The ultimate hybrid cookie: the buttery, structural integrity of a sugar cookie meets the nostalgic sweetness of chocolate chips. Perfect for cutouts!
1 cup (two sticks) unsalted butter, softened
1 cup packed brown sugar (light or dark)
1/2 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 tsp salt
1 tsp baking powder
3 1/2 cups all-purpose flour
1 cup mini semi-sweet chocolate chips
1. Preheat oven to 375 degrees F.
2. In a mixer, cream together butter and the two sugars until fluffy.
3. Add eggs, salt, vanilla extract, and baking powder and beat until well mixed.
4. Add flour a cupful at a time. The dough should be non-greasy; add up to 1/4 cup extra if needed.
5. Fold in the mini chocolate chips.
6. Roll to 1/4 inch thickness between parchment paper and chill for 30 minutes.
7. Cut into shapes, place on a lined sheet, and chill again.
8. Bake for 7-9 minutes. Remove before edges turn brown.
9. Cool on sheet for 10 minutes, then transfer to a rack.
Use mini chips to ensure clean edges when using cookie cutters.
Chilling the dough twice is the secret to no-spread cookies.
Measure flour by spooning and leveling for accuracy.