At a Glance:
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Chill Time: 1 hour hr
Total Time: 1 hour hr 20 minutes mins
Get the Recipe:
Chocolate Chip Sugar Cookies
These chocolate chip sugar cookies are soft, buttery and studded with mini chocolate chips. They are a fun twist on classic sugar cookies. These cookies are festive, easy and so yummy!
First, add room temperature butter and white sugar to a stand mixer. Beat for 1 minute on high, until combined.
Then, add in egg and vanilla extract. Stir to combine.
Add in flour and baking soda. Stir to combine.
Fold in chocolate chips.
Refrigerate dough for at least 1 hour, up to 24 hours.
Once chilled, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Use cookie scoop to scoop 1 inch round balls of dough onto lined pan.
Bake for 10 to 11 minutes or until cookies are set in the middle.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring them to a wire rack to finish cooling.
Use room temperature butter. Melted or solid butter will yield different textures. I like to set my butter out an hour or two before baking.
Both gluten free 1 to 1 flour and all purpose flour can be used.
Chilling the dough is not optional. I have tried to bake these cookies without chilling and they spread too much.
Mini chocolate chips add the perfect amount of chocolate without being overpowering. I suggest using mini or finely chopped chocolate.
These cookies are soft and fragile. Handle carefully after baking.
Store covered at room temperature for up to 4 days.
Freeze cookies for up to 2 months if desired.
Calories: 269 kcal , Carbohydrates: 39 g , Protein: 2 g , Fat: 12 g , Saturated Fat: 7 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 1 g , Cholesterol: 34 mg , Sodium: 145 mg , Potassium: 23 mg , Fiber: 1 g , Sugar: 21 g , Vitamin A: 316 IU , Vitamin C: 1 mg , Calcium: 17 mg , Iron: 1 mg
Course: Dessert
Cuisine: American