Chocolate Chip Sugar Cookies
Chocolate Chip Sugar Cookies bring together the best of all worlds—tender centers that almost melt in your mouth, delicate, golden edges that give a satisfying little crunch, and bursts of mini chocolate chips tucked into every bite. The dough itself bakes up buttery and rich, but with a lightness that keeps you reaching for just one more cookie!
These Chocolate Chip Sugar Cookies are perfect for so many occasions— especially festive ones. Their soft, pillowy texture and pop of mini chocolate chips make them a standout on Christmas cookie trays, but they’re just as lovely for Valentine’s Day, Easter brunches, or even a cozy fall afternoon when you’re craving something sweet with a cup of tea.
If you’re in the mood for more sweet treats, don’t miss some of my other favorite cookie recipes like Baklava Cookies, Peanut Butter Cookies with Marshmallows, and Churro Cookies.
Why You’ll Love These Sugar Cookies
- Irresistibly soft and chewy- The texture of these cookies is what truly sets them apart. The centers are soft and tender, while the edges have just the right amount of crisp.
- Not overly sweet- The sweetness is just right. They’re not too sugary like some cookies can be, and they don’t have the heavy feeling that some desserts leave behind. It’s the kind of treat that is enjoyable without feeling too indulgent.
- They stay soft for days- If you manage to have any left after baking, these cookies stay soft for a few days, which make them a perfect snack for later. The texture doesn’t get tough or dry like some cookies can after a day or two.
- Simple and easy- This recipe doesn’t need a ton of ingredients or complicated steps, yet it creates a cookie that’s so satisfying. It’s a reminder that good things don’t always need to be fancy.
- Great for batch baking- These cookies are fantastic for making in big batches. Whether you’re preparing for a crowd or just want some extras to stash in the freezer, they hold up well and are easy to store.
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Butter- For the best flavor and texture, use room temperature unsalted butter in this recipe. If you’re dairy free, plant-based butter can work as a substitute as well.
- Sugar- This recipe calls for white granulated sugar to give the cookies that sweet, classic sugar cookie taste. You can substitute with coconut sugar for a more caramel-like flavor.
- Egg- I use 1 large egg in this recipe. This helps bind all the ingredients together. Make sure the egg is at room temperature before mixing.
- Vanilla- Pure vanilla extract really enhances the flavor in these cookies.
- Almond extract- To give this cookie that classic sugar cookie flavor, I add a touch of almond extract.
- All-purpose flour- Make sure to spoon and level the flour when measuring to prevent your cookies from turning out too dense. If you’re gluten-free, you can substitute with a gluten-free all-purpose flour blend, though the texture may vary slightly.
- Baking powder and baking soda- Both of these leavening agents work together to give the cookies their soft, chewy texture.
- Chocolate chips- Mini chocolate chips are key to getting that perfect ratio of chocolate to cookie dough. However, you can use regular-size semi-sweet chocolate chips .
Step By Step Instructions
STEP 1: Whisk the dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
STEP 2: Cream the butter and sugar. Using a stand mixer or hand mixer, beat the softened butter and sugar together on medium speed for about 5 minutes, or until the mixture is light and fluffy.
STEP 3: Add egg and extracts. Add the egg, vanilla extract, and almond extract to the creamed butter mixture. Continue mixing until well combined, making sure to scrape down the sides of the bowl as needed.
STEP 4: Add the dry ingredients. Stir in the dry ingredients, mixing on low speed just until combined. Do not over mix.
STEP 5: Fold in the chocolate chips. Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough.
STEP 6: Scoop. Using an ice cream scoop, portion the dough into rounded balls. Place 6 cookies onto baking sheet lined with parchment paper, spaced 2 inches apart. Then, gently press additional mini chocolate chips onto the tops of each dough ball before baking.
STEP 7: Bake the cookies. Preheat oven to 350°F. Then, bake for 10-11 minutes, or until the edges are lightly golden and the centers are set but still soft.
STEP 8: Shape the cookies (optional). If you’d like perfectly round cookies, remove them from the oven and, while still hot, gently scoot each one with a large cookie cutter to shape them. Then, top with extra mini chocolate chips (optional).
STEP 9: Cool and enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Baking Tips
- Spoon and level the flour. I know I say this in a lot of my baking recipes, but it’s so important. Don’t scoop flour directly from the bag, this packs it in and prevents the cookies from spreading, and leads to dry cookies. Instead, spoon the flour into your measuring cup and level it off with the back of a butterknife.
- Make ahead to save time. This cookie dough can be made in advance and stored in the fridge for up to 2 days or frozen for longer.
- Use a ice cream scoop. For uniform cookies, use a small or medium ice cream scoop. It makes portioning easier and helps the cookies bake more evenly.
- Don’t over bake. Pull the cookies out when the edges are just set and the centers still look soft. They’ll finish baking on the sheet for that perfectly gooey texture.
- Top with extra chocolate chips. For picture-perfect cookies, press a few mini chocolate chips on top of each dough ball before baking, as well as a little more when they come out of the oven. It gives them that bakery-style look you see in my photos.
Frequently Asked Questions
Not quite! While they look similar, the flavor is a little different. Traditional chocolate chip cookies usually use brown sugar, combined with white granulated sugar. These, on the other hand, are made with just white sugar, giving them a lighter, more classic sugar cookie taste. Plus, they include a splash of almond extract, which is often used in sugar cookies to give them that nostalgic, bakery-style flavor.
Cookies can spread too much for a few reasons, but one of the most common is that the butter was too soft. If it’s a warm day or your kitchen runs hot, your butter might get too soft without you realizing it. This causes the cookies to lose structure and spread more in the oven. If this happens, try chilling the dough in the fridge for 30-60 minutes before baking. Also, double check that your baking sheet isn’t warm from a previous batch, it should be cool when you bake the cookies.
If your cookies didn’t spread much, it could be due to a little extra flour or very cold dough. You can gently press the dough balls down a bit before baking for a flatter, more spread-out cookie.
This dough is best for scooping, not rolling. It’s soft and designed to spread slightly.
Absolutely! You can fold in sprinkles with the chocolate chips or use them in place of the chocolate for a fun, colorful version. Just avoid nonpareils, as they can bleed into the dough.
Storing and Freezing
Once your Chocolate Chip Sugar Cookies have completely cooled, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days.
Freezing
Scoop the cookie dough into balls and place them on a baking sheet lined with parchment. Freeze for about 1 hour, or until firm. Transfer the dough balls to a freezer-safe bag or container. Freeze for up to 3 months. To bake, let the dough balls sit at room temperature for about 20-30 minutes before baking.
Flavor Variations
Want to switch things up? These simple add-ins and swaps give your sugar cookies a fun, flavorful twist.
- White Chocolate Raspberry- Swap regular chocolate chips for white chocolate chips, and gently fold in freeze-dried raspberries for a fruity pop.
- Mocha chip- Add 1 tablespoon of instant espresso powder to the dry ingredients for a subtle coffee-chocolate flavor.
- Mint chocolate chip- Add 1/2 teaspoon peppermint extract in place of the almond extract and toss in a handful of chopped Andes mints.
- Chopped nuts- Mix in chopped walnuts, pecans, or almonds for some crunch.
Did You Make This Recipe
After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
Chocolate Chip Sugar Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/4 cups white granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/2 cups all-purpose flour , spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cups mini chocolate chips, plus more for topping
Instructions
- Whisk the dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar. Using a stand mixer or hand mixer, beat the softened butter and sugar together on medium speed for about 5 minutes, or until the mixture is light and fluffy.
- Add egg and extracts. Add the egg, vanilla extract, and almond extract to the creamed butter mixture. Continue mixing until well combined, making sure to scrape down the sides of the bowl as needed.
- Add the dry ingredients. Stir in the dry ingredients, mixing on low speed just until combined. Do not over mix.
- Fold in the chocolate chips. Gently fold in the mini chocolate chips, ensuring they're evenly distributed throughout the dough.
- Scoop. Using an ice cream scoop, portion the dough into rounded balls. Place 6 cookies onto baking sheet lined with parchment paper, spaced 2 inches apart. Then, gently press additional mini chocolate chips onto the tops of each dough ball before baking.
- Bake the cookies. Preheat oven to 350℉. Then, bake for 10-11 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Shape the cookies. If you'd like perfectly round cookies, remove them from the oven and, while still hot, gently scoot each one with a large cookie cutter to shape them. Then, top with extra mini chocolate chips (optional).
- Cool and enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
I love this recipe, its become my go to for months now, but I thought I’d mention you don’t have a oven temperature listed in your instructions anywhere.
Oh my goodness! My apologies, thank you so much for mentioning it. I went ahead and added it in 🙂 And I’m so glad you enjoyed the recipe!!!