This is my favorite butter cookie. It can be made without chocolate chips and iced for a bakery-style decorated cookie. The dough is really easy to work with and the baked cookies taste even better after a few days. I like to add chocolate chips and roll the dough out until the chocolate chips are one layer – it makes the cookies an even thickness. They are also great with crystallized ginger.
Helen
- 1 1/4 cups (142 grams) powdered sugar
- 18 tablespoons (225 grams) salted butter, room temperature
- 1 large egg yolk
- 1 teaspoon vanilla
- 2 3/4 cups (326 grams) all-purpose flour
- 1 1/2 cups (200 grams) chocolate chips
Combine sugar, butter, egg yolk and vanilla in a stand mixer with paddle attachment and cream until smooth. Add the flour and mix until incorporated. Add chocolate chips and mix well.
Wrap dough in plastic wrap and refrigerate for at least 1 hour or overnight.
Remove from refrigerator and let soften for 30 minutes at room temperature.
Preheat oven to 350°F.
Roll out dough to about 1/2-inch thickness and cut into shapes. Bake on lined baking sheets for 15 minutes, until the edges just start to brown.
Spencer Family Cookbook 