Smiley Face Chocolate Chip Cookies

Smiley Face Chocolate Chip Cookies
by Beth Jackson Klosterboer

recipe adapted from Cook's Illustrated


12 tablespoons unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar (white sugar)

1 large egg

1 egg yolk

2 teaspoons pure vanilla extract

2 1/8 cup all purpose flour (unbleached is best)

1/2 teaspoon salt

1/2 teaspoon baking soda

12 ounces semi-sweet or bittersweet chocolate chips

36 Jumbo Candy Eyes

4 ounces dark confectionery coating, melted


Cream butter, brown sugar and granulated sugar and beat on medium speed for about a minute until well blended. Add egg, egg yolk, and vanilla and beat until fully incorporated. 

Mix flour, salt, and baking soda together then incorporate it into the wet ingredients.

Fold chocolate chips into the batter.

Scoop out 16-18 cookies, about 1/4 cup of dough for each. Place cookies on parchment paper lined baking sheets. Refrigerate for 30-60 minutes. 

Pre-heat oven to 350 degrees Fahrenheit. 

Bake cookies one tray at a time, for 12-16 minutes. The cookies should begin to set around the edges, be light golden brown, yet still be soft in the center. 

Allow cookies to cool completely. 

Attach two candy eyes to each cookie using melted confectionery coating. Pour remaining coating into a squeeze bottle or small zip top bag. Pipe smiles onto cookies. Let candy coating harden. 

See step-by-step tutorial here,