Chocolate Chip Sugar Cookies
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These are my favorite chocolate chip sugar cookies! These soft and buttery sugar cookies are loaded up with mini chocolate chips. Plus, you only need 9 simple ingredients and there’s no chill time.
Sugar cookies are one of my favorite cookies to make for bake sales, potlucks, the holidays or just because! I love how easy they are to whip up, so you know I had to make a version with chocolate chips!
These chocolate chip sugar cookies are super simple to make and use pantry ingredients I always have in my kitchen. Plus you can easily make them dairy-free or vegan, so they’re great if you have food allergies
Why You’ll Love These Chocolate Chip Sugar Cookies
- You only need 9 pantry ingredients that I bet you already have in your kitchen.
- You can easily make them vegan, egg-free or dairy-free.
- These chocolate chip sugar cookies are super soft and chewy with crisp edges.
- These cookies are so easy to make and you don’t need to chill the dough.
Ingredients Needed
- Butter: you can use regular butter or vegan butter.
- Chocolate Chips: feel free to use regular or dairy-free chocolate chips! I love using mini chocolate chips but you can use regular-sized chocolate chips too if that’s all you have on hand.
- Egg: if you’re vegan or egg-free, swap out the egg for a flax egg.
- Granulated Sugar: since these are sugar cookies, we’re only going to be using granulated sugar!
Step by Step Instructions
Step 1: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, mix the butter and sugar until light and fluffy.
Step 3: Add the egg and vanilla extract and mix until combined.
Step 4: Mix in the flour, salt, baking soda and baking powder until just combined. Stir in the mini chocolate chips.
Step 5: Using a cookie scoop or spoon, scoop out 1 ½ tablespoon-sized cookie dough balls onto the baking sheets. Feel free to roll the cookie dough balls in sugar before baking if you want that sparkly look!
Step 6: Bake one sheet at a time for 8-11 minutes. The edges should be set but not golden brown and the middles will look soft.
Step 7: Let the cookies cool on the baking sheet for 10 minutes, then transfer the cookies to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour, because it’s so easy to add too much flour if you use a measuring cup! If you do use a measuring cup, just make sure you use the scoop and level method.
- If you’re making these cookies egg-free, here is how to make a flax egg: mix 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water in a small bowl. Let sit for 10-15 minutes until gelatinous, then use!
- When you add the dry ingredients, stop mixing the cookie dough as soon as it’s just combined. You want to avoid over-mixing as it’ll make the cookies tougher.
- When the cookies come out of the oven, use a small glass or biscuit cutter to gently scoot the cookies into a perfect shape.
Storage Instructions
Store these chocolate chip sugar cookies in an airtight container at room temperature for up to 5 days.
To freeze, place them in an airtight freezer bag. Let thaw at room temperature before enjoying!
More Sugar Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chip Sugar Cookies
Ingredients
- 1 cup (210 g) butter, softened, (regular or dairy free)
- 1 cup (200 g) granulated sugar
- 1 egg
- 1½ tsp vanilla extract
- ¾ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2½ cup (312.5 g) all-purpose flour, SEE NOTES
- ⅔ cup (110 g) mini semisweet chocolate chips, (regular or dairy free)
Optional
- ⅓ cup (100 g) granulated sugar for rolling, optional
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- Mix in the flour, salt, baking soda, and baking powder until combined. Do not over-mix! Stir in the mini chocolate chips.
- Use a cookie scoop or a spoon, scoop 1.5 tbsp sized balls onto the baking sheets. If you'd like to roll the dough in sugar before baking, pour sugar into a small bowl and roll the dough in it before placing it on the tray.
- Bake one tray at a time for 8-11 minutes, until edges look set, but not golden brown. The middles will look soft.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
This recipe is amazing!! Everyone that has tried them loves them!!! I will definitely make them again thank you! 🍪 😋
So happy to hear this! Thank you for your comment!
My son found this recipe, and loved it so much I made them 3 times that week! He is leaving for college in a few days, and asked for these before he goes! It’s a keeper!
Hi Lisa! So happy to hear these were a hit with you and your son! Hope he has a good time at school 😊
These were so good!! My husband is obsessed with chocolate chip cookies and these were a welcome change to the traditional recipes. Plus I love sugar cookies! They came out perfect!
Hi Kayma! So glad to hear you and your husband enjoyed these! Thank you for your kind review 😊