Sometimes you just need something sweet and buttery. These chocolate chip sugar cookies are the perfect blend of two classic treats. You get the light texture of a sugar cookie with rich chocolate chips. They are simple to make and ready in under 30 minutes. Your family will love the soft centers and crispy edges. It is the best way to brighten up a cold afternoon.
What Makes These Chocolate Chip Sugar Cookies Special
These chocolate chip sugar cookies are a total winner for cozy winter afternoons. They combine a delicate sugar cookie crumb with gooey chocolate chips. Your whole kitchen will smell like a professional bakery while they bake. They are perfectly soft and stay fresh for several days. This recipe is great for busy families who want a quick treat.
You do not need to chill the dough before you start baking. This makes them ideal for last-minute guests or school events. Your kids will love rolling the dough in extra granulated sugar. It gives the cookies a beautiful sparkle and a sweet crunch. You can easily double the batch for a larger crowd. It is a crowd-pleasing dessert that never fails to impress.
Easy Cooking Steps
To make this recipe, the process is very straightforward and fast. You will cream the butter and sugar until very fluffy. Then, simply mix in your dry ingredients and fold in the chips. It is a beginner-friendly method that anyone can master quickly. Even if you rarely bake, you can do this easily. The dough is very easy to handle and roll into balls.
Simple Ingredients
You likely have most of these items in your pantry already. Using fresh ingredients will give you the best flavor and texture.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened at room temperature
- 1 1/4 cups granulated white sugar, divided (1 cup for dough, 1/4 cup for rolling)
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Step-by-Step
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and 1 cup of granulated sugar on medium-high speed for 3 to 4 minutes until the mixture is pale and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- Turn the mixer to low and gradually add the dry flour mixture, mixing just until no white streaks remain. Do not overmix.
- Fold in the chocolate chips by hand using a rubber spatula.
- Place the remaining 1/4 cup of granulated sugar in a small shallow bowl.
- Scoop approximately 1.5 tablespoons of dough (using a medium cookie scoop) and roll into a ball. Roll each ball in the granulated sugar until evenly coated.
- Place the dough balls on the prepared baking sheets, spaced 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are just set and very lightly golden, but the centers still appear slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these cookies warm with a cold glass of milk. They are excellent for a cozy night in by the fire. You can also pack them for easy school lunches. Pair them with a hot cup of cocoa for the ultimate winter snack. They look beautiful on a platter for your holiday parties. Your guests will love the combination of two favorite cookie styles.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. They will stay soft for up to five days. You can also freeze the baked cookies for three months. To reheat, place them in a 350°F oven for two minutes. This makes them taste just like fresh-baked again. You can also freeze the unbaked dough for later use.
Tips for Best Results
- Use room temperature eggs for a smoother, more cohesive dough.
- Don’t skip the rolling sugar for that classic sweet crunch.
- Avoid overmixing the flour to keep the cookies tender and light.
- Spoon and level your flour to ensure the measurements are accurate.
- Substitute dark chocolate chips for a richer and deeper flavor profile.
- Prepare the dough a day early to save time on busy nights.
- Add festive sprinkles for a holiday-themed treat during the winter.
- Use a cookie scoop for perfectly even sizes and even baking.
Ways to Switch It Up
- Use gluten-free all-purpose flour for a sensitive-friendly version of this treat.
- Swap the vanilla for almond extract for a subtle nutty aroma.
- Add crushed candy canes during the winter holiday season for extra mint.
- Try white chocolate chips and dried cranberries for a festive twist.
Common Questions
Can I make these ahead of time?
Yes, you can freeze the raw dough balls easily. Just roll them in sugar right before you bake them. Bake them from frozen and add two extra minutes to the time.
How do I know when they are done?
The edges should be very lightly golden and set to the touch. The centers will still look a bit soft and pale. They will firm up perfectly as they cool on the pan.
Can I use salted butter?
You can use salted butter if that is what you have. Just reduce the added fine sea salt to a small pinch. This keeps the cookies from tasting too salty.
I hope these sweet treats bring a little warmth to your home. They are the perfect way to spend a snowy afternoon with family. Happy baking!
— Alex
Ingredients
- 2 1/2 cups all -purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened at room temperature
- 1 1/4 cups granulated white sugar, divided (1 cup for dough, 1/4 cup for rolling)
- 1 large egg , room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups semi -sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and 1 cup of granulated sugar on medium-high speed for 3 to 4 minutes until the mixture is pale and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- Turn the mixer to low and gradually add the dry flour mixture, mixing just until no white streaks remain. Do not overmix.
- Fold in the chocolate chips by hand using a rubber spatula.
- Place the remaining 1/4 cup of granulated sugar in a small shallow bowl.
- Scoop approximately 1.5 tablespoons of dough (using a medium cookie scoop) and roll into a ball. Roll each ball in the granulated sugar until evenly coated.
- Place the dough balls on the prepared baking sheets, spaced 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are just set and very lightly golden, but the centers still appear slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
