Chocolate Chip Sugar Cookies (No Chill!)
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.
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
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
CHOCOLATE CHIPS: regular sized will work fine too.
Storage Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.
To freeze, place them in an airtight freezer bag. Let thaw at room temperature before enjoying!
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