Can you put chocolate chip cookie dough in the fridge and roll it out and do cookie cutout? If so, will they hold it's shape?

I would think you could. You might need to use parchment to roll it though. Never tried it. Let us know how it works out!

Stephanie

when i have tried mine have spread and not really held the shape. It may depend on your recipe too. Maybe someone else will have more ideas

I have done this before, though it has been a while. They are a little difficult to roll out because of the chocolate chips. They also don't hold their shape very well. I guess it would depend on what shape you are planning on cutting and how much detail the cookie cutter has.

I've done it.......it's difficult when cutting them out because of the choc. chips and they do lose their shape somewhat.....but I just recut them when they come out of the oven while they're still warm .....you don't get the perfectly smooth edges like you would with a sugar cookie that doesn't have to be recut though.

I saw some cookies uploaded on here once that were chocolate chip but were cut out...just cannot remember who did them....so I know its possible but like the others have said they will spread.....

the nature of the recipe wouldnt allow the cookie to hold its shape. but maybe you could try adding more flour making it a stiffer dough and try that. i would love to know how it turms out if you try it.

I found this recipe on baking 911, what do you all think.

Rolled Chocolate Chip Cookies
1 cup unsalted butter
1/3 cup granulated sugar
1/2 cup packed light-brown sugar
2 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg yolk
2 1/2 cup bleached all-purpose flour
1 cup semisweet chocolate minichips

In a large bowl beat the butter, sugars, vanilla, and salt till creamy. Beat in the egg yolk. Gradually add the flour and beat until thoroughly combined. By hand, stir in the chips.

urn dough onto a large piece of plastic wrap or reclosable plastic bag. Chill in the refrigerator for 30 min.

Preheat oven to 350F.

Lightly flour the work surface and rolling pin and remove half the dough from the plastic. Rewrap and refrigerate the other half. Roll dough to 1/4" thickness and cut out.

Bake 10-12 min. or till golden brown. Cool on sheet for 5 min. and then transfer to wire rack. The cookies will harden and become firm enough to decorate as soon as the warm chocolate has cooled and hardened; about 30 min.

from "Sugarbaker's Cookie Cutter Cookbook"

You may want to try starting out with refrigerated dough, cutting out the shape, then putting the cookies on the pans in the refrigerator again for about 10 minutes. Then try cooking them while still cold.
I'm not sure how your recipe is, but if it normally gets flat when baking, add more flour to offset the sugar (about 1/4 - 1/2 cup.
Happy Baking,
Lori V.
Pastries By Vreeke

I saved this recipe when someone posted it in another forum. I never tried it yet.

(350 F).
1 cup (2 sticks)butter or margarine
1/2 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 large egg yolk
2 1/2 cups all-purpose flour
1 1/2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels

BEAT butter, brown sugar, granulated sugar, vanilla extract and salt in large mixer bowl until creamy. Beat in egg yolk. Gradually beat in flour. Stir in morsels. Shape dough into 2 round discs; wrap in plastic wrap. Refrigerate for about 1 hour or until firm.
ROLL each disc to 1/4-inch thickness between two sheets of waxed paper. Cut into shapes; place on ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Spread with frosting; sprinkle with coarse sugar.

Ok, the recipe really works!!!!!!!! The taste is a different story. It taste like a sugar cookie with chocolate chips. I would suggest you roll and cut your shapes first, then put them in the fridge. It's a real pain trying to roll out cold dough with chocolate.

I tried doing chocolate chip cookies with different shapes and they do not keep the shape 100%. What I would do is add chocolate chips to a cookie recipe that does hold its shape. Of course you should try it first, to check out the taste.

I have done several different ccc recipes... the only secret is the MINI chocolate chips!! HTH!

I made some ccc yesterday and i got a recipe from here under amish. it was the chewy cho chip cookie recipe and it doesn't call for butter and it also calls for cake flour. I thought they would spread but they didn't. I rolled them into balls and flattened them. To my suprise they came out of the oven the same way! I think they will work well for shapes. Just thought i would share.

And they do taste pretty good. But after they sit for awhile they are no longer chewy, they get kinda hard.

which recipe was it that you used? i want to make sure that i try this with the right one. my lil boy LOVES choc chip cookies.

Both of the recipes are the same, just written differently. I tried the amish recipe and they really weren't good either. My one year old seem to enjoy them.

Thanks yall...i get lost at times...lol specially when it gets late..

tlnewman

Do you have a particular CCC recipe that holds it shape well for cutting out shapes that you could share? I'm really interested in this because my whole family loves CCC.

I used the recipe posted with mini chips and made these cookies for my son's preschool class. They held their shape well - but it made for a speckled duck LOL!!! It was a little bit harder than a regular sugar cookie because you have to cut through the chocolate chips, but my son didn't seem to mind - he loved helping.

what a cute duck

Thanks, hope I didn't offend anyone by posting a picture. As you can see the edges are not perfectly smooth like with a regular sugar cookie, but they don't spread to the point where you can't tell what they are.

Did yours taste like a sugar cookie? Mine just didn't taste like a CCC.

Edibleart, which posted CCC recipe did you use? There are a number of CCC recipes on CC and the one with mini chips was for Chocolate Chip Bon Bons which were chocolate coated CCC.

The recipe I used is the one from baking911. It doesn't taste like a traditional ccc but the kids really liked it!

I thought about using the NFSC recipe and adding mini chocolate chips into it... might not taste exactly like a CCC, but it would still be good.

I have also made lots of chocolate chip cookie cut outs. My mom only eats chocolate chip cookies so I have to do it like that. Anyways as everyone is saying the only really hard part is cutting it out. It seemed to take me forever!!! But in the end they all turned out perfect and didnt lose there shape.