Do these cookies taste like chocolate chip cookies?

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.

Why did my cookies spread too much?

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.

Can I make this dough in advance?

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.

Soft Chocolate Chip Sugar Cookies (No Chill Recipe)

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

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
150 g (¾ cup) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
140 g (¾ cup) mini chocolate chips

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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