Chocolate Chip Sugar Cookies
Published on December 10, 2024
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Quick Summary
Chocolate chip sugar cookies combine the best of two classic cookie styles: the soft, chewy sweetness of sugar cookies and the rich, melty delight of chocolate chips. The cookies are easy to make, made with basic ingredients, and there's no chill time!
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I love sugar cookies and I love chocolate chip cookies…so why not combine the two? You get the best of both worlds.
Chocolate chip sugar cookies are a perfect marriage of two beloved cookies, with a lighter, more delicate texture than a traditional chocolate chip cookie but still packed with the irresistible chocolatey goodness we all love.
The cookies are soft and chewy, with a slight crispness around the edges. The sugar creates a slightly crunchy outer layer, while the inside remains tender.
The cookie base is buttery and rich, with a vanilla-forward flavor that complements the sweetness of the sugar. The mini chocolate chips add bursts of intense chocolate flavor, creating a decadent contrast to the cookie's light, sugary taste.
These cookies are easy to make, you don't have to chill the dough, and everyone LOVES them. Make a batch for birthday parties, the holidays, game day, or ANY day! They are irresistible!
What You Need to Make Chocolate Chip Sugar Cookies
- All-purpose flour: I use unbleached flour. To measure, fluff, spoon, and level. Never pack flour in the measuring cup or your cookies will turn out puffy and dry.
- Cornstarch: Cornstarch makes the cookies more tender and gives them a slightly “melt-in-your-mouth” feel.
- Baking soda & baking powder: Check the date and make sure they are fresh!
- Salt: Salt enhances all of the flavors!
- Butter: Use unsalted butter that is at room temperature. Make sure the butter isn't too warm or your cookies will spread. The butter should barely give when pressed with your thumb.
- Sugar: For this cookie recipe, you only need granulated sugar. Granulated sugar promotes this crispness because it dissolves and caramelizes evenly during baking, helping the cookie achieve a light, crisp exterior while keeping the inside soft. The cookies are also rolled in sugar to make them extra pretty!
- Egg & egg yolk: I use an egg and egg yolk to make the cookies extra rich, soft, and chewy!
- Vanilla extract: Use 1 tablespoon of pure vanilla extract, it's not a typo. You want the cookies to have a strong vanilla flavor.
- Mini chocolate chips: Mini chocolate chips are smaller, so they distribute more evenly throughout the cookie dough. This helps ensure that every bite has a little bit of chocolate.
- Flaky sea salt: For sprinkling on top of the cookies, the perfect finishing touch.
How to Make Chocolate Chip Sugar Cookies
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Whisk together dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and baking powder. Set aside.
- Cream the butter and sugars together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute. Add 1 ¾ cups of the sugar and beat until light and fluffy, about 2 minutes. Stop and scrape down the sides of the bowl with a spatula, as necessary.
- Add the egg, egg yolk, vanilla extract and mix until well combined.
- Add the dry ingredients. With the mixer off, add the dry ingredients. Mix on low until just combined.
- Stir in the mini chocolate chips with a spatula. Don't over mix.
- Form dough balls. You can use a cookie scoop or spoon to form cookie dough balls. Use 2 tablespoons of dough per cookie.
- Roll in sugar. For an extra touch of sweetness and a slight crunch, roll your dough balls in granulated sugar before baking. This will give the cookies a sparkly, slightly crunchy exterior that complements the chewy interior. Place on the prepared baking sheet, about 2 inches apart.
- Add more chocolate chips. Gently press extra mini chocolate chips on top of the cookie dough balls.
- Bake for 10 to 12 minutes or until the cookies start to crack. Check early, every oven is different. Sugar cookies tend to dry out quickly if overbaked. Remove them from the oven when the edges are golden, and the center is still a bit soft. The cookies will firm up as they cool on the baking sheet.
- Remove the pan from the oven and sprinkle with flaky sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a cooling rack and cool completely.
Storing Tips & How to Freeze
- Chilling cookie dough: You can chill the cookie dough in the fridge for up to 72 hours. Keep the cookie dough balls in an airtight container or you can wrap the cookie dough in plastic wrap and form the balls after chilling. Just let the dough sit out on the counter while you preheat the oven so you can easily form the balls.
- Storing cookies on the counter: Store cooled cookies in an airtight container on the counter for up to 3 days.
- To freeze baked cookies: Make sure the cookies are completely cooled. Place in a freezer bag or freezer container and freeze for up to 2 months. If you are going to stack them, you can put a piece of parchment paper in between the layers. Thaw and eat or even eat the cookies frozen.
- To freeze the cookie dough: Place the cookie dough balls on a baking sheet. Freeze the balls for 30 minutes or until firm. Transfer the balls to a freezer bag or freezer container and freeze for up to 3 months. When ready to bake, preheat the oven and bake! You don't have to thaw first, just add a couple of minutes to the baking time.
More Cookie Recipes
- Easy Sugar Cookies
- Brown Butter Sugar Cookies
- Pudding Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
Check out more delicious COOKIE RECIPES!
Chocolate Chip Sugar Cookies
These soft and chewy sugar cookies are dotted with mini chocolate chips, sparkly sugar, and a sprinkling of flaky sea salt. They easy to make and SO delicious!
Ingredients
- 2 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, at cool room temperature
- 1 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1 cup mini chocolate chips, plus more for garnish
- 1/3 cup granulated sugar, for rolling cookies
- Flaky sea salt, for sprinkling, optional
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute. Add 1 ¾ cups of the sugar and beat until light and fluffy, about 2 minutes. Stop and scrape down the sides of the bowl with a spatula, as necessary.
- Add the egg, egg yolk, vanilla extract and mix until well combined.
- With the mixer off, add the dry ingredients. Mix on low until just combined.
- Stir in the mini chocolate chips with a spatula. Don't over mix.
- Put the ⅓ cup of sugar in a small bowl. Form the dough into balls, about 2 tablespoons per cookie. Roll each ball in the sugar until well coated. Place on the prepared baking sheet, about 2 inches apart.
- Gently press extra mini chocolate chips on top of the cookie dough balls.
- Bake for 10 to 12 minutes or until the cookies start to crack. They will be soft in the centers and slightly set around the edges. Check early, every oven is different. Don't over bake or the cookies won't be soft and chewy.
- Remove the pan from the oven and sprinkle with flaky sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
Notes
Store the cooled cookies in an airtight container for up to 3 days. You can also freeze the baked cookies for up to 3 months in a freezer bag or container.
Nutrition
Calories: 232kcal, Carbohydrates: 34g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 128mg, Potassium: 31mg, Fiber: 1g, Sugar: 22g, Vitamin A: 274IU, Vitamin C: 0.05mg, Calcium: 19mg, Iron: 1mg
Have you tried this recipe?
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