These No Spread Cut Out Chocolate Chip Cookies are sweet, tasty, and delicious just on their own or with a glass of cold milk! Elevate them with melted chocolate, frosting, or sprinkles for a festive look and taste to match any special occasion!
This is the perfect chocolate chip cut-out cookie recipe to show that special someone you care on Valentine's Day!
These cookies combine the chewy, sweet, gooey goodness of chocolate chips with the fun shapes and decorating possibilities of cut-out cookies.
Whether you're making hearts for Valentine's Day, stars for a celebration, or Santa shapes for Christmas, they're perfect for any occasion, any time of year.
With this easy recipe, these creative cookies are perfect for getting the kids involved in the kitchen!
For more amazing chocolate chip cookie recipes, check out my Triple Chocolate Pudding Cookies, Double Chocolate Frosted Chocolate Chip Cookies, Chocolate Chip Pecan Cookies, and these Trader Joe's Chocolate Chip (Chunk) Cookies!
Ingredients for Cut Out Chocolate Chip Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Powder, Salt
Chocolate. Mini Chocolate Chips
How to Make Chocolate Chip Cut Out Cookies
- Preheat the oven to 375 degrees F. Line 2 Cookie Sheets with Parchment Paper or Silicone Baking Mat. Put the Butter, Brown Sugar, and Granulated Sugar into a bowl.
- Cream Butter, Brown Sugar, and Granulated Sugar together until light and fluffy, using a hand mixer or a stand mixer with a paddle attachment.
- Add Eggs and Vanilla Extract and continue to cream the mixture together.
- In a separate bowl, combine All Purpose Flour and Baking Soda. Gradually add the flour mixture to the butter mixture, scraping the sides of the bowl as needed.
- Hand-stir mini chocolate chips into cookie dough. Cover the cookie dough with plastic wrap and place it in the refrigerator for 15 minutes.
- Flour the work surface and roll out the chilled cookie dough with a rolling pin to ¼ inch thick.
- Using cookie cutters or a biscuit cutter, cut cookie dough into shapes.
- Carefully place the cookie dough shapes on the prepared baking sheet, allowing at least 2 inches between cookies. Optional - Cookie dough shapes can be placed in the refrigerator before baking if the dough is too warm and soft. This helps prevent the shapes from spreading and retaining their shape while baking. Do this if you're baking in a warm kitchen. Bake in the preheated oven for 7-9 minutes. The edges of the cookies will be lightly golden when they're ready.
- Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire cooling rack. Decorate your cookies once they have fully cooled to room temperature with melted chocolate drizzle, frosting, or sprinkles as desired.
FAQs
You can use regular-sized chocolate chips if you have them, but mini chocolate chips tend to distribute more evenly in the dough, ensuring every bite has chocolate. Regular chips might affect the cookies' ability to hold detailed shapes.
You don't need to chill the dough, but you can do it if you have the time. It helps in handling the dough, keeping the cookies from spreading too much, and ensuring the cookies maintain their shape while baking.
Yes, you can make these cookies without an electric mixer or stand mixer. Simply mix your ingredients by hand with a wooden spoon or a spatula.
Yes, the baking time may need to be adjusted based on the size of your cookies. Larger cookies might need an extra minute or two, while smaller cookies could be ready sooner. Always keep an eye on your cookies and look for the edges to turn golden brown as a sign they are done.
Storage & Freezing
Store: These cookies should be stored in an airtight container or Ziploc bag in the refrigerator, and will last for up to a week. Cookies are best enjoyed within 2-4 days of being freshly baked.
Freezer: Put the cookies into an airtight container with a piece of parchment paper between each one or wrap them separately in plastic wrap, then store them in an airtight container or in a freezer bag for up to 3 months. You can also make the cookie dough ahead of time. Simply wrap the dough tightly in plastic wrap, freeze it, thaw it in the refrigerator, then roll it out and cut it into shapes.
Substitutions & Variations
- I always use salted butter for making cookies to enhance the flavor, but if you only have unsalted butter, add ¼ teaspoon salt to the dough.
- For different flavor profiles, try almond extract, orange zest, or even peppermint extract, especially around the holidays.
- Feel free to experiment with different types of chocolate, such as dark chocolate chips, white chocolate chips, or even peanut butter chips, for a fun variation. Chopped nuts, dried fruit, or toffee bits can also be added for other flavors and textures.
- Use melted chocolate, frosting, sprinkles, colored sugar, or edible glitter for decorating your cookies. This is a great way to customize cookies for different occasions.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Cutters.
You can use any kind of cookie cutter to cut unique shapes out of the dough to make your cookies match your event or special occasion. Bear in mind that the thinner the shape, the more fragile it is (in both dough and baked cookie form), so be extra careful when transferring the delicate cut-out dough to the tray for baking and to your plate for serving.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow the cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Cut Out Chocolate Chip Sugar Cookies recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Valentine's Day Cookie Recipes
- Heart Shaped Chocolate Chip Cookies
- Slice and Bake Sugar Cookies
- Strawberry Chocolate Chip Cookies
- Pink Velvet Crumbl Copycat Cookies
- Love Bug Oreo Cookies
- Love Bug Valentine Sugar Cookies
- Cherry Chocolate Chip Cookies with Maraschino Cherries
Chocolate Chip Cut Out Cookies
Ingredients
- 1 cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 2 Eggs Large
- 3 cups All Purpose Flour 360g
- 2 teaspoons Baking Powder
- 2 teaspoons Vanilla Extract
- 1½ cups Mini Chocolate Chips
Instructions
- Preheat the oven to 375 degrees F. Line 2 Cookie Sheets with Parchment Paper or Silicone Baking Mat.
- Cream Butter and Sugar together until light and fluffy, using a hand mixer or a stand mixer.
- Add Eggs and Vanilla Extract and continue to cream the mixture together.
- In a separate bowl, combine All Purpose Flour and Baking Soda together. Gradually add the flour mixture to the butter mixture, making sure to scrape the sides of the bowl as needed.
- Hand-stir Mini Chocolate Chips into cookie dough.
- Cover the cookie dough with plastic wrap and place it in the refrigerator for 15 minutes.
- Flour the work surface and roll out the chilled cookie dough to ¼ inch.
- Using cookie cutters or even a biscuit cutter, cut cookie dough into shapes and carefully place on the baking sheet, allowing at least 2 inches between cookies.
- Optional - Cookie dough shapes can be placed in the refrigerator before baking if the dough is too warm and soft. This helps prevent the shapes from spreading and retaining their shape while baking. Do this if you're baking in a warm kitchen.
- Bake in the preheated oven for 7-9 minutes. The edges of the cookies will be lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire cooling rack. Add decoration once cookies have cooled to room temperature.
Notes
- Store: These cookies should be stored in an airtight container or Ziploc bag in the refrigerator and will last for up to a week. Cookies are best enjoyed within 2-4 days of being freshly baked.
- Freezer: Put the cookies into an airtight container with a piece of parchment paper between each one or wrap them separately in plastic wrap, then store them in an airtight container or in a freezer bag for up to 3 months.
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