These chocolate chip sugar cookies are a delicious twist on the classic sugar cookie. The richness of the chocolate chips perfectly balances the sweetness. They are soft, buttery, and full of chocolatey goodness!
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If you love sugar cookies and chocolate, this recipe is a must. The addition of chocolate chips adds an amazing depth of flavor that enhances the sweetness of the sugar cookie. This recipe uses an extra egg yolk in the dough, acheiving a bakery-style soft and chewy texture with simple ingredients.
These cookies are amazing as a standalone treat or crumbled over ice cream. I love using them as a topper for my no egg vanilla ice cream and espresso ice cream.
If you're looking for more delicious cookie recipes I recommend checking out these walnut biscotti, 2 ingredient peanut butter cookies, rice crispy treats with marshmallow fluff, and lemon blueberry cookies. For fellow chocolate lovers, you'll like these chocolate peanut butter rice crispy treats. They are the perfect nostalgic treat!
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Ingredients
Ingredient Notes
- Chocolate chips: Semi-sweet chocolate chips with a cacao percentage of around 60% works great with this recipe. The cacao makes the chocolate flavor deep and less sweet, which balances the sugar cookie. Cacao is rich in antioxidants and may be associated with improvements in heart health and brain function. Interestingly, some resources consider chocolate to be an ultra-processed food. However, some experts disagree due to its simple processing steps, limited ingredients, and it's potential health benefits when consumed in moderation. Personally, I love chocolate and choose to enjoy it in moderation while being mindful of the ingredients. A favorite are Hu chocolate chips, which contain 4 simple ingredients (organic cacao, organic date, organic cocoa butter and organic vanilla bean). I avoid products that contain added emulsifiers, such as soy lecithin.
- Cane sugar: Although granulated sugar is traditionally used in sugar cookie recipes, I prefer to use cane sugar. It has a deeper, more complex flavor that enhances the cookie's flavor. It gives the cookies a perfect amount of sweetness and dimension.
- Unsalted butter: The butter should be softened to room temperature (not melted). I prefer using grass-fed butter because it's rich flavor balances the sweetness of these cookies. Grass-fed butter has been shown to have higher levels of omega-3 fatty acids and vitamin K2, which may support heart health.
- Eggs: the eggs should be at room temperature since we are using room temperature butter. This ensures better mixing and gives the cookies a smooth and even texture.
See recipe card for quantities.
Substitutions and Variations
- Sugar: the cane sugar can be substituted with granulated sugar.
- Nuts or different mix-ins: you can add nuts or different mix-ins as long as the amount does not exceed 1¼ cup total (including the chocolate chips). Some great options would be chopped walnuts or pecans.
Instructions
Step 1: Add the flour, baking powder, and salt in a medium-sized bowl. Whisk until combined.
Step 2: Using a handheld or stand mixer with a paddle attachment, cream the butter and 1½ cups of sugar together on medium-high speed until fluffy, about 2 to 3 minutes.
Step 3: With the mixer still on medium-high speed, add the egg and vanilla extract. Beat until well combined.
Step 4: With the mixer on low speed, gradually add the dry ingredients. Mix until the dough comes together, being careful not to over-mix. Then use a spatula or wooden spoon to fold in the chocolate chips until they are evenly distributed.
Step 5: Cover the bowl of dough with plastic wrap. Chill in the refrigerator for 30 minutes.
Step 6: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Step 7: Spread the remaining ¼ cup of sugar on a plate. After the dough is chilled, use a 3 tablespoon cookie scoop to form balls of dough. Roll each ball in the plate of sugar until evenly coated. Place each ball on the prepared baking sheet, ensuring they are spaced at least 2 inches apart so they don't spread into each other when baking.
Step 8: Bake the cookies for 10 to 12 minutes until the edges start to turn a light golden color. The centers will still be soft, but will set as they cool. While the cookies are fresh from the oven, you can press a few chocolate chips into the tops for decoration. Cool the cookies on a baking sheet for at least 5 minutes before transferring to a wire rack.
Storage
Store in an airtight container at room temperature for up to 1 week. They can be stored in the freezer in an airtight container for up to 3 months. Place parchment between each layer to prevent sticking. Thaw them in the refrigerator when ready to enjoy.
See the USDA Leftovers and Food Safety guide for more information.
Expert tips
- Chill the dough for 30 minutes to solidify the fats and prevent the cookies from spreading too much while baking. This results in a thicker, chewier texture and a richer flavor.
- Press a few chocolate chips into the tops of the freshly baked cookies to enhance their appearance. This packs more chocolate into each bite, perfect for any chocolate lovers!
- Carefully measure the flour for the best cookie texture. Flour should be weighed with a food scale, or measured using the "spoon and level" method. To do so, lightly spoon the flour into a measuring cup, being careful not to pack it down. Once the flour has reached the top, use the back of a knife to level off the measuring cup.
FAQ
Adding chocolate chips is a great way to jazz up sugar cookies. The rich chocolate flavor perfectly balances the sweetness. Chopped nuts, such as pecans or walnuts, are a great option as well. Instead of granulated sugar, you can use cane sugar, which has a more complex flavor that adds depth to the sweetness.
These chocolate chip sugar cookies do not need to be flattened before baking. This yields a softer, thicker bakery-style cookie that goes well with the added chocolate chips.
Related
Looking for other cookie recipes? Try these favorites:
Pairing
I love crumbling these cookies on top of ice cream. They go perfectly with these flavors:
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Recipe
Chocolate Chip Sugar Cookies
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Ingredients
- 2½ cups all purpose flour *
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter (softened to room temperature)
- 1½ cups cane sugar *
- 1 large egg + 1 egg yolk (room temperature)
- 1 tablespoon vanilla extract
- 1¼ cups chocolate chips
- ¼ cup cane sugar (for rolling)
Instructions
- Whisk the dry ingredients: Add the flour, baking powder, and salt in a medium-sized bowl. Whisk together until combined.
- Cream the butter and sugar: Using a handheld or stand mixer with a paddle attachment, cream the butter and 1½ cups of sugar together on medium-high speed until fluffy, about 2 to 3 minutes.
- Add the wet ingredients: With the mixer still on medium-high speed, add the egg and vanilla extract. Beat until well combined.
- Combine the wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredients. Mix until the dough comes together, but be careful not to over-mix. The dough is ready where there are no more streaks of flour. Then use a spatula or wooden spoon to fold in the chocolate chips until they are evenly distributed.
- Chill the dough: Cover the bowl of dough with plastic wrap. Chill in the refrigerator for 30 minutes. This prevents the cookies from spreading too much as they bake, keeping them soft and chewy!
- Preheat the oven and prepare a baking sheet: Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper.
- Shape the cookies: Spread the remaining ¼ cup of sugar on a plate. After the dough is done chilling, use a 3 tablespoon cookie scoop to form balls of dough. Roll each ball in the plate of sugar until evenly coated. Place each ball on the prepared baking sheet at least 2 inches apart so they don't spread into each other as they bake.
- Bake the cookies: Place the cookies in the oven and bake for 10 to 12 minutes, until the edges start to turn a light golden color. The centers will still be soft, but will set as they cool. While the cookies are fresh from the oven, you can gently press a few chocolate chips into the tops for decoration. Cool the cookies on the baking sheet for at least 5 minutes before transferring to a wire rack.
Video
Notes
- All purpose flour: For best results, the flour should be measured carefully. Use a food scale to weigh in grams, or use the "spoon and level" method by lightly spooning the flour into a measuring cup (do not pack it down). Once the flour has reached the top, use the back of a knife to level off the measuring cup.
- Cane sugar: you can substitute this with the same amount of granulated sugar.
- Add nuts or different mix-ins: you can add chopped nuts or a different mix-in of your choice. The key is to make sure that the total amount of mix-ins does not exceed 1¼ cup (including the chocolate chips). A great option would be to add chopped pecans or walnuts.
- Equipment: 3 tablespoon cookie scooper; baking sheet; mixing bowl; handheld or stand mixer; measuring cups or food scale; measuring spoons; airtight container for storage.
- Storage: Store in an airtight container at room temperature for up to 1 week. They can be stored in the freezer in an airtight container for up to 3 months. Place parchment between each layer to prevent sticking. Thaw them in the refrigerator when ready to enjoy.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
See our Disclaimer for more information.
Sharon says
Can you make these without the chocolate chips?
Maria D'Errico says
Hi Sharon,
Yes, you can make these sugar cookies without chocolate chips. You can add another mix-in like chopped nuts, or omit a mix-in altogether. If you try these cookies without the chocolate chips, I'd love to hear how they turn out!
Anne says
These cookies are a chocolate lovers dream. Sugar cookies are one of my favorite cookies. When you add the chocolate chips they are irresistible. Adding them to the list of cookies I bake for the holidays.
Maria D'Errico says
Thank you, they are perfect for the holidays!
rd says
These cookies are now my official favorite (and I eat a LOT of cookies)! They are the perfect level of sweetness, with just a hint of salt and a delicious vanilla flavor to finish them off. I’ve never been a huge fan of sugar cookies, but these delicious treats have me back on “Team Sugar.” They are also surprisingly easy to make. Try them and see, you won’t be disappointed!
Maria D'Errico says
Thank you, so happy these are a new favorite!