Every once in a while, you need a chocolate chip cookie you can cut with a cookie cutter. Y’know, to decorate, or for ice cream sandwiches with Ovaltine ice cream. Mainly sandwiches. This here is your recipe!

Ingredients:

• 1 cup unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/2 cup light-brown sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet mini-chocolate chips (regular sized chips would be problematic when cutting out shapes)

Cream together the butter and sugars in a large bowl. Beat in the vanilla and egg yolk.

Sift together the flour and salt and beat it in in two batches.

Fold the chocolate chips in by hand.

Wrap the dough in plastic wrap and chill for at least 30 minutes, up to overnight.

When ready to bake, preheat the oven to 350 degrees. Line baking sheets with parchment.

Roll the cookies out on a lightly floured surface to somewhere between 1/2 and 1/4 in thick.

Cut out cookies with a sharp cookie cutter and place the cutouts on the prepared sheets.

Bake for 10-12 minutes, until golden and crispy. Remove to a wire rack to cool, then…use how you like!

They’re sturdy enough to make good sandwiches, and keep a shape well enough to be good for decorating.

The peak of cookie decorating techniques.

I recommend trying these out!

Chocolate Chip Roll-Out Cookies

From Sweet Sugar Belle.

• 1 cup unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/2 cup light-brown sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet mini-chocolate chips

Cream together the butter and sugars in a large bowl. Beat in the vanilla and egg yolk. Sift together the flour and salt and beat it in in two batches. Fold the chocolate chips in by hand.

Wrap the dough in plastic wrap and chill for at least 30 minutes, up to overnight.

When ready to bake, preheat the oven to 350 degrees. Line baking sheets with parchment.

Roll the cookies out on a lightly floured surface to somewhere between 1/2 and 1/4 in thick. Cut out cookies with a sharp cookie cutter and place the cutouts on the prepared sheets. Bake for 10-12 minutes, until golden and crispy. Remove to a wire rack to cool, then sandwich or decorate as you like.