Chocolate Chip Sugar Cookie Recipe
The chocolate chip sugar cookie recipe delivers a rich buttery flavor balanced by gentle sweetness and pockets of melted chocolate.The surface turn’s lightly crisp while the center remains soft and chewy, creating a pleasant contrast in texture. Browned edges add depth, while the vanilla enhances warmth and comfort.The chewiness comes from the butter and sugar working together to hold moisture, allowing the cookie to bend slightly before breaking.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand mixer or whisk
- Rubber spatula
- Baking sheet
- parchment paper,
- Cooling rack
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
- Start by getting the oven ready. Set it to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it so the cookies don’t stick.
- In a large bowl, add the softened butter and sugar. Mix them together until the mixture looks light, creamy, and fluffy. This step helps give the cookies a soft texture.
- Next, add the egg and vanilla extract to the bowl. Mix well until everything is smooth and fully combined.
- In another bowl, mix together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture into the wet ingredients, stirring as you go, until a soft dough forms.
- Once the dough is ready, gently stir in the mini chocolate chips, making sure they are spread evenly throughout.
- Scoop the dough into tablespoon-sized portions and place them on the baking sheet, leaving space between each one. Bake for about 10 to 12 minutes, or until the edges turn lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, and then transfer them to a cooling rack to finish cooling.
Notes
Notes: For softer cookies, slightly under bake them and allow them to finish setting on the baking sheet. The dough can be chilled for 20–30 minutes if you prefer thicker cookies. Dairy-free butter works well as a substitute without changing texture.