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Chocolate Chip Sugar Cookies
Chocolate Chip Sugar Cookies

No Chill No Spread Chocolate Chip Sugar Cookies

April 18, 2018 Posted by Kyndall @ 6 Cakes & More Recipes 9 Comments

Chocolate Chip Sugar Cookies

No Chill No Spread Chocolate Chip Sugar Cookies

I've had this recipe as a variation to my original Foolproof No Chill No Spread Sugar Cookies recipe for awhile, but people kept asking me where to find it. Here it is, The ultimate No Chill No Spread Chocolate Chip Sugar Cookies recipe! These are great with myย Customizable Royal Icing, as well as myย All Butter American Buttercream!
0 from 0 votes
Print Recipe Pin Recipe
Course Treats
Servings 20 cookies depending on size and thickness
Calories 432 kcal

Equipment

  • Preforated Baking Mats
  • Stand Mixer
  • Food Scale
  • Oven Thermometer
  • Measuring Spoons
  • Baking Pans
  • Rolling Pin

Ingredients
 
 

  • 452 grams unsalted butter cool, not room temperature
  • 440 grams granulated sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 tablespoon Amoretti Artisan Vanilla Bean Flavor (or regular vanilla extract)
  • 768 grams all purpose flour
  • 152 grams mini chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  • In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  • Turn your stand mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
  • Add the 2 cold eggs and the vanilla. Again, the temperature of the eggs matter. You want to use them cold.
  • Again, turn your stand mixer on to the lowest speed and mix just until the eggs and vanilla have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  • Add the flour to your butter, sugar, egg mixture.
  • Turn your stand mixer on to low and mix just until the flour is starting to incorporate.
  • Stop the stand mixer and add your mini chocolate chips.
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  • Take half of your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
  • Using a rolling pin, roll your dough out and cut into the shapes you need.
  • Gather your dough and continue rolling and cutting your shapes until all your dough is gone!
    no chill no spread chocolate chip sugar cookies
  • Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  • Move them onto a cooling rack to cool completely.
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy your delicious, thick, soft (but sturdy), sugar cookies! Feel free to let your imagination run wild with the flavor possibilities!
    Chocolate Chip Sugar Cookies
  • cookie jar of no chill no spread chocolate chip sugar cookies

Notes

Go check out our web store at everythingcakeandcookies.com for your cookie creating products!

Nutrition

Calories: 432kcalCarbohydrates: 57gProtein: 5gFat: 21gSaturated Fat: 13gTrans Fat: 1gCholesterol: 68mgSodium: 132mgPotassium: 54mgFiber: 1gSugar: 27gVitamin A: 609IUVitamin C: 1mgCalcium: 23mgIron: 2mg
Tried this recipe?Let us know how it was!
Tags: chocolate chip sugar cookiesfoolproof no chill no spread sugar cookiesno chill no spreadsugar cookies
9 Comments
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9 Comments

Leave your reply.
  • Ana
    · Reply

    April 14, 2021 at 4:16 PM

    Hi, so I tried the recipe and failed!! ๐Ÿ˜‘I measured everything, but it never incorporated. It seemed really dry. Any ideas? I know is hard without seeing it

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 15, 2021 at 7:43 AM

      Hi Ana! Did you measure by cup or weight? Was your butter still hard (too cold)? Did you change anything in the recipe?

  • Shana Smartt
    · Reply

    February 28, 2021 at 1:52 PM

    On the icing, did you Royal Icing?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 28, 2021 at 8:31 PM

      Hi Shana! The ones pictured have royal on them, but I’ve used buttercream as well and both ways are delicious! ๐Ÿ™‚

  • Jane
    · Reply

    November 3, 2020 at 12:56 PM

    These won’t spread at all? Even for cutouts?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 4, 2020 at 7:55 AM

      Hi Jane! No ma’am, they won’t spread! Make sure you’re following the directions and using the weight measurements ๐Ÿ™‚

  • Jennifer Kurack
    · Reply

    January 21, 2020 at 7:07 PM

    Hi there!! If I used brown sugar to make these more chocolate chip cookie like, would they still keep their shape or would they spread? Thanks!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 22, 2020 at 7:09 AM

      Hi Jennifer! They will keep their shape if you follow my technique ๐Ÿ™‚ Use 378 grams (about 2 packed cups) of golden brown sugar and they’ll be delicious!

    • Kendra G.
      · Reply

      June 14, 2020 at 6:00 AM

      So I was wondering if you were happy with the results after substituting the brown sugar for this recipe. I also have a customer who has requested a cc cookie flavor. Thanks for replying.

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