Chocolate Chip Sugar Cookies
These easy chocolate chip sugar cookies offer a delightful blend of soft, buttery, and ultra-chewy sugar cookies stuffed with mini chocolate chips for a gooey chocolate twist. This no-chill recipe, reminiscent of the classic chocolate chip cookie, is a must-bake treat for cookie lovers.
Servings: 18 cookies
Calories: 275kcal
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- large sheet pans
- 3-tablespoon cookie scoop
Ingredients
- 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
Instructions
- 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.
Video
Notes
Store the cookies in a sealed container for 3-4 days.
Take care not to overmeasure the flour. Using a digital scale is best. Otherwise, fluff the flour with a spoon, spoon it into a measuring cup until it's mounded up, then use a butter knife to level it off.
Don't over bake these! The cookies will look underdone in the center when you take them out of the oven, but will finish cooking as they cool on the pan.
Nutrition
Calories: 275kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 187mg | Potassium: 27mg | Fiber: 1g | Sugar: 25g | Vitamin A: 352IU | Vitamin C: 0.05mg | Calcium: 43mg | Iron: 1mg
