These easy chocolate chip sugar cookies are the ultimate mashup of two classic cookies. The ultra chewy sugar cookies are soft and buttery, with mini chocolate chips added for a delightful chocolate flair.
This no chill cookie recipe is reminiscent of the classic chocolate chip cookie, just without the brown sugar. A must-bake this holiday season!
If you're looking for more easy chocolate chip recipes, we've got you covered! Try my Brown Butter Chocolate Chip Cookies, Chewy Brown Butter Blondies (with Chocolate), Peanut Butter Banana Oatmeal Bars, and Edible Peanut Butter Cookie Dough.
Why You'll Love This Recipe
Easy - these chocolate chip sugar cookies are incredibly easy to make, and use pantry staples. No fancy baking techniques or equipment required here!
Quick - this is a no chill dough, which means you can bake and enjoy these cookies in no time. This recipe takes only 25 minutes to make, start to finish.
Perfect texture - the sugar cookie dough gets deliciously crispy around the edges, but stays nice and chewy in the center. Add in the slightly crunchy texture of mini chocolate chips, and these cookies are the perfect mix of textures.
- Unsalted butter. Room temperature butter should be used. This means it's not so warm that your finger can easily push into it, but your finger tip should leave a small indent.
- Granulated sugar. This is the base of the sugar cookie dough and produces a light colored, perfectly sweet dough that gets crispy around the edges and stays chewy in the center.
- Baking powder. The only leavening ingredients needed in this cookie dough to help them rise and hold shape. Baking soda cannot be used in place.
- Eggs. Be sure the eggs are at room temperature. Add them (in the shell) to a bowl of hot water for 5 minutes if you forget to take them out of the fridge with ample time.
- Vanilla. Because the sugar cookie dough doesn't have brown sugar for extra flavor, vanilla plays an important role. Use pure vanilla extract or vanilla bean paste for best results.
- Mini chocolate chips. Mini vs. regular chocolate chips actually make a huge difference in the texture of this cookie. I don't suggest using regular chocolate chips, as they're slightly too big. The minis also melt best on the top of the cookies when they come out of the oven.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use milk chocolate, semi-sweet, or white chocolate, or a mix!
- Add finely chopped nuts, toffee, peppermint, or M&M's.
- Add almond extract or peppermint extract (only ½ teaspoon) for a flavor variation.
How to Make This Recipe
One: Whisk together the dry ingredients until no lumps remain.
Two: Cream together the butter and sugar, then add the eggs and vanilla and beat until light and fluffy.
Three: Add the dry ingredients and mix with a rubber spatula until halfway incorporated.
Four: Add the mini chocolate chips and finish folding the dough together with a spatula.
Five: Scoop and roll the cookies into a ball, then coat completely in sugar.
Six: Add the cookies to a parchment lined cookie sheet and gently press the tops down slightly.
Seven: Bake the cookies until slightly underdone, then use an object with a round opening larger than the cookie to "scoot" them and make them perfectly round.
Eight: Top the hot cookies with extra mini chocolate chips. Cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.
- Use room temperature butter on the cooler side (it shouldn't look greasy or extra soft) for best results.
- Measure the flour correctly using a digital kitchen scale.
- Don't over mix the dough!
- Scoot the cookies as soon as they come out of the oven for super round, aesthetic cookies.
- The cookies will still look underbaked when removed from the oven but will finish setting and cooking during cool time.
Creaming the butter and sugar until the sugar is mostly dissolved, using good quality vanilla, and slightly underbaking the cookies will lead to the best sugar cookie.
Chocolate chip cookie dough has brown sugar added, while sugar cookie dough only uses granulated sugar.
This is a personal preference but semi-sweet helps to cut the sweetness from the cookie dough. A mix of both is also great.
Because these don't have brown sugar, which provides extra moisture, it's important not to overbake these cookies.
Store the cookies in a sealed container for 3-4 days.
The baked cookies can be frozen in an airtight container for 1-2 months. Thaw uncovered at room temperature before enjoying.
Alternatively, flash freeze the cookie dough balls (already pressed down), then transfer to a zip top bag and freeze for 3 months. Bake directly from frozen for an additional 1-2 minutes.
Chocolate Chip Sugar Cookies
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 ¼ cups granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips plus extra ⅓ cup for tops
- ½ cup granulated sugar for rolling
- Preheat the oven to 350℉ and line two cookie sheets with parchment paper. Add the ½ cup of sugar into a shallow bowl.½ cup granulated sugar
- In a bowl, whisk together the flour, baking powder, and salt.2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugar on medium high speed until light and fluffy, about 4-5 minutes. Add the egg and egg yolk, and vanilla and beat on medium speed for one minute.1 cup unsalted butter, 1 ¼ cups granulated sugar, 1 large egg + 1 egg yolk, 2 teaspoons vanilla extract
- Add the flour mixture and mix on low until halfway combined, then add the chocolate chips and mix until the rest of the flour is just combined. Use a rubber spatula to incorporate any excess flour still on the sides.¾ cup mini chocolate chips
- Measure out 3 tablespoon pieces of dough and roll into a ball in between your hands, then roll through the sugar.
- Add the pieces of dough onto the baking sheets, at least 2 inches apart (about 6 cookies per sheet) and gently flatten the top of the cookies.
- Bake for 9-11 minutes until the edges look set, but the centers still look underdone and slightly wet. Scoot the cookies using a round object larger than the cookies, then sprinkle mini chocolate chips onto the tops. Cool for about 5 minutes on a pan, then transfer to a wire rack to finish cooling.