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These chocolate chip cut-out cookies combine everything you love about classic sugar cookies with the flavor of chocolate chip cookie dough. They’re made with unsalted butter, mini chocolate chips, and simple pantry ingredients, then rolled, cut, and baked without spreading in the oven.
Unlike traditional sugar cookies that require chilling, this dough is ready to roll right away. You can use cookie cutters to create clean shapes for decorating, or keep things simple and bake them into rounds to serve with a cold glass of milk.
If you love cut-out cookies that actually keep their shape, this is the cookie recipe you’ll come back to again and again. Since you are here, check out my no-spread cut-out sugar cookies, my delicious sugar cookie icing that hardens, and these brown butter chocolate chip cookie bars!
Loved the ease of working this recipe!
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I’ve made a lot of cut-out cookies over the years, and finding one that actually holds its shape and tastes like a real chocolate chip cookie is harder than it should be. Most no-spread recipes look great but taste boring… and the good ones usually spread.
These chocolate chip cut-out cookies are the happy middle. They roll easily, bake clean, don’t spread in the oven, and still have that buttery chocolate chip cookie flavor I actually want to eat. I’ve used this dough for everything from detailed cookie cutters to simple round cookies, and it’s one of those recipes I keep coming back to because it just works. No chilling, no stress, no weird cookie shapes.
Why You’ll Love These Chocolate Chip Cut-Out Cookies
- No spread, no chill, roll, cut, and bake right away
- Made with mini chocolate chips for even distribution
- Uses simple ingredients you already have
- Dough is easy to work with using a rolling pin
- Perfect for decorating or keeping classic and simple
Ingredients for Chocolate Chip Cut-Out Cookies
Table of Contents
Here’s what you’ll need. Scroll to the recipe card for exact measurements.
- Unsalted butter, softened to room temperature
- White sugar (granulated)
- Salt (½ teaspoon)
- Vanilla extract (1 teaspoon)
- Large egg, room temperature
- Milk or cream (to soften the dough)
- All-purpose flour
- Cornstarch (for tenderness)
- Baking powder (just enough lift)
- Mini chocolate chips (semi-sweet or milk chocolate)
Tip: Mini chocolate chips work best for cut-out cookies since they don’t tear the dough when using cookie cutters.
How to Make Chocolate Chip Cut-Out Cookies
- Preheat the oven and line a baking sheet with parchment paper or a silicone mat.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed. Scrape down the sides of the bowl.
- Add the egg, vanilla extract, and milk. Mix until combined.
- Whisk together the dry ingredients in a separate bowl, then add to the wet ingredients on low speed.
- Fold in the mini chocolate chips just until incorporated.
- Roll the dough between parchment paper to about ⅓-inch thickness.
- Cut shapes using cookie cutters and transfer to the prepared baking sheet.
- Bake until set, adjusting time for larger or smaller cookies.
- Cool on a cooling rack before decorating or serving.
Of course, make sure to bake the big cut-out sugar cookies a bit longer while making sure that you bake the smaller cookies less.
CAN THIS DOUGH BE MADE AHEAD OF TIME?
Yes, you can make this cookie dough a few days ahead of time just make sure to wrap the cookie dough with plastic wrap well before placing it in an air-tight container in the fridge. If you notice your dough getting a bit dry, it would be a good idea to add a few drops of milk or heavy cream to the dough to moisten it up a little.
HOW TO STORE CUT-OUT COOKIES?
You can store these cookies in an airtight container at room temperature for up to a week. Of course, you can store this original recipe in the fridge for a little longer!
Frequently asked questions – FAQ
No. This cookie dough is designed to be rolled and baked immediately without chilling.
This usually happens if too much flour is added or the dough warms up too much. Rolling between parchment paper helps prevent sticking and spreading.
Yes. Wrap the dough tightly in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge before rolling.
Absolutely. These cookies pair well with buttercream frosting, royal icing, or chocolate glaze.
No spread chocolate chip cutout cookies
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 2 eggs large, at room temperature
- 4 cups flour
- 2 tbsp corn starch
- 1/8 tsp baking powder
- 1 tbsp milk
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
- In a large bowl or in the bowl of your stand mixer cream the butter and sugar together for 3-4 minutes until light and fluffy.1 cup butter, 1 cup granulated sugar
- Add in the egg, the vanilla extract, and the milk and mix for another 2-3 minutes. Mix in the flour, cornstarch, and baking powder. Stop mixing as soon as the flour mixture disappears. Fold in the mini chocolate chips1/2 tsp salt, 1 tbsp vanilla extract, 2 eggs, 4 cups flour, 2 tbsp corn starch, 1/8 tsp baking powder, 1 tbsp milk
- On a parchment-lined surface, sprinkle some flour, add your cookie dough, and sprinkle some more flour on top then roll the dough to about 1/3" then cut out the cookies using your favorite cookie cutter, bake the larger cookies for 9-10 minutes and the smaller ones for 6-7 minutes.
- Let the cookies col down fully before decorating!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really easy and makes plenty of cookies. Use imitation vanilla and cinnamon for more flavor and add a bit extra milk and replace white sugar with brown so they aren’t so hard.
Great suggestions!
Taste very good! A little dry but that’s to be expected. They taste amazing! 🙂
Loved the ease of working this recipe!
Made dog bones for my grandsons Scooby party!
Sounds so fun!
YAY!