Chocolate Chip Butter Cookie

chocolate chip butter cookies

For 3 dozen cookies

5 oz. unsalted butter, softened
3 1/8 oz. powdered sugar
1 egg
1/2 tbsp. whole milk
1 tsp. pure vanilla extract
7 ¼ oz. unbleached all purpose flour, sifted
1/2 cup mini-chocolate chips
A heavy-duty piping bag fitted with a large spiral tip
Powdered cocoa or cinnamon for dusting

Beat butter on low speed until soft and creamy and then add the sugar. Beat until fluffy, and very light yellow in color.

Mix together egg, milk and vanilla extract. Separating this mixture into 2 additions, add into the butter-sugar mixture above until smooth.

Add chocolate chips.

Sifting flour as you add, gently fold into the mixture above. Do not over-mix, as you risk making the dough too thick to pipe.

Prepare your piping bag and large star tip. (NOTE: As the dough is very dense, please use a heavy duty-piping bag for best results.)

Ready an ungreased cookie sheet.

Fill the piping bag with the dough and spiral out the cookies leaving a few inches between cookies.

Preheat oven 375°F and bake about 15 min.

Then immediately remove from trays and onto a cooling rack. Cook completely.

Dust with powdered cocoa or cinnamon