In The Mood For Chocolate Chip?

The first thing I will say is, THESE BABIES ARE GOOD!
* I know, bad joke*

My first experience with this recipe was almost two years ago when my friend Johnna sent me the most incredible box of cookies.  I was so surprised because not only were they chocolate chip, they were decorated! And to top it off, they were amazingly good!

The only problem was, she sent them to me on the very first day of one of my MANY diets.  So to  keep myself from eating them all I shared them with my friend Lori.

Since then, she has been begging me to make more.  When we got together to make cookies for our friend Jessica’s baby shower, I decided it was probably about time.  Poor Lori ONLY had to wait two years =)

Lucky for me, when Johnna sent my cookies, she sent me the recipe, {She’s sweet like that}  and she also mentioned that she had found it in the Sugarbakers’ Cookie Cutter Cookbook.  I was so impressed with this recipe, I decided to buy it!  It was worth the money. I highly recommend it for anyone who likes to bake cookies. 

I feel like I should mention, it’s not the book you’re looking for if it’s pictures you want to see. That aspect is actually pretty LAME.  However, it contains SEVERAL recipes, and so far, all of them that I have tried have been wonderful!

SugarBaker

SugarBaker

Ingredients

  • 1 c unsalted butter
  • 1/3c granulated sugar
  • 1/2 c light-brown sugar
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 ½ c all-purpose flour {I think they got a little overzealous with the flour…try 2 cups first, and work your way up}
  • ½ tsp salt
  • 1 ½ c semi-sweet mini-chocolate chips

Instructions

  1. Cream together the butter and sugars. To that add the vanilla and egg yolk. Sift together the flour and salt, and add it one cup at a time until completely incorporated. Then, BY HAND fold in the chocolate chips. You can do it with your mixer, but it might break them up, so I would really just do it the old fashioned way.
  2. MEANWHILE, PREHEAT YOUR OVEN TO 350°
  3. While you wait for the oven to warm, wrap your dough in plastic wrap and chill for at least thirty minutes. When it is chilled, roll out cookies on lightly floured parchment and bake at 350° for 10-12 minutes.
  4. These cookies roll and cut SO WELL!
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The recipe is so good, it begs to be shared, and  I even spared you the the two year wait!
As for Jessica and baby Madden…I wish them health, an easy delivery, and all of the happiness in the world. I love little babies and the
pitter patter of tiny little feet =)

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Comments

  1. 81
    Kathy says:

    I made these cookies for Easter and iced with glaze icing. They were delicious! Everyone loved them. I used the full 2 1/2 cups of flour.

  2. 82
    Dana says:

    Hi ~ I would recommend only using the 2 c. of flour,, Did 2.5 and it was way to hard to roll out. Still tasted ok, but would have been better with less flour.

  3. 83
    Annette Baker says:

    HI!
    Don’t know how to get in touch with you, but I created a document out of your Royal Icing recipes and posted them in the “Files” section of a cookie group that I am a part of. You have been credited completely for it. I just want it there for newbies to find and it has a link to your website. Is this okay to do? Thanks!

    Annette

  4. 84
    Stacey says:

    Awesome cookie! I made mustache and heart cut outs for my daughter, they came out perfect!
    I used 2.5cups of flour and I agree it was too much, next time I’ll use 2.25. Also I had a lil extra mini choc chips and used those up, but wont next time, 1.5c was more then plenty!
    I did not use my rolling pin, I just hand-pressed the dough to 1/4″, working with 1/2 batch at a time.

  5. 85
    Michelle says:

    Hi there. Cookies look great. I would love to make. Do u have the icing recipe. This is where i usually get stuck

  6. 86
    Liz says:

    I just made these today, and they’re delicious! I didn’t frost them though. I found they were sweet enough on their own.

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