These chocolate chip sugar cookies are soft, buttery, and packed with melty chocolate in every bite. Made with just 8 simple ingredients, they're easy to make and absolutely delicious!
Best gooey chocolate chip sugar cookies
I originally made this recipe because I couldn't decide between chocolate chip cookies and sugar cookies. Both are so good, so I thought, why not combine them? After a few tries (and many taste tests), I got it right. These cookies are soft, gooey, and full of melty chocolate. Now, they're my go-to treat!
They're soft in the middle, crisp on the edges, and full of chocolate in every bite. It is buttery, sweet, and super satisfying.
The dough is rich and sweet, with gooey chocolate in every bite. Mix it with dark, milk, or white chocolate chips. Plus, these cookies are made without brown sugar!
The secret? Chilling the dough. It makes the cookies soft and chewy inside with a golden, crisp edge. Bake a batch, and you'll see why they're the best!
Why I love this recipe:
- Buttery and Soft: They're rich, buttery, and melt in your mouth.
- Easy to Make: Simple and beginner-friendly.
- Quick Preparation: Whip up the dough in no time.
- Family Favorite: A treat everyone will love!
- Perfect for Holidays: Great for Christmas, Thanksgiving, and more.
- No Brown Sugar: No need for brown sugar in this sugar cookie recipe.
Ingredients needed
These chocolate chip sugar cookies are honestly the best. Here's the list of ingredients you'll need to make them:
- Flour: All-purpose flour is perfect for this recipe. It gives the cookies the right texture.
- Baking Soda: This helps the cookies rise and spread. Don't use baking powder!
- Salt: A pinch of salt to balance out the sweetness.
- Butter: Use unsalted butter. It makes the cookies soft and delicious.
- Granulated Sugar: White sugar is all you need for these cookies. Any brand works!
- Egg: The egg helps hold everything together and adds moisture.
- Vanilla Extract: Just a little splash of vanilla for extra flavor.
- Chocolate Chips: The best part! These chocolate chips make the cookies amazing.
Step-by-step how to make chocolate chip sugar cookies
Making these gooey chocolate chip sugar cookies is super easy! Just follow these seven simple steps, and you'll have soft sugar cookies in no time. The full recipe with ingredient measurements is at the bottom.
Step One: In a small bowl, whisk together the dry ingredients—flour, baking soda, and salt. Set this aside.
Step Two: In a large bowl (or stand mixer), beat the butter and sugar together for about 1 minute until creamy. Then, add the egg and vanilla extract, and mix until just combined—about 15-20 seconds.
Step Three: Gradually add the dry ingredients to the wet ingredients and mix until combined. Don't overmix! The dough should be slightly sticky. Gently fold in the chocolate chips using a spatula.
Step Four: Chill the dough for at least 30 minutes. You can also chill overnight for best results.
Step Five: Preheat the oven to 350°F (175°C) when ready to bake.
Step Six: Roll 2-3 tablespoons of dough into balls and space them out on a lined cookie sheet. If you want extra chocolate, press a few more chips into the tops of the dough balls.
Step Seven: Bake for 8-10 minutes, or 10-12 minutes if using a 3 tablespoon scoop. They should look pale, puffed, and golden on the bottom. Let them cool on the tray for 5 minutes before transferring to wire racks.
Enjoy your soft, gooey chocolate chip sugar cookies!
My top baking tips for chocolate chip sugar cookies
- Don't over-mix the cookie dough: Mixing too much will make your cookies flat. When adding the dry ingredients, mix just until combined—this keeps your cookies soft and chewy.
- Spoon and level flour: Don't scoop flour directly from the bag; it packs too much. Instead, spoon the flour into your measuring cup and level it off for the right amount.
- Use room-temperature ingredients: Cold butter or eggs can make your dough hard to mix and cause your cookies to spread too much while baking. Let them sit out for a bit before starting.
- Chill the dough: Chilling dough for at least 30 minutes helps your cookies stay thick and soft. If you skip this step, they may flatten too much and become crispy.
- Check baking soda freshness: Expired baking soda won't work properly and can cause your cookies to spread too much. Make sure it's fresh for the best results.
- Store properly: Store cookies in an airtight container for 4-5 days to keep them soft. If you want to keep them longer, freeze them with parchment paper between layers for up to 3 months.
Frequently Asked Questions
How are these chocolate chip cookies different from regular chocolate chip cookies?
Thanks to the sugar cookie base, these chocolate chip sugar cookies are softer and chewier than regular chocolate chip cookies. They have a buttery sweetness without the brown sugar found in traditional sugar cookie recipes. The dough is thicker and fluffier, giving them a melt-in-your-mouth texture. It's the perfect blend of sugar cookies and chocolate chip cookies in one!
Why is my cookie dough crumbly?
Crumbly dough usually means there's too much flour. Make sure you measure flour correctly by spooning it into your measuring cup and leveling it off. If your dough is crumbly, add a little more softened butter and gently knead it in.
Why are my cookies flat?
This can happen if the dough is over-mixed or if you skip chilling the dough. Make sure to mix gently and chill the dough for at least 30 minutes before baking.
How can I make these cookies gluten-free?
Simply use a 1:1 gluten-free flour blend instead of all-purpose flour. Avoid almond or coconut flour for the best results.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time! Prepare the dough, cover it tightly, and store it in the fridge for 2-3 days. When you're ready to bake, just scoop and bake as usual. You can also freeze the dough for up to 3 months—just portion it into cookie dough balls and store them in a freezer bag. When ready, bake straight from the freezer, adding a minute or two to the baking time.
Can you freeze sugar cookies?
Yes! After cooling completely, store your cookies in an airtight container or freezer bag, layering parchment paper between them. They'll keep well in the freezer for up to 2-3 months.
How do I store chocolate chip sugar cookies?
Keep your cookies in an airtight container at room temperature for 4-5 days. If you want them to last longer, freeze them for up to 3 months.
If you love this recipe, try these next!
- Lofthouse Cookies Recipe
- Chewy Coffee Cookies
- Oat Flour Chocolate Chip Cookies
- Gingerbread Cookies (no molasses)
- Healthy Sugar Cookies
- Snickerdoodles (no cream of tartar)
- Healthy Chocolate Chip Cookies
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Best Chocolate Chip Sugar Cookies
Ingredients
- 1 ½ cups all-purpose flour, spooned & leveled
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 stick unsalted butter, (½ cup), softened NOT melted (you can use the microwave in two 5-second increments if needed)
- 1 cup granulated white sugar
- 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
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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