Chocolate Chip Cookie Rollout Recipe

Chocolate Chip Cookie Rollout Recipe - made December 30, 2020 from Semisweet Designs

You'll see a repeat theme as I start posting more regularly again. Namely, cookies that are easy to make and ship well. Because, even though I've gone back to work again, thanks to Covid, I'm working remote (which is a privilege I'm very thankful for) so I can't go into a physical office location and drop off a plate of baked goods to test out on my coworkers.

Roll between two sheets of parchment paper to an even thickness

No need for extra flour for rolling if you use parchment

Using mini chips makes cutting out cookies easier

So, as it has been ever since I retired and even now when I went back to (remote) working, 95% of my baking and recipe testing has been for the Angel Baker team for Soldiers Angels. Which means they get mailed out to deployed service members who are overseas and packages can take up to several weeks to arrive. I vacuum seal them so they'll last longer and hopefully still be somewhat fresh by the time they arrive but it also means I need to bake stuff that isn't fragile and will hold up not only to being vacuum sealed but imprisoned in a box that gets tossed about, possibly crushed and who knows what else before it reaches its destination. So yeah, hardy cookies it is.

This is an easy twist on a traditional method of making chocolate chip cookies. For bakers who like uniformity in their cookies, this one's for you. Roll the dough out (I give the tip I learned from Dorie Greenspan's baking books for easy, mess-free rolling in the directions), chill, cut out with cookie cutters. Bake. Easy. Good.

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 eggs

1 tablespoon vanilla extract

1 teaspoon salt

1 teaspoon baking powder

3 1/2 cups all-purpose flour

1 cup mini chocolate chips

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar. Mix until fluffy and well combined.
2. Add eggs, one at a time, salt and vanilla extract, mixing briefly after each addition until just combined.
3. Combine flour and baking powder in a separate bowl and stir together. Add in 3 additions to the butter-sugar mixture, mixing briefly until just incorporated after each addition. Do not overmix. Fold in chocolate chips.
4. Cover clean countertop with a large piece of parchment paper. Place half the dough in the center of parchment and cover with another piece of parchment paper. Keeping the dough between the two pieces of parchment, roll out to 1/4" thickness. Chill in refrigerator, sandwiched in the parchment paper, for at least 30 minutes. Repeat with second half of dough.
5. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper.
6. Remove dough from refrigerator and cut out circles of dough with a round cookie cutter. Evenly space on baking sheets. You can chill again at this step or bake directly in preheated oven for 10-12 minutes, until edges are golden and middles no longer look raw or shiny. Remove to wire cooling racks and cool completely.