1 hour 25 minutes

Chocolate Chip Sugar Cookies

Soft and fluffy chocolate chip sugar cookies are the perfect easy recipe for the holiday season or any time of year! With crispy edges and chewy centers, these buttery cookies will be your new family favorite.

Traditional sugar cookies are a Christmas time staple in my family. This year, I had some leftover dough after making our cut-out cookies, and decided to add some chocolate chips and freeze it for later. I’m happy to report that sugar cookie dough makes perfect chocolate chip cookies!

These chocolate chip sugar cookies are fluffier than classic chocolate chip cookies, with delicious crisp edges from the white sugar crust. They are the perfect soft chocolate chip cookies for a special treat any time of year. I especially recommend them if you are looking for another cookie for your Christmas exchange or holiday party. Just double your favorite sugar cookie recipe, and you can have two kinds of cookies to add to your Christmas spread with half the effort. 

For more of our favorite cookies, try these thumbprint cookies with icing or easy chocolate chip marshmallow cookies

A stack of four halves of chocolate chip sugar cookies, showing melty chocolate and fluffy centers.

You Will Love This

  • Chocolate chip sugar cookies are a perfect cookie to add to your holiday exchange. Just double your favorite sugar cookie dough and throw in some extra chocolate chips to add some easy variety!
  • Sugar cookies are neutral in flavor, which makes them great for decorating. Add some icing, drizzled melted chocolate, or crushed peppermint to the tops of these cookies to make them extra festive.

Ingredients

To make this easy chocolate chip sugar cookie recipe, you need the following simple ingredients (exact measurements are in the recipe card below).

Ingredients for chocolate chip sugar cookies with text labels on a white concrete background.

Ingredient Notes

  • Vanilla extract: Vanilla is the key ingredients in flavorful sugar cookies. Use a high quality pure vanilla extract in this recipe.
  • Chocolate chips: I used mini chocolate chips in this recipe, but regular chocolate chips would work great too.
  • Butter: I used salted butter in this recipe because that’s what I had on hand. Feel free to use unsalted butter, just add a tiny pinch more of salt. Let the butter sit out at room temperature for an hour or so to soften before using it.

Instructions

Step One: Add softened butter and sugar to the large mixing bowl. Cream the butter and sugar together with an electric mixer or stand mixer on high speed until smooth and creamy (about 2-3 minutes). 

A glass bowl containing creamed together butter and sugar on a white concrete background. An electric mixer with two beaters rests at the side of the bowl.

Step Two: Add the eggs and vanilla extract and mix for about a minute, until fully incorporated. Add the baking powder, flour and salt and mix on low speed until the dough is just combined. Scrape down the sides of the bowl as needed.

A glass bowl containing creamed together butter and sugar, eggs and vanilla on a white concrete background. An electric mixer with two beaters rests at the side of the bowl.
A glass bowl containing wet ingredients for chocolate chip sugar cookies on a white concrete background. An electric mixer with two beaters rests at the side of the bowl.
A glass bowl containing sugar cookie batter on a white concrete background. Two batter-covered beaters are to the side.

Step Three: Add the mini chocolate chips to the sugar cookie dough and fold them in with a rubber spatula. 

A glass bowl containing sugar cookie batter topped with mini chocolate chips. The chocolate chips are not yet mixed in.
A glass bowl containing chocolate chip sugar cookie batter being stirred with a turquoise spatula.

Step Four: Using a small cookie scoop, scoop out the cookie dough. Roll the dough into tight balls with clean hands. Roll each ball of dough in granulated sugar. Place the balls of dough in the refrigerator to cool for at least an hour. 

Top Tip: It’s crucial to let the cookies chill for the best results. Because they use all white flour, sugar cookies spread a lot if they are not chilled. Chilling the dough will keep your cookies thick and fluffy.

A parchment-lined sheet pan with 20 chocolate chip sugar cookie dough balls.
A hand rolls a chocolate chip sugar cookie dough ball in a small dish of granulated sugar.

Step Five: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the cookies on the cookie sheet, leaving enough room for the cookies to expand slightly. Bake cookies in the preheated oven for about 10-11 minutes, until the edges of the cookies are just barely golden brown. 

A parchment-lined sheet pan with 9 chocolate chip sugar cookies, topped with extra chocolate chips.

Step Six: Scatter some additional chocolate chips over the tops of the hot cookies, if desired. After cooling for about 5 minutes, remove the cookies to a wire rack.

A white scalloped plate with 3 chocolate chip sugar cookies on a white background. More cookies are on a cooling rack to the side, and chocolate chips are scattered around the background.

FAQs

What is the different between regular chocolate chip cookie dough and sugar cookie dough?

Sugar cookie dough uses only white sugar for a fluffier, paler cookie with crispy edges. Chocolate chip cookie dough traditionally includes both white sugar and brown sugar. Brown sugar gives chocolate chip cookies a richer flavor and darker color. White sugar is more neutral in flavor, so your cookie will taste like a traditional sugar cookie!

Do I really need to chill the dough?

Yes! Letting the cookie dough chill is a very important step for good results. Because they use all white sugar, sugar cookies spread a lot if they are not chilled. Chilling the dough will keep your cookies thick and fluffy.

Storage

Store leftover cookies in an airtight container in a cool dry place. Separate layers of cookies with wax paper, so they don’t stick together. For longer storage, I like to freeze the balls of cookie dough and bake them as needed.

A close up side view of a white scalloped plate with 3 chocolate chip sugar cookies.

Chocolate chip sugar cookies

Soft and fluffy chocolate chip sugar cookies are the perfect easy recipe for the holiday season, or any time of year! With crispy edges and chewy centers, these buttery cookies will be your new family favorite.
5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 28 cookies
Calories 148 kcal

Ingredients
  

  • 1 cup butter softened
  • 1 cup granulated sugar plus extra for rolling the cookies
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2.5 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • extra granulated

Instructions
 

  • Add softened butter and sugar to the large mixing bowl. Cream the butter and sugar together with an electric mixer or stand mixer on high speed until smooth and creamy (about 2-3 minutes). 
  • Add the eggs and vanilla extract and mix for about a minute, until fully incorporated. Add the baking powder, flour and salt and mix on low speed until the dough is just combined. Scrape down the sides of the bowl as needed.
  • Add the mini chocolate chips to the sugar cookie dough and fold them in with a rubber spatula. 
  • Using a small cookie scoop, scoop out the cookie dough. Roll the dough into tight balls with clean hands. Roll each ball of dough in granulated sugar. Place the balls of dough in the refrigerator to cool for at least an hour. 
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the cookies on the cookie sheet, leaving enough room for the cookies to expand slightly. Bake cookies in the preheated oven for about 10-11 minutes, until the edges of the cookies are just barely golden brown. 
  • Scatter some additional chocolate chips over the tops of the hot cookies, if desired. After cooling for about 5 minutes, remove the cookies to a wire rack.

Notes

Top Tip: It’s crucial to let the cookies chill for the best results. Because they use all white sugar, sugar cookies spread a lot if they are not chilled. Chilling the dough will keep your cookies thick and fluffy.
Storage: Store leftover cookies in an airtight container in a cool dry place. Separate layers of cookies with wax paper, so they don’t stick together. For longer storage, I like to freeze the balls of cookie dough and bake them as needed.

Nutrition

Calories: 148kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 113mgPotassium: 19mgFiber: 0.4gSugar: 9gVitamin A: 229IUVitamin C: 0.02mgCalcium: 16mgIron: 1mg
Keyword chocolate chip sugar cookies
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One Comment

  1. 5 stars
    Good way to add some variety to the cookie platter without increasing much work if you’re already making sugar cookies

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