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Best Chocolate Chip Sugar Cookies
5 from 12 votes

Best Chocolate Chip Sugar Cookies

These sugar cookies combine a buttery dough with chocolate chips for a soft, slightly chewy texture. The dough is chilled to prevent spreading during baking, resulting in thick, tender cookies with a pleasant balance of sweetness and chocolate. Adaptable with dairy-free ingredients, these cookies store and freeze well for convenient treats.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 12 cookies
Calories: 265 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. In a small bowl, whisk together the dry ingredients (flour, baking soda, and salt). Set this mixture aside.
  2. 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.
  3. 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.
  4. Gradually add the dry ingredients to the wet ones and combine with the mixer. DON’T OVERMIX! The dough should be slightly "sticky.”
  5. Carefully fold in the chocolate chips by hand with a rubber spatula.
  6. Chill the cookie dough for at least 30 minutes, or ideally overnight for the best results.
  7. When ready to bake, preheat your oven to 350°F (175°C).
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 12 cookies

Amount Per Serving

Calories 265

% 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.