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
Scale
- 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