This Chocolate Chip Sugar Cookie Recipe brings together two classic tastes into one tasty package, making it one of the most fun cookie recipes to date!
Obviously, everyone loves a great, chewy, chocolate chip cookie. I’ve already added chocolate chips to peanut butter cookies, and I got to thinking that chocolate would be the perfect addition to a classic sugar cookie dough!
❤️ Why You’ll Love This Recipe
- No equipment necessary: Mix these up with only a wooden spoon and some elbow grease.
- Perfect to freeze: Did you know cookies freeze beautifully? If they are thin enough, you can also eat them pretty much straight from the freezer as the perfect snack.
- Small batch: This recipe makes 2 dozen, which is perfect when you have a taste for cookies but don’t want to be making tray after tray.
🧾 Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Butter – We use unsalted butter for this recipe but you can use salted if you prefer. Just remember that you may want to reduce the amount of salt the recipe calls for if using salted butter.
- Sugar – Mainly white sugar with a hint of brown will give these cookies their classic taste.
- Extract – Yes, both vanilla and almond!
- Extract – almond is less likely to be in your pantry, so feel free to omit it for more vanilla or why not give peppermint a try?
- Gluten-free – your favorite 1:1 blend should work fine here.
I love to bake on parchment paper. This is easy cleanup, just throw the paper out, but it also allows the cookies not to stick to the pan. Paper also keeps cookies from spreading too thin.
👩🏻🍳 How to Make Easy Chocolate Chip Sugar Cookies
Take a little time to set yourself up here. Melt the butter and let it cool down while the egg warms up to room temp. Preheat the oven and line your baking sheets.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Dry ingredients. Mix the dry ingredients together in a large bowl (Image 1).
Tip: Pick up scoops in several sizes to have on hand. Some are listed in tablespoons and others in numbers that might seem mysterious to you – but a “40 disher” means 40 scoops per quart, which is actually 1.5 tablespoons and perfect for cookies.
STEP 2. Wet ingredients. Make a well in the dry ingredients and pour in the wet ingredients (Image 2). No need to dirty a second bowl!
STEP 3. Mix it up. Fold dry into wet until you have the dough all together, without over-mixing. Stir in the chocolate chips (Image 3).
STEP 4. Scoop. I don’t find that these spread very much, so don’t worry about getting the dough balls too close together (Image 4). Bake until puffed and golden.
Tip: Want the perfect picture-ready cookies you see here? The trick that many bakeries use is to press some extra chocolate chips into the tops of the cookies as soon as they come out of the oven. This way there is no doubt how chocolatey and delicious they are!
💭 Recipe Pro Tips
- Allow to fully cool. Ensure the cookies are completely cool before storing. If they have any warmth they will cause condensation in the container and turn soggy.
- Correct temperature. Make sure your butter and eggs are room temperature before using. Not only will this give you the perfect texture in your finished cookie, they will be easier to work with by hand.
📋 Recipe FAQs
So what sets a chocolate chip sugar cookie apart from a plain ol’ chocolate chip cookie? A chocolate chip sugar cookie is sweet and sugary while the chocolate chip cookie is slightly less sugary. A sugar cookie typically uses a few different types of sugar and more flour vs. a chocolate chip cookie who uses a different ratio of flour to sugar.
A sugar cookie has a higher ratio of flour to butter, so that they hold their shape really well. When you think of cut-out cookies, they are often sugar cookie dough. Butter cookies have a high proportion of butter, making them softer. Think of cookies from a European bakery, or “spritz” cookies that are piped. And then of course there is shortbread, which doesn’t contain eggs and are buttery and crumbly.
This is often personal preference. However, most sugar cookies are softer than not, especially when they are thicker for cut outs or in this recipe. You can often play with types of sugars in a dough to change the flavor and texture.
🍽 What to Serve with Chocolate Chip Cookies
I love to pair cookies with a tall glass of milk, or you might enjoy dipping one into a Peppermint Latte? Whipped Coffee is always a fun drink to make. And don’t forget that these will be perfect for any holiday cookie tray!
Allow the cookies to cool completely before sealing them in an airtight container or a Ziplock bag. They will be happy on the countertop for up to 1 week. If you would like to prolong their life, go ahead and pop the properly stored cookies in the freezer instead. You can keep them there for up to 3 months. Allow them to thaw at room temperature before diving in.
Don’t store these cookies in the fridge. They will dry out.
🍪 More Cookie Recipes You’ll Love
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Chocolate Chip Sugar Cookies
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons brown sugar
- ½ cup butter melted at room temperature
- 1 large egg room temperature
- ¼ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ¼ cup semi-sweet chocolate chips
- Prep. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Combine the dry ingredients. Whisk together the flour, baking soda, salt, granulated sugar, and brown sugar.
- Add the wet ingredients. Make a well in the center of the dry ingredients and add the butter, egg, almond extract, and vanilla extract.
- Mix it all together. Fold the dry ingredients into the wet ingredients and mix until everything is just incorporated. Be careful not to overmix.
- Add the chocolate chips. Fold in 1 cup of chocolate chips.
- Bake. Drop the dough in 1 ½ inch clumps onto the prepared cookie sheets, leaving about 2 inches between each. Bake for 10 minutes (see note).
- Top. Upon pulling the cookies out of the oven, top them with the remaining chocolate chips. They will melt beautifully into the warm cookies.
- These cookies have a hard time flattening. So, unless you want slightly puffy cookies, use a flat-bottomed glass or the back of a metal measuring cup to lightly press the cookies down halfway through the baking time.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.