These super easy Chocolate Chip Sugar Cookies are ready in just 30 minutes! Soft and chewy with a buttery sugar cookie base, they’re filled with mini chocolate chips for chocolate in every bite. No chilling, no fussy steps, and just 8 simple ingredients for a cookie you can make any weeknight.
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Got 30 Minutes? Makes These Chocolate Chip Sugar Cookies
Sugar cookies are a classic for their soft, chewy texture and buttery, vanilla-forward flavor. Add chocolate and they become something even better.
These cookies lean more towards a true sugar cookie with just enough chocolate to make them feel a little more indulgent. Even better, you can have these cookies mixed and baked in just under 30 minutes.
If you love putting a twist on classic cookies, you may also enjoy my chocolate chip pecan cookies, espresso chocolate chip cookies, and brown butter chocolate chip cookies.
Ingredients Notes
- Butter: Use room temperature butter so it creams smoothly with the sugar. If using salted butter, reduce the added salt to ¼ teaspoon.
- Egg: A room temperature egg mixes evenly and smoothly into the dough, which helps create soft cookies. If you forget to set it out, place it in a small bowl of warm water for 10 minutes before using it.
- Chocolate: I prefer using mini chocolate chips to complement the sugar cookie base. But you can substitute with regular chocolate chips or chopped chocolate.
Step-By-Step Instructions
Before you begin: Preheat the oven to 350°F/177°C. Line two large baking sheets with parchment paper. Read the recipe from start to finish.
Step 1: In a medium bowl, whisk the flour, baking soda, and salt until fully incorporated.
Step 2: With a mixer, beat the butter and sugar for about 2 minutes until light and fluffy. Pause halfway through to scrape down the sides of the bowl.
Step 3: Beat in the egg and vanilla until everything is evenly combined.
Step 4: Mix in the dry ingredients until just a few streaks of flour remain. Gently fold in the mini chocolate chips until evenly distributed throughout the cookie dough.
Step 5: Scoop the dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake for 12-14 minutes, until the edges are set and the centers still look slightly underbaked.
Pro Tip: Press a few extra chocolate chips on top of each cookie before baking for a more bakery-style look, and some extra chocolate in every bite.
Tips For Making Perfect Chocolate Chip Sugar Cookies
- Use a kitchen scale. As a pastry chef, this is my #1 tip for consistent results. It’s more accurate and you can weigh ingredients right into your mixing bowl for less cleanup.
- Skip the dark, coated pans. They bake cookies too fast, leaving you with burnt bottoms (no thank you!). Stick with aluminum pans for the perfect bake every time.
- Bake one tray at a time. You will have even heat distribution and you won’t need to open the oven to rotate pans. The cookies will bake evenly for the best texture.
- Whatever you do, don’t overbake! Remove the cookies from the oven when the edges begin turning a light golden brown and the centers are slightly underbaked. They will continue to set on the hot sheet pan.
Storing Instructions
At room temperature: Store the cooled cookies in an airtight container for up to 5 days.
Freezing: Freeze baked cookies in an airtight container for up to 3 months, separating layers of cookies with parchment paper. I also love freezing cookie dough for an easy, last-minute bake.
Recipe FAQ
Not exactly. They taste more like sugar cookies with chocolate. Classic chocolate chip cookies use a combination of granulated and brown sugar for a slightly more caramelized overall flavor.
If your butter was too soft or there was not enough flour, your cookies could have spread too much. The butter should be soft enough to leave a slight indentation of your finger when you press on it without it being greasy looking.
Yes, you can prepare the dough and refrigerate it for up to 3 days before baking. I recommend scooping the dough before refrigerating for easy baking.
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Chocolate Chip Sugar Cookies
- Total Time: 27 minutes
- Yield: 13 cookies 1x
Description
These super easy Chocolate Chip Sugar Cookies are ready in just 30 minutes! Soft and chewy with a buttery sugar cookie base, they’re filled with mini chocolate chips for chocolate in every bite. No chilling, no fussy steps, and just 8 simple ingredients for a cookie you can make any weeknight.
Ingredients
- 195 g (1 ½ cups) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 113 g (½ cup) unsalted butter, at room temperature
- 150 g (¾ cup) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 140 g (¾ cup) mini chocolate chips
Instructions
- Preheat the oven to 350°F/177°C. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy, 1-2 minutes.
- Add the egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl.
- Reduce the mixer to low speed. Add the dry ingredients and mix until almost combined. Add the chocolate chips and mix until just combined.
- Using a 2-ounce scoop, scoop the dough onto the baking sheets, leaving 2 inches of space between each cookie.
- Bake for 12-14 minutes, one baking sheet at a time, until cookies are lightly browned around the edges (but the centers are still soft).
- Allow the cookies to cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely.
Notes
Mini chocolate chips: You can subsitute with standard chocolate chips or chopped chocolate.
Storage: Keep the cooled cookies in an airtight container at room temperature for up to 5 days.
Extra mini chocolate chips: Gently press extra mini chocolate chips into the top of the unbaked cookie dough balls for a pretty presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
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