Sugar Cookies with Chocolate Chips are the ultimate Christmas cookies -- soft, chewy, and buttery like traditional sugar cookies AND loaded with tons of chocolate chips. Roll them in sugar for a sparkle and crunch or chocolate chips for an indulgent twist—either way, they're perfection.
For more delicious cookies this Christmas time, try double Chocolate Blossoms and No Spread Cut-Out Cookies.
No need to choose sides -- this chocolate chip sugar cookie recipe has everything we love about chewy sugar cookies AND soft chocolate chip cookies.
The sweetness of the sugar cookie, the chocolatey gooeyness of the chocolate chip cookie, baked to perfection with a soft chewy center and slightly crispy edges. It's all there.
Roll the dough balls in sugar like classic sugar cookies, top them with extra chocolate chips, or do a little of both for a fun mix!
🍪Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Room temperature butter. Butter should feel slightly cool to the touch and leave an indent when pressed. It shouldn't feel squishy.
- Granulated sugar. These aren't quite classic chocolate chip cookies because there is no brown sugar in them -- only white sugar.
- Eggs. The extra egg yolk adds richness and tenderness. You can freeze the extra egg white.
- Vanilla extract. Because of all the chocolate chips in these cookies, the dough can handle a full tablespoon of vanilla extract.
- Chocolate chips. I like a mixture of regular chocolate chips and miniature chocolate chips, but you can go all one way or another with any type of chocolate chips you like -- milk, dark, or semi-sweet. I like the bitterness of dark chocolate with the sweet sugar cookie dough.
- For rolling. You can roll the cookie dough balls in granulated sugar, mini chocolate chips, both, or neither.
🥣How to Make Chocolate Chip Sugar Cookies
Step 1: In a large bowl, beat butter and sugar until fluffy. Add egg, egg yolk, and vanilla and mix for another minute.
Step 2: Sift in the dry ingredients and mix until just combined. Mix in the chocolate chips on low speed. Chill dough for at least one hour.
Step 3: Scoop dough into 2-tablespoon portions. Flatten balls of dough to about 1" thick. Roll pucks in sugar ...
Step 4: ... or press the tops into a bowl of mini chocolate chips.
Step 5: Bake cookies in preheated oven at 350 degrees on a parchment-lined cookie sheet for 10-12 minutes. Do not overbake. The edges should be very light golden brown.
Step 6: Cool on pan for a few minutes, then transfer to a cooling rack.
👉Top Tip: For softer, chewier cookies, chill the dough longer. A shorter chilling time results in thinner cookies that spread more, but they remain moist and delicious.
☑️Tips
- Dough that's been chilled overnight will be pretty hard. Let it sit at room temperature for 10-15 minutes or until it's soft enough to work with.
- If the cookies spread too much, chill the dough a little longer. For a thicker cookie, shape the dough into a tall ball.
- These are very light colored cookies, be careful not to overbake.
🎁Storage
- Store baked cookies in an airtight container at room temperature for about a week or in the fridge for 2 weeks.
- Store chocolate chip cookie dough in a tightly covered container in the refrigerator for up to one week.
📅Make Ahead
- Freeze baked cookies in a single layer between wax paper in a freezer safe container or freezer bag. Thaw at room temperature.
- Freeze cookie dough balls in a freezer bag for up to 3 months. Thaw in the refrigerator and bake as directed.
🎆More Easy Cookie Recipes
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📖 Recipe
Chocolate Chip Sugar Cookies
Ingredients
- ¾ cup unsalted butter, room temperature 1 ½ sticks
- 1 ½ cups granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla yes, tablespoon
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups chocolate chips regular, mini, or a combination -- I use 1 cup regular and ½ cup mini
For Rolling
- ½ cup mini chocolate chips
- granulated sugar
Instructions
- In a large mixing bowl, beat the butter and sugar until light and fluffy, 2-3 minutes. Add egg, egg yolk, and vanilla and mix well, another minute.
- Sift in the flour, baking soda, and salt. Mix until just combined. Add the chocolate chips and mix on low speed until incorporated throughout the dough. Chill dough 1 hour up to overnight.
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- Roll 2-tablespoon portions of dough into balls. Flatten to about 1" thick with the heel of your hand or a measuring cup. Roll in sugar or press the tops into a bowl of mini chocolate chips -- using your hands or a rubber spatula to adhere the chips to the dough.
- Bake 10-12 minutes or until the edges are very light golden brown. Internal temperature should be 190-200. Optional, sprinkle flaky salt on top of cookies coated in chocolate chips. Cool on pan for a few minutes, then transfer to wire rack to cool completely.
Notes
- For softer, chewier cookies, chill the dough longer. A shorter chilling time results in thinner cookies that spread more, but they remain moist and delicious.
- Dough that's been chilled overnight will be pretty hard. Let it sit at room temperature for 10-15 minutes or until it's soft enough to work with.
- If the cookies spread too much, chill the dough a little longer or shape the dough into a tall ball.
- These are very light colored cookies, be careful not to overbake.
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