Combine two favorite cookie flavors with these Chocolate Chip Sugar Cookies! You get the sweet vanilla flavor and soft texture of a sugar cookie with plenty of mini chocolate chips in every bite. Prepare yourself; the first batch may be gone before you know it!
We're pretty much obsessed with these soft cookies. They're a fun change from classic chocolate chip cookies. With a buttery sugar cookie base, chewy centers, and lots of chocolate throughout, this really is the best cookie recipe.
I like to make an extra batch and put some in the freezer for later. That way, I can enjoy a chocolate chip sugar cookie whenever I want one without baking a whole new batch.
Be sure to try these Orange Sugar Cookies and Birthday Sugar Cookies for two other fun sugar cookie recipes.
Ingredients
- Salted butter - Softened room temperature butter, not melted.
- Granulated sugar - Gives the cookies their classic sugar cookie sweetness.
- Brown sugar - Adds a little extra sweetness and helps give the centers a soft, chewy texture.
- Large egg - The main binding agent for the dry ingredients.
- Vanilla extract - Adds a nice vanilla flavor.
- All-purpose flour - Needed for classic sugar cookie dough.
- Baking powder - Helps the cookies rise and gives them a soft texture.
- Baking soda - Helps with spreading and browning.
- Salt - Just a pinch to enhance the other flavors.
- Mini chocolate chips - Adds chocolate to every bite.
See recipe card for quantities.
How to Make Chocolate Chip Sugar Cookies
Preheat the oven to 350 degrees. Add parchment paper to two cookie sheets. You can make this in the bowl of a stand mixer with a paddle attachment or in any large bowl with an electric mixer.
Step One: Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Beat until well combined. Add the egg and vanilla extract and mix again.
Step Two: Add the flour, baking powder, baking soda, and salt. Mix just until a soft cookie dough forms.
Step Three: Stir in the mini chocolate chips.
Step Four: Use a cookie scoop to portion the dough onto the prepared baking sheets, leaving room between each cookie for spreading. You can make them whatever size you prefer, but adjust the baking time when making smaller or larger cookies.
Step Five: Bake for 10-12 minutes until the edges are set but the centers still look slightly shiny and underdone.
Step Six: Remove the baking sheets from the oven and let the cookies cool on the pans. They'll continue to set as they cool.
Top Tip
Don't wait for the centers of the cookies to look completely baked before taking them out of the oven. Pulling them while the centers still look slightly shiny helps give you those soft, chewy centers once they cool.
Substitutions
- Unsalted butter - You can use unsalted butter instead of salted. Just add a little additional salt to the cookie dough.
- Chocolate chips - Mini chocolate chips spread chocolate throughout every cookie, but regular chocolate chips or chocolate chunks will also work.
- Extract - Swap some or all of the vanilla for almond extract, or use peppermint extract for a holiday variation. Peppermint is strong, so I'd use it sparingly rather than suggesting a straight 1:1 swap.
Variations
- Different chocolate - Try semisweet, dark, milk, or white chocolate chips.
- Sprinkles - Fold in rainbow sprinkles for birthdays or holiday sprinkles for a seasonal version.
- Chocolate drizzle - Melt some extra chocolate chips and drizzle the chocolate over the cooled cookies.
- Nuts - Add chopped pecans or walnuts for a little crunch.
See these Chocolate Chip Cinnamon Cookies for another fun variation on traditional chocolate chip cookies.
Equipment
You'll need two baking sheets, parchment paper, a large mixing bowl, electric hand mixer or stand mixer, rubber spatula, and cookie scoop. A wire cooling rack is optional.
Storage
Store cooled Chocolate Chip Sugar Cookies in an airtight container at room temperature for about 3–4 days. You can also refrigerate them, although they'll stay softer at room temperature.
For longer storage, freeze the baked cookies in a freezer-safe container or bag for up to 3 months. Let them thaw at room temperature before serving.
Common Questions
You can. Just be sure that once you make the cookie dough, cover it with plastic wrap and keep it stored in the refrigerator until you are ready to scoop and bake. If the dough becomes very firm, let it sit at room temperature briefly so it's easier to scoop.
Yes, they're supposed to spread some as they bake. Make sure you leave enough room between the balls of cookie dough on the baking sheet. If your dough feels particularly soft or your kitchen is warm, chilling it in the fridge before baking can help reduce spreading.
Yes. Scoop the dough into balls and freeze them on a baking sheet until firm. Transfer the frozen cookie dough balls to a freezer bag or container. You can then bake a few whenever you're craving freshly baked cookies.
Absolutely. Double each ingredient in the chocolate chip sugar cookie recipe and make sure you have a bowl large enough to comfortably mix the dough. Bake the cookies in batches rather than overcrowding the baking sheets.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Chocolate Chip Sugar Cookies
Ingredients
- ½ cup salted butter melted (warm, not hot)
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350. Line two cookie sheets with parchment paper.
- In a large bowl, mix the butter and sugars.
- Add the egg and vanilla and mix well.
- Add the flour, baking powder, baking soda, and salt on top of the butter. Give them a little mix. (This saves the step of mixing them in a separate bowl).
- Now, mix the dry ingredients in just until they are incorporated. Stop as soon as they are mixed in.
- Stir in the chocolate chips.
- Using a medium cookie scoop drop balls of dough on the prepared trays.
- Bake for 10-12 minutes or until barely set. The center should still be a bit shiny.
- Remove from the oven.
- Let cool on the baking sheets.
Nutrition
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