Chocolate chip sugar cookies are a delicious twist on the classic treat - soft, buttery vanilla sugar cookies dotted with mini chocolate chips. This quick and easy recipe is perfect for the holiday season or whenever you want a sweet dessert.
For more delicious sugar cookie recipes, try my Sprinkle Sugar Cookies, Brown Butter Sugar Cookies or this Edible Sugar Cookie Dough.
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If you love traditional sugar cookies but always felt like there were missing something, this chocolate chip sugar cookies recipe is for you! It's a super soft cookie with crispy edges, soft chewy centers, and chocolate chips that will melt in your mouth.
Think about it like this - these are essentially classic chocolate chip cookies without brown sugar or just sugar cookies with chocolate chips folded into the dough.
Sugar cookies with chocolate chips not only look fantastic but taste even better! This will definitely become your favorite christmas cookie for holiday parties and cookie exchanges. Happy baking!
Ingredient Notes
A few basic ingredients go a long way for to make the best cookies!
- Salted butter - Make sure it's softened butter that's been out of the fridge for about 30 minutes. We do not want to use room temperature butter, it'll make the cookies spread too much. Here's how to spot the difference between room temperature and softened butter. Also, unsalted butter works here too.
- Granulated Sugar - Use white sugar for sweetness and nice crisp edges. Remember, no brown sugar needed! This is a chocolate chip cookie recipe without brown sugar.
- Egg - This binds together all the ingredients.
- Egg yolks - these provide extra flavor. The egg yolk has more fat and make for a richer flavor. This also results in moist cookies with a chewy texture. Save your egg whites and make something fun later!
- Vanilla extract - For that classic sugar cookie flavor, this is essential.
- All Purpose Flour - ap flour gives this cookie it's structure.
- Cornstarch - This ingredient softens the cookies.
- Baking powder & baking soda - This gives the cookies a nice lift.
- Kosher salt - This balances out the sweetness and ensures the cookies don't taste bland.
- Mini chocolate chips - These cookies are super delicate so the mini chips pair perfectly - it's my secret ingredient to the best sugar cookies ever. However, you can use regular-sized chocolate chips! You can use milk chocolate, semi-sweet or dark chocolate chips for these delicious cookies!
Tips for the Best Chocolate Chip Sugar Cookies
- Since these cookies are fragile (think opposite of shortbread cookies), allow them to cool completely before grabbing them. If you like your cookies warm, you can always reheat them. But it's crucial to let them rest when they first come out of the oven.
- If you want to save time, you can prepare the cookie dough ahead of time and chill it in the fridge. Just place plastic wrap over the bowl and refrigerate. Then bake when you're ready. It keeps for up to 3 days in the fridge.
- For best results, ensure that you always level off your ingredients when measuring or use a kitchen scale. This ensures that you are using the correct amount of flour/sugar etc. What does this mean? If you add too much flour, your cookies won't spread. This prevents this from happening. It means that when you measure a cup of flour (or whatever ingredient), that you remove excess flour that doesn't fit in the measuring cup. (exact measurements in the recipe card)
- For softer cookies with a gooey texture, bake cookies for 8 minutes and let them cool completely. They'll be super soft and gooey. For crisper cookies, bake for 14 minutes undisturbed.
Chocolate Chip Sugar Cookies Variations
Wondering what you can add to a sugar cookie mix? Here are some delicious mix-ins for a nice twist:
- Nuts: Finely chopped nuts would be delicious in these chocolate chip sugar cookies. Some suggestions are pecans, walnuts, and sliced almonds.
- Candy: Crushed or mini candy would add a fun element to these cookies. Try M&M's, crushed peppermints, or toffee bits.
- Extracts: For more flavor, you can add an extract. I would suggest either almond or peppermint. Add less than one tablespoon because they are stronger in flavor than vanilla.
How to Make Chocolate Chip Sugar Cookies
- Preheat oven to 350 degrees F.
- Whisk together the dry ingredients - all purpose flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter and sugar. Cream for 5 minutes, then add egg and egg yolks, one at a time. Scrape down the sides of the bowl needed. Add vanilla extract and continue to mix until fully incorporated.
- Add the flour mixture to the butter mixture and mix until just combined on medium speed.
- Fold a ½ cup of chocolate chips into the batter and pour the rest of the chocolate into a small bowl.
- Scoop out 2 tbsps of cookie batter and roll into a ball. You can use a cookie scoop to do this to make it easier. Then roll the cookie ball into the chocolate chips and press the chips into the dough ball.
- Place balls of dough on a cookie sheet about 3-4 inches apart. Bake for 10 minutes in preheated oven. Remove from the oven and bang the cookie sheet onto the counter to deflate the cookies. Add back into the oven and cookie for an additional 1-2 minutes. Use the opening of a circular glass and swivel the cookies into a circle in order to create rippled cookies that are perfectly circular.
- Finally, allow the cookies to cool on the baking sheet for 10 minutes. This allows them to set.
Storing
Leftover cookies can be covered and left at room temperature in an airtight container for up to 4 days. They last up to one week in the fridge.
Chocolate chip sugar cookies freeze well. Store them in the freezer for up to 2 months. When you are ready to eat, defrost them overnight in the fridge or leave out until they come to room temperature.
Recipe FAQs
Chocolate chip cookies are made with brown sugar. This recipe does not include brown sugar, just white granulated sugar.
If your cookies are too flat then the butter was probably too warm. Melted butter results in flat cookies. When baking cookies, the butter should be at room temperature but not melted.
Because these cookies do not have brown sugar (which adds moisture), it's important not to overbake them. If they are golden brown, they have been overcooked. The baking time is quick so keep an eye on the cookies after the 5-minute mark.
More Cookie Recipes
- Small batch Chocolate Chip Cookies
- Bakery Style Chocolate Chip Cookies
- Cookie Monster Cookies
- Biscoff Butter Cookies
- Vanilla Bean Butter Pecan Cookies
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Chocolate Chip Sugar Cookies
Equipment
- Baking Sheet
- Hand Mixer or Stand Mixer
- Mixing Bowls
Ingredients
- ¾ cup Salted butter (softened)
- 1½ cups Sugar
- 1 Egg
- 2 Egg yolks
- 1 tbsp Vanilla extract
- 2¼ cup All purpose flour
- 2 tbsp Cornstarch
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ½ tsp Kosher salt
- 2 cups Mini chocolate chips
Directions
- Preheat oven to 350 degrees F.Â
- Whisk together the dry ingredients - all purpose flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Cream for 5 minutes, then add egg and egg yolks, one at a time. Scrape down the sides of the bowl needed. Add vanilla extract and continue to mix until fully incorporated.
- Fold a ½ cup of chocolate chips into the batter and pour the rest of the chocolate into a small bowl.
- Add the flour mixture to the butter mixture and mix until just combined on medium speed. Then fold a ½ cup of chocolate chips into the batter and pour the rest of the chocolate into a small bowl.
- Scoop out 2 tbsps of cookie batter and roll into a ball. (You can use a cookie scoop to do this to make it easier) Then roll the cookie ball into the chocolate chips and press the chips into the dough ball.
- Place balls of dough on a cookie sheet about 3-4 inches apart. Bake for 10 minutes in preheated oven. Remove from the oven and bang the cookie sheet onto the counter to deflate the cookies. Add back into the oven and cookie for an additional 1-2 minutes.
- Use the opening of a circular glass and swivel the cookies into a circle in order to create rippled cookies that are perfectly circular. (optional)
- Allow the cookies to cool on the baking sheet for 10 minutes.
Notes
- Since these cookies are fragile (think opposite of shortbread cookies), allow them to cool completely before grabbing them. If you like your cookies warm, you can always reheat them. But it's crucial to let them rest when they first come out of the oven.
- If you want to save time, you can prepare the cookie dough ahead of time and chill it in the fridge. Just place plastic wrap over the bowl and refrigerate. Then bake when you're ready. It keeps for up to 3 days in the fridge.
- For best results, ensure that you always level off your ingredients when measuring or use a kitchen scale. This ensures that you are using the correct amount of flour/sugar etc. What does this mean? If you add too much flour, your cookies won't spread. This prevents this from happening. It means that when you measure a cup of flour (or whatever ingredient), that you remove excess flour that doesn't fit in the measuring cup. (exact measurements in the recipe card)
- For softer cookies with a gooey texture, bake cookies for 8 minutes and let them cool completely. They'll be super soft and gooey. For crisper cookies, bake for 14 minutes undisturbed.
Now this is just brilliant. I read the recipe thinking: Everyone loves sugar cookies. Not everyone loves chocolate chip cookies because they are too often hard and crumbly. Why hasn't it occurred to anyone to add chocolate chips to sugar cookies. Thank you so much for the idea. Off to soften some butter!
Thank you so much! I hope that you enjoy it!!