Chocolate chip sugar cookies combine the best of two beloved treats—sugar cookies and chocolate chip cookies! With a crisp, sugary exterior and a soft, chewy interior loaded with chocolate chips, these cookies are perfect for any occasion.
Why You’ll Love This Recipe
- Perfect Balance: A wonderful balance of sweetness from the sugar and richness from the chocolate chips.
- Chewy & Crisp: With a crisp outer layer and a soft, chewy inside, every bite is pure perfection.
- Quick and Easy: This recipe is simple to make, using common ingredients you likely already have in your pantry.
- Versatile: Ideal for parties, holiday gatherings, or just as a sweet treat any day of the week.
Ingredients
- All-purpose flour: The base for the dough, providing structure and texture.
- Baking soda: Helps the cookies rise and spread, making them light and fluffy.
- Salt: Enhances the sweetness and balances the flavors.
- Butter (softened): Adds richness, flavor, and moisture.
- Granulated sugar: Sweetens the dough and gives the cookies their crisp edges.
- Egg: Binds the dough together and adds structure to the cookies.
- Vanilla extract: Adds a warm, aromatic flavor to the cookies.
- Chocolate chips: The star of the cookie, adding sweetness and richness in every bite.
Instructions
Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a medium-sized bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat together softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Step 4: Add the egg and vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until combined. Be careful not to overmix.
Step 6: Gently fold in the chocolate chips until evenly distributed throughout the dough.
Step 7: Use a cookie scoop or tablespoon to portion out the dough, rolling each piece into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to cook on the baking sheet after removing them from the oven.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Serving Size: 1 cookie
- Calories: ~180
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 90mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 2g
FAQ
- Can I use margarine instead of butter?
Yes, margarine can be used as a substitute for butter, though it may slightly alter the flavor and texture. - Can I use brown sugar in place of granulated sugar?
Yes, using brown sugar will add a hint of caramel flavor and make the cookies a bit softer. - How do I store these cookies?
Store in an airtight container at room temperature for up to a week. - Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet before transferring them to a freezer bag. - Can I add nuts to these cookies?
Absolutely! You can add chopped walnuts or pecans for extra crunch and flavor. - How can I make these cookies thicker?
Chill the dough for 30 minutes before baking to help the cookies maintain a thicker shape during baking. - Can I use mini chocolate chips instead of regular-sized ones?
Yes, mini chocolate chips work perfectly in these cookies.
Chocolate Chip Sugar Cookies
These soft and chewy chocolate chip sugar cookies are a delightful twist on a classic, with a hint of extra sweetness from a sugar coating. Perfect for any occasion, they have a golden edge and a melt-in-your-mouth center.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips
- Optional: extra sugar for rolling the dough balls
Instructions
- Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla:
- Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips with a spatula or wooden spoon until evenly distributed.
- Form Dough Balls:
- Roll the dough into 1-inch balls and, if desired, roll them in extra sugar for a sparkling finish.
- Bake:
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
Notes
- For a crispy exterior, bake the cookies for an extra minute.
- The optional sugar coating will give them a beautiful sparkle and added sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 18g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg