Chocolate Chip Sugar Cookie Recipe
The Chocolate Chip Sugar Cookie recipe combines the sweetness of classic sugar cookies with the indulgence of chocolate chips. These soft, chewy cookies are easy to make and perfect for any occasion. With a golden, slightly crisp edge and gooey chocolate chips, they offer the best of both worlds.
Equipment
- Electric mixer or hand whisk
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat (optional)
- Cooling rack
- Spoon or cookie scoop
Ingredients
- 1 cup butter softened (can be regular or dairy-free)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups mini semisweet chocolate chips can be regular or dairy-free
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat for easy cleanup.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, beating well until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Stir in the mini semisweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges of the cookies are golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
❖ Make-Ahead Tip: You can prepare the dough ahead of time and refrigerate it for up to 3 days. This helps the flavors meld together, and the dough becomes easier to handle.
❖ Freezing Option: If you’d like to save some cookies for later, roll the dough into balls, freeze them on a baking sheet, and then transfer them to an airtight container. When you’re ready, bake directly from frozen—just add an extra 2-3 minutes to the baking time.
❖ Flavor Variations: Feel free to experiment with different types of chocolate chips. Dark chocolate or milk chocolate chips can provide a different flavor profile.