsheet.blogspot.com and/or Facebook page: https://www.facebook.com/pages/The-Baking-Sheet/210664827961.

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RECIPE TIP:  Cookie cutters with simple shapes like circles and squares work best for these cookies.

INGREDIENTS

Chocolate Chip Cookies:
2 cups salted butter, room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 T. Lorann Madagascar Vanilla Extract
6 cups all-purpose flour
2 tsp baking powder
2 cups mini chocolate chips

Royal Icing:
5 T. LorAnn Meringue Powder
¾ cup warm water
5 cups powdered sugar, sifted


DIRECTIONS

For Cookies:
Cream butter and sugars in bowl of large stand mixer. Add eggs one at a time until fully incorporated. Add vanilla. In a separate bowl, sift together flour and baking powder.  On low speed, slowly add flour mixture to butter/sugar mixture, one large spoonful at a time. Once all the flour mixture is combined, add chips.

Remove dough from bowl and form a ball. Double wrap in plastic wrap and chill in the refrigerator for several hours. Roll out your dough on a floured surface*, cut with cookie cutters** and place on a cookie sheet lined with parchment paper. Bake in preheated oven at 350 degrees for 8-10 minutes or until the bottom of the cookie is slightly browned.

*If dough is too cold to roll out easily, let it sit out at room temp until it softens.

For Royal Icing:
Whisk together meringue powder and water until foamy and no lumps. Add 5 cups sifted powdered sugar and mix on low until powdered sugar is fully incorporated. Switch mixer on med-high for 3-5 minutes or until icing thickens. Color your icing and fill piping bags fitted with decorating tips. For thin icing add a few drops of water at a time until icing is the consistency of pancake syrup and fill squeeze bottles.For instructions on decorating cookies with snowman faces, see Loren's guest blog post.

Chocolate Chip Roll-Out Cookies


Chocolate Chip Roll-Out Cookies
By
These versatile cookies can be decorated for the holidays, or with any design you can dream up!
Ingredients
  • 2 cups salted butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 T. Lorann Madagascar Vanilla Extract
  • 6 cups all-purpose flour
  • 2 tsp baking powder
  • 2 cups mini chocolate chips
  • 5 T. LorAnn Meringue Powder
  • ¾ cup warm water
  • 5 cups powdered sugar, sifted
Cream butter and sugars in bowl of large stand mixer. Add eggs one at a time until fully incorporated. Add vanilla. In a separate bowl, sift together flour and baking powder. On low speed, slowly add flour mixture to butter/sugar mixture, one large spoonful at a time. Once all the flour mixture is combined, add chips.Remove dough from bowl and form a ball. Double wrap in plastic wrap and chill in the refrigerator for several hours. Roll out your dough on a floured surface*, cut with cookie cutters** and place on a cookie sheet lined with parchment paper. Bake in preheated oven at 350 degrees for 8-10 minutes or until the bottom of the cookie is slightly browned.*If dough is too cold to roll out easily, let it sit out at room temp until it softens.For Royal Icing:Whisk together meringue powder and water until foamy and no lumps. Add 5 cups sifted powdered sugar and mix on low until powdered sugar is fully incorporated. Switch mixer on med-high for 3-5 minutes or until icing thickens. Color your icing and fill piping bags fitted with decorating tips. For thin icing add a few drops of water at a time until icing is the consistency of pancake syrup and fill squeeze bottles.For instructions on decorating cookies with snowman faces, see Loren's guest blog post.
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