Best Chocolate Chip Sugar Cookies
User Reviews
5
Best Chocolate Chip Sugar Cookies
Description
Best Chocolate Chip Sugar Cookies start with whisking the dry ingredients—flour, baking soda, and salt. Creamed butter and sugar form the base, to which egg and vanilla are added briefly. Gradual incorporation of dry ingredients results in a slightly sticky dough before folding in chocolate chips carefully to maintain texture.
Chilling the dough for at least 30 minutes (preferably overnight) is key to achieving thicker cookies that hold shape without excessive spreading. Baking at 350°F ensures a golden exterior with a tender inside.
Cookies can be served as a sweet snack or dessert, offering a classic flavor profile with the added touch of chocolate chips. They freeze well both baked and as dough balls, and storage instructions maintain freshness for several days.
Practical advice includes softening butter gently before mixing, choosing salted or unsalted butter appropriately, and using dairy-free substitutes if desired. Freezing instructions for both dough and baked cookies provide flexibility for advance preparation.
Ingredients
- 1 ½ cups all-purpose flour spooned & leveled
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tick butter ½ cup), softened NOT melted (you can use the microwave in two 5-second increments if needed, unsalted
- 1 cup sugar granulated white
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips plus more for topping
Instructions
- In a small bowl, whisk together the dry ingredients (flour, baking soda, and salt). Set this mixture aside.
- Add the butter and sugar to a large mixing bowl or to a stand mixer. Beat them together using a hand mixer or the paddle attachment on a stand mixer for about 1 minute until the mixture becomes creamy.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until they are just combined. Don’t over-beat. Should take about 15 - 20 seconds here.
- Gradually add the dry ingredients to the wet ones and combine with the mixer. DON’T OVERMIX! The dough should be slightly "sticky.”
- Carefully fold in the chocolate chips by hand with a rubber spatula.
- Chill the cookie dough for at least 30 minutes, or ideally overnight for the best results.
- When ready to bake, preheat your oven to 350°F (175°C).
- Roll 2 - 3 tablespoon of dough (depending on how large you want your cookies) into balls and evenly space them out on your lined cookie sheets. You can also add a few more chocolate chips on top of each cookie to make them “pretty” by pressing them down very lightly.
- Bake for 8 - 10 minutes, or until the cookies look pale but are puffed and have a golden bottom. If using a 3 tablespoon scoop, bake for 10 - 12 minutes.
- Allow them to cool for 5 minutes on the baking tray before transferring them to wire racks to cool completely. They should be soft with golden edges and gooey middles. Enjoy!
Notes
- Use unsalted butter for precise salt control, or substitute salted butter and omit added salt.
- For dairy-free versions, use dairy-free vegan butter sticks and dairy-free chocolate chips.
- Soften cold butter with short microwave bursts (two 5-second increments) to avoid melting.
- Chill dough at least 30 minutes to prevent flat, crispy cookies caused by warm butter.
- Portion and freeze dough balls in a single layer for up to two months; bake directly from frozen, adding a minute or two to baking time.
- Freeze baked cookies with parchment paper layers to avoid sticking; store for 2-3 months.
- Store baked cookies at room temperature in an airtight container for 3-5 days or refrigerate for up to six days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 150mg | 6% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 258IU | 5% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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