Craving cookies? These Chocolate Chip Sugar Cookies are the ultimate mashup! Soft, buttery sugar cookies loaded with chocolate chips and no brown sugar required. A fun and easy twist on two classic favorites!
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Who doesn’t love a classic chocolate chip cookie? And let’s be honest, sugar cookies have their irresistible qualities too. So, why choose? I created this chocolate chip sugar cookie recipe to give you the best of both worlds–chewy, buttery sugar cookie goodness with pockets of mini chocolate chips in every bite. What’s not to love?
This recipe is made with just eight simple baking ingredients and skips the dough chilling step (because sometimes we don’t have time for that). You’ll have warm, fresh from the oven cookies-perfect for satisfying your sweet tooth in just 30 minutes (busy mama approved!). Trust me, these delicious, soft, and chewy cookies are about to become your new go-to!
If you love upgraded classics, you can also try chewy chocolate chip pecan cookies, espresso chocolate chip cookies, and brown butter chocolate chip cookies.
Chocolate Chip Vs. Sugar Cookies
The biggest difference between sugar cookies and chocolate chip cookies is brown sugar. Sugar cookies are made with just granulated sugar, giving that light, crisp texture, while chocolate chip cookies use a mix of granulated and brown sugar. The brown sugar brings a chewy vibe with a touch of caramel-y molasses flavor.
This recipe is like a chocolate chip cookie that ditched the brown sugar for a lighter texture but still delivers all the rich, chocolatey goodness you know and love.
Ingredients Notes
- Butter - You must use room temperature butter to ensure it blends well with the rest of the ingredients. Use unsalted butter, but if salted butter is all you have, reduce the salt in the recipe to ¼ teaspoon.
- Egg - Bring the egg to room temperature so it can be incorporated smoothly into the batter. If you forget to set it out, place it in a small bowl of warm water for 10 minutes before using it.
- Mini Chocolate Chips - I always like using a good quality chocolate bar that’s finely chopped. But, for these cookies, I use mini chocolate chips so the cookies resemble more like sugar cookies and less like traditional chocolate chip cookies
How To Make Sugar Cookies With Chocolate Chips
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.
Combine the dry ingredients: In a medium bowl, whisk the flour, baking soda, and salt until fully incorporated.
Cream together butter and sugar. Cream together for about 2 minutes until light and fluffy. Stop the mixer to scrape the bottom and sides of the bowl.
Add the wet ingredients. Beat in the egg and vanilla until combined.
Add the dry ingredients. Mix in the dry ingredients until there are just a few streaks of flour left. Gently mix in the mini chocolate chips until evenly distributed throughout the cookie dough.
Scoop and bake. I use a 1-ounce scoop, about 2 tablespoons, and scoop the dough onto parchment-lined baking sheets. Leave about 2 inches between each cookie. Bake each pan for 12-14 minutes. Cool on the hot pan for 5 minutes, then transfer to a wire cooling rack.
Pro Tip: Right before baking, sprinkle a few extra mini chocolate chips on top of your cookies. Not only does it make them look extra pretty, but more chocolate is always a good idea!
Tips For Making Perfect Chocolate Chip Sugar Cookies
- As a professional pastry chef, I always recommend using a kitchen scale to measure ingredients! You’ll get the most accurate and consistent results in your baking. No need for separate bowls, weigh the ingredients right into your mixing bowl!
- 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 the cookies one tray at a time to make sure the heat is evenly distributed in the oven, giving you perfect baked cookies!
- Whatever you do, don’t overbake! Remove your cookies from the oven when the edges begin turning a light golden brown and the centers are slightly underbaked. After you remove them from the oven, they will continue to bake on the hot pan.
Storing & Freezing
- Storage: Keep the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezer: Store in the freezer in an airtight container for up to 3 months, separating layers of cookies with parchment paper. I also love freezing cookie dough for a quick, last-minute dessert. Scoop the dough onto a baking sheet and pop them in the freezer to harden. Then, transfer to an airtight container and freeze for up to 3 months. You can bake the cookies straight from the freezer, adding 2-3 minutes.
Recipe FAQ
When the edges are set and lightly golden and the centers still look soft and slightly underdone. The cookies will continue cooking as they cool and will set properly.
Absolutely! You could even use a chopped chocolate bar.
Yes, you can prepare the dough and refrigerate it for up to 3 days before baking. I recommend pre-shaping the dough balls before refrigerating for easy baking.
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Chocolate Chip Sugar Cookies
- Total Time: 27 minutes
- Yield: 13 cookies 1x
Description
Enjoy the best of both worlds with this easy Chocolate Chip Sugar Cookies recipe! A classic soft sugar cookie meets mini sweet chocolate morsels in this cookie made without brown sugar for a unique, nostalgic twist.
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
- 165 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 1-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
Storage: Keep the cooled cookies in an airtight container at room temperature for up to 1 week.
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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