Chocolate Chip Valentine Cookies!! | No Spread, Roll-out Chocolate Chip Cookies!!

In this video I share the baking and decorating of these delicious Chocolate Chip Valentine Cookies that I made with my granddaughters. The recipe for these No Spread, Roll Out Chocolate Chip Cookies is below.
Cookies...
1 cup salted butter (room temp)
1/3 cup granulated sugar
1/2 cup light brown sugar
1 egg yolk
2 tsp vanilla
2 1/4 cup AP flour
1 1/2 cup mini chocolate chips
Cream butter and flour. Add egg yolk and vanilla. Slowly add flour until it all comes together. Fold in chocolate chips. Refrigerate for at least one hour.
**Tip! I like to roll my dough out between two pieces of parchment paper, then refrigerate. Once you pull it out of the fridge, it's ready to cut. ;)
Royal Icing...
4 C powdered sugar
3 tbsp meringue powder
1 tbsp corn syrup
6 tbsp warm water
1 tsp vanilla

[@SallyFunakoshi]

Hello Chell! I heard that the icing for these type of cookie decorating can be finicky. Would you agree with that? You shared your Royal Icing recipe in your Batman cookie video description, do you still really like that recipe or have you made some adjustments along the way? It’s been a while since that video so I just wanted to ask before I try to attempt it 😬

[@ChellsSugarRush]

Hi Sally! Royal Icing is definitely very finicky! I do use pretty much the same recipe. However, I only make a medium consistency now for decorating. I used to make an outline consistency and a flood consistency, but that is just too much work, and not necessary. When you make the icing let it whip up for a few minutes. It will become fluffier and increase in volume. It will be a fairly stiff consistency. I like to set a little of this aside, in case I want to use a stiff consistency for piping or drawing on the cookies. Then you can move your icing into separate bowls for each color that you need (be sure to cover the bowls with a wet paper towel when not using, to keep your icing from drying out). Mix your color in and then add more water, very llittle at a time until you have a medium consistency (you can make a line in it and it settles back together in 15-20 seconds). Before you bag it, test it on a cookie.... put a little in a bag and outline and then flood a cookie. If your icing does not run over the sides of the cookie, then you know it's good. If it does run over the sides then it is too loose and you will need to add some powdered sugar back to it. It's better to do a test first, rather than have to empty your bags and redo them... trust me! 😂 I don't use tips in my bags anymore. I just use the piping bags and cut a small hole in the tip (about the size of a #2 or #3 piping tip). This way if you get a clog, it's much easier to get out by pinching the bag. Hope this helps! I'm sure your cookies will be amazing!
I did go back and put the recipe in the description. I don't know why I didn't think to do that before. 🤦🏼‍♀️

[@SallyFunakoshi]

Thank you Chell for all those great tips and advice! I’m sure I’ll have more questions when I finally attempt it lol!

[@SallyFunakoshi]

Watching you decorate cookies are always so satisfying to watch! 😍

[@ChellsSugarRush]

Thanks Sally! ❤️ I love decorating them, just hate the prep and clean up. 😂

[@ChefVicCuisine]

Wow! New sub here! I recently made Chocolate Chip Cookie Bars on my page too and *your dish looks amazing!* Hope to stay connected! 😀

[@ChellsSugarRush]

Thank you Chef Vic! ❤ Glad you are here! I will definitely check out your channel. 😊

[@armandinam.alvarez8455]

Is it icing or chocolate the decoration?