Dessert

No Spread Chocolate Chip Cutout Cookies Recipe

ByAiden Wells November 8, 2025November 8, 2025

Introduction

These no spread chocolate chip cutout cookies are perfect for those who want beautifully shaped cookies without worrying about spreading. They hold their shape well, making them ideal for decorating or gifting. Plus, they’re packed with mini chocolate chips for a delightful bite every time.

The image shows a close-up of a heart-shaped, three-layer cookie stack on a textured baking mat with a white marbled texture underneath. Each cookie layer is light beige with small dark chocolate chips scattered throughout. The top cookie is heart-shaped with a soft, smooth surface dotted with chocolate bits, while the middle and bottom layers are the same shape and color, clearly visible through the slight gap between them. In the blurred background, broken cookie pieces with the same color and texture are scattered around, all on the white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (softened)
1 cup granulated sugar
1/2 tsp salt
1 tbsp vanilla extract
2 large eggs (at room temperature)
4 cups flour
2 tbsp corn starch
1/8 tsp baking powder
1 tbsp milk
1 cup mini chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl or stand mixer, cream the softened butter and sugar together for 3-4 minutes until the mixture is light and fluffy.
Step 3: Add the eggs, vanilla extract, and milk to the butter mixture. Continue mixing for another 2-3 minutes until well combined.
Step 4: Gradually mix in the flour, corn starch, baking powder, and salt. Mix just until the flour disappears to avoid overworking the dough. Gently fold in the mini chocolate chips.
Step 5: Sprinkle some flour on a parchment-lined surface and place the dough on top. Lightly flour the dough’s surface and roll it out to about 1/3 inch thickness. Use your favorite cookie cutter to cut out shapes.
Step 6: Place the cutout cookies on the prepared baking sheet. Bake larger cookies for 9-10 minutes and smaller ones for 6-7 minutes, or until the edges are just beginning to turn golden.
Step 7: Allow the cookies to cool completely on a wire rack before decorating or serving.

Tips & Variations

Use mini chocolate chips to keep the dough smooth and easy to roll; regular chips can cause cracks.
Chilling the dough for 30 minutes before rolling can make rolling and cutting easier.
For a hint of cinnamon or nutmeg, add 1/2 tsp to the dry ingredients.
Decorate with royal icing or simple powdered sugar glaze once cooled for a festive touch.

Storage

Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag for up to three months. To reheat, warm briefly in a low oven or microwave to restore softness.

How to Serve

The image shows several heart-shaped cookies scattered on a brown textured baking mat. Each cookie is pale beige with small dark chocolate chips embedded throughout, giving a speckled look. The cookies have smooth surfaces with slightly rounded edges, and some have tiny baked spots adding variation to the light color. The background is a soft brown mesh that contrasts gently with the lighter color of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

You can, but regular chips may cause the dough to crack or be harder to roll. Mini chips are recommended to maintain a smoother dough that’s easier to cut and shape.

Why don’t these cookies spread during baking?

This recipe contains cornstarch and uses a balanced ratio of flour and fat, which helps the cookies keep their shape without spreading. This makes them perfect for cutouts and decorating.