1 cup unsalted butter
1/3 cup granulated sugar
1/2 cup packed light-brown sugar
2 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg yolk
2 1/2 cup bleached all-purpose flour
1 cup semisweet chocolate minichips

In a large bowl beat the butter, sugars, vanilla, and salt till creamy. Beat in the egg yolk. Gradually add the flour and beat until thoroughly combined. By hand, stir in the chips. 

urn dough onto a large piece of plastic wrap or reclosable plastic bag. Chill in the refrigerator for 30 min. 

Preheat oven to 350F. 

Lightly flour the work surface and rolling pin and remove half the dough from the plastic. Rewrap and refrigerate the other half. Roll dough to 1/4" thickness and cut out. 

Bake 10-12 min. or till golden brown. Cool on sheet for 5 min. and then transfer to wire rack. The cookies will harden and become firm enough to decorate as soon as the warm chocolate has cooled and hardened; about 30 min. 

from "Sugarbaker's Cookie Cutter Cookbook"