Chocolate Chip Cut Out Cookies

In a large mixing bowl on medium-high speed (with paddle attachment if using stand mixer), beat together butter, brown sugar, and sugar until light and creamy, about 1-2 minutes.

Scrape down the bowl then beat in egg yolk and vanilla.

Turn the speed down to low then gradually beat in flour and salt then add mini chocolate chips. A dough will form, but if it seems too crumbly, you may need to beat another 30-60 seconds on low for it to come together.

Remove the dough from the bowl and divide into two pieces. Place each piece between two sheets of plastic wrap. Roll each dough flat until 1/4-inch thick. Refrigerate for at least 1 hour or until firm.

Working with one dough piece at a time, remove the top plastic wrap then cut into desired shapes. As you run out of dough, gather up the scraps and reroll. If the dough gets too warm and sticky, refrigerate until cold again.

Repeat with the second dough piece. Place shapes on 2 ungreased cookie sheets.

Preheat oven to 350F/177C. Refrigerate shapes on the cookie sheets while the oven preheats (roughly 15-20 minutes). You want everything to be cold to minimize spreading.

Bake cookies 9-11 minutes or until golden brown on the edges. Let sit for 5 minutes then carefully transfer to wire racks to cool completely.

Decorate with buttercream frosting and chocolate glaze (see below), if desired.Store cookies in a single layer in an airtight container at room temperature for up to 1 week. Keep refrigerated if chocolate starts to melt from a warm kitchen.

Place chocolate chips in a plastic sandwich bag - do not seal. Microwave for 30 seconds then knead until smooth. If needed, microwave in 10 second increments until chocolate is fully melted.

Push all of the chocolate to one corner of the bag then make a small cut to the corner. Pipe onto the cookies as desired then add more sprinkles. Let the chocolate harden before serving.