Taste-wise, my favorite cookie is, and probably always will be, chocolate chip. I’d make all my decorated cookies chocolate chip if I could – the problem is that they spread too much during baking, so it’s difficult to make detailed themed-shapes.
These were perfect for a contest Pillsbury hosted last year though. The challenge was use a Pillsbury product and do something different with it. Of course I wanted to do decorated cookies, and the classic smiley face was perfect – happy and round!
It’s been over a year since I made these, (and no I didn’t win 😉 ), and in the meantime my students and I have been experimenting with chocolate chip cookie recipes made from scratch.
The recipe I’m about to share with you is the result. It’s d*e*l*i*c*i*o*u*s in my (biased lol) opinion and would work as a decorated cookie for any kind of round shape or just as the backdrop for any shape you’d like to pipe on it.
I’ll be experimenting with more choc. chip decorated cookies and will eventually post them on Sweetopia. If you’d like to try this recipe below, please let me know what you thought of it. (My students will be eager to hear as well!)
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Chocolate Chip Cookie Recipe
Chocolate Chip Cookie Recipe
Ingredients
- 1/2 lb or 250 g unsalted butter
- 1/2 cup or 100 g white (granulated) sugar
- 1 cup or 200 g packed brown sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 2 1/4 cups or 320 g all-purpose flour
- 1 tsp *baking soda *take out if you don't want cookies to spread
- 1 tsp salt
- 10 ounces or 300 g semisweet chocolate chunks (or favorite chocolate of choice)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In the bowl of an electric mixer fitted with the paddle attachment; mix butter, white sugar and brown sugar on medium speed until fluffy.
- Add the vanilla extract and eggs and mix well.
- Sift and whisk together flour, baking soda and salt and add to mixing bowl; mix until just combined.
- Fold in chocolate chips.
- Form the dough into uniform size balls and space them apart on a baking sheet lined with parchment paper. {A 1 ½ inch ice-cream scoop or a tablespoon can help you create uniform cookie balls}.
- Bake for 15 minutes if you like your cookies chewy, longer if you like them crisp. (Approx. 20 minutes or until edges are golden brown and the cookie no longer looks ‘wet’).
- Remove from oven, let cool on the pan for 5 minutes, and then transfer to a wire rack to cool.
- Once cookies are cool, decorate with royal icing if desired!
Notes
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Smiley Face Chocolate Chip Cookies – Quick Visual How-To
For decorating your cookies, below is quick visual overview. If you’d like more detail, here’s an in-depth decorating tutorial, and a quick decorating overview here.
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Decorating Chocolate Chip Cookies
Find the royal icing recipe here.
Hi Marian,
I tried making these chocolate chip cookies they were delicious
I wanted to know how can I make the batter thick as I was quiet runny and didnt come round
Do u hve a solution to it
Thanks in advance
Hi Amanda,
You can use a small ice cream scoop to scoop the batter onto your parchment paper… that way they will be round balls (and all the same). You can also chill the dough to help it thicken. When I’ve made this the batter hasn’t been runny, so perhaps double check the measurements when you make them again.
Hi there, just wondering if this cookies are too sweet as brown sugar is 200g? Then plus u still got the granulated sugar too. Thanks in adv..