Chocolate Chip Sugar Cookies
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!
Servings: 18 cookies
Calories: 301kcal
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
Serving: 1cookie | Calories: 301kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 76mg | Potassium: 112mg | Fiber: 2g | Sugar: 28g | Vitamin C: 0mg | Calcium: 45mg | Iron: 1mg
