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–+ servings
Chocolate Chip Sugar Cookies on a tray with a small bowl of sugar

Chocolate Chip Sugar Cookies

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These soft and buttery chocolate chip sugar cookies are loaded up with mini chocolate chips. Plus, you only need 9 simple ingredients and there’s no chill time.
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 187
Author Gabby Kislanko

Equipment

Ingredients

  • 1 cup butter, softened (regular or dairy free)
  • 1 cup granulated sugar
  • 1 egg
  • 1½ tsp vanilla extract
  • ¾ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2½ cup all-purpose flour SEE NOTES
  • ⅔ cup mini semisweet chocolate chips (regular or dairy free)

Optional

  • ⅓ cup granulated sugar for rolling optional
US Customary - Metric

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

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
FLOUR: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it, or use the scoop and level method.
CHOCOLATE CHIPS: regular sized will work fine too.
EGG REPLACER: To make these vegan, replace the egg with one flax egg.
Storage Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.

Nutrition

Calories: 187kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 7mg | Sodium: 200mg | Potassium: 57mg | Fiber: 1g | Sugar: 14g | Vitamin A: 373IU | Calcium: 17mg | Iron: 1mg