Chocolate Chip Sugar Cookies
Chocolate chip sugar cookies are a delicious twist on the classic treat; soft, buttery vanilla cookies dotted with mini chocolate chips. This quick and easy recipe is perfect for the holiday season or whenever you want a sweet dessert.
Equipment
- Hand Mixer or Stand Mixer
Ingredients
- ¾ cup (185 g) Salted butter, (softened)
- 1½ cups (300 g) Sugar
- 1 Egg
- 2 Egg yolks
- 1 tbsp (13 g) Vanilla extract
- 2¼ cup (281.25 g) All purpose flour
- 2 tbsp (16 g) Cornstarch
- ½ tsp (2 g) Baking powder
- ¼ tsp (1 g) Baking soda
- ½ tsp (3 g) Kosher salt
- 2 cups (360 g) Mini chocolate chips
Instructions
- 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 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 1/2 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 1/2 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
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.
Nutrition
Calories: 305kcal, Carbohydrates: 43g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 171mg, Potassium: 26mg, Fiber: 1g, Sugar: 29g, Vitamin A: 323IU, Vitamin C: 0.1mg, Calcium: 39mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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