Chocolate mini chip holiday cookies recipe
1 cup (2 sticks) butter of margarine, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 large egg yolk
2-1/2 cups all-purpose flour
2 cups (12 ounce package) Nestle Toll House Semi-Sweet Chocolate Mini Morsels, divided
1 container (15 ounces) prepared vanilla frosting, colored if desired
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 1-1/2 cups morsels. Divide dough in half. Cover; refrigerate for 1 hour or until firm.
ROLL half of dough to 1/4-inch thickness between two sheets of wax paper. Remove top sheet of wax paper. Cut dough into shapes using cookie cutters. Lift from wax paper; place on ungreased baking sheets. Refrigerate for 10 minutes. Repeat with remaining dough.
BAKE in oven preheated 350 F. for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
SPREAD or pipe with frosting and melted semi-sweet morsels piped.
TO PIPE CHOCOLATE: Place remaining 1/2 cup morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate.
For deep colored frosting, use paste colors available at cake decorating shops.
Makes about 3 dozen cookies
>> You might also like: The original Toll House Cookie recipe (1939)