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Preheat your oven to 375°F. Lightly grease 2 baking sheets, or line with parchment. Divide the dough in half. Sprinkle both sides of each piece with extra cocoa (instead of flour), to keep the dough from sticking. Working with one piece of dough at a time, roll 1/8" thick.


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Cream butter and sugar: Using an electric mixer, beat the butter and powdered sugar in a large mixing bowl until creamy.Add vanilla, combine then add the egg and combine again. Form dough: Add the sifted flour to the butter mixture and on low speed combine to form a compact chocolate sugar cookie dough. Scrape sides of bowl as needed. Move dough to a flat surface and form into a ball, wrap in.


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2. Stir together flour, cocoa and salt; gradually add to butter mixture until dough gathers into ball and pulls away from the mixing bowl sides. Divide dough into 4 equal sections; wrap in plastic wrap and refrigerate for at least 30 minutes. 3. Heat oven to 350° F. Line several cookie sheets with parchment paper.


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Preheat oven to 350 degrees. Mix butter and brown sugar together, then add vanilla and eggs one at a time, beat until each is incorporated. Add baking powder and flour, mix well on medium speed. Add the mini chocolate chips and blend so they are all incorporated.


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Refrigerate 30 minutes or until firm enough to roll. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.


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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.


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Remove dough from bowl and wrap in saran plastic, place in fridge for at least 15 minutes. If you flatten the dough it gets colder quickly. Preheat oven to 375 while your dough chills. Flour your surface and roll dough out to ¼ inch thick. Cut your cookies out into desired shapes. Place on a baking sheet and bake for 6-7 minutes or just when.


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Instructions. In a large mixing bowl, beat together butter, brown sugar, and sugar until light and creamy, about 1 minute. Scrape down the bowl then beat in egg yolk and vanilla. Gradually beat in flour and salt then add mini chocolate chips.


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In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch.


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Stir in the chocolate chips. Divide the dough into two and roll each section until about 1/4 inch thick. Wrap with cling wrap and allow to chill for 1 hour. Preheat oven to 350 degrees. Uncover pre-rolled cookie dough and cut into desired shapes. Bake for 10 minutes or till golden brown.


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Preheat the oven to 350°F and line two baking sheets with parchment paper or a silicone baking mat. In a large bowl, cream the butter, granulated sugar, and brown sugar together for 2 to 3 minutes. Add the eggs and vanilla extract into the butter mixture and mix thoroughly.


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Cream together the sugar, shortening, eggs, salt and vanilla. In a microwave safe bowl, melt the chocolate chips in the microwave according to the package directions. Add the chocolate to the sugar mixture and mix well. Add the baking soda into the sour cream and mix until combined. Add the sour cream alternately with the flour into the sugar.


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Cream together the butter and sugar until light an fluffy (1-2 full minutes). Beat in the egg and vanilla until well combined. Whisk flour and cocoa powder together and then slowly add to the butter mixture by spoonfuls with mixer at low speed. Scrape down sides and bottom of bowl as needed.


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Beat in vanilla and egg. In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time. Mix until thoroughly blended. Fold in mini chocolate chips until evenly distributed. Divide dough into sections and roll out floured wax paper or other prepared surface to 1/4" thick.


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In a bowl with a mixer beat the butter until it is pale in color, then mix in the powdered sugar and brown sugar. Add in the egg, vanilla extract, and mix to combine. Place the flour, baking powder, and salt in the mixer bowl and mix on low to combine gently, then raise the speed and mix until the just combined.


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Instructions. Preheat oven to 400° F. Line baking sheets with parchment paper and set aside. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, combine softened butter and confectioners' sugar using a hand mixer.¹ Beat until light and fluffy, about 1 to 2 minutes.