The ultimate soft and gooey chocolate chip sugar cookies recipe. They are sweet, chewy, and easy to make with 8 basic ingredients. Seriously, the best cookies ever!
Best gooey chocolate chip sugar cookies
Let me tell you why this chocolate chip sugar cookie recipe is simply the best. First off, who doesn’t love chocolate chip cookies? They’re a classic, and this recipe takes them to a whole new level of yumminess.
So, why are these cookies the best? Well, for starters, they are incredibly easy to make. You don’t need a bunch of fancy ingredients or complicated steps. Just basic stuff you probably already have in your kitchen.
And the taste? Oh, it’s fantastic. The combination of butter, sugar, and chocolate chips is pure cookie heaven. Plus, you can customize them with your favorite chocolate chips – use dark, milk, peanut butter, or even white chocolate if that’s your thing.
But the real secret? Chilling the dough. It makes the cookies extra soft and chewy on the inside while giving them that perfect golden crisp on the outside. Trust me; these cookies are incredible! Give them a try, and you’ll see what I mean.
Why you’ll love this recipe:
- Buttery and Soft: They have a rich, buttery flavor and a soft, melt-in-your-mouth texture.
- Easy to Make: The recipe is straightforward and beginner-friendly.
- Quick Preparation: It takes minimal time to whip up the dough.
- Family Favorite: They’re guaranteed to be a hit with both kids and adults, making them a go-to treat for the whole family.
- Perfect for Holidays: These cookies are perfect for Christmas, Thanksgiving, and the Holidays.
- No Brown Sugar: These soft sugar cookies with chocolate chips don’t call for brown sugar.
- Addictively Delicious: Once you have one, you’ll want another; they’re that good!
- Endless Variations: You can experiment with different types of chocolate chips or add nuts or other mix-ins for variety.
- Try these classic chocolate chip cookies or these gingerbread cookies without molasses next!
Trust me when I say these are the BEST sugar cookies with chocolate chips you’ll ever eat. You need flour, butter, sugar, vanilla, and a few other pantry staples. Here is a list of everything you need so you are prepared:
- Flour: Use all-purpose flour. This forms the base of the cookies, providing structure and thickness. I also left instructions below on how to make these cookies gluten-free.
- Baking Soda: Baking soda helps your cookies rise and spread, creating a perfect cookie texture. Don’t use baking powder; it’s not the same!
- Salt: A pinch of salt balances the sweetness and enhances the overall flavor.
- Butter: I recommend using unsalted butter. It makes these cookies so soft and delicious. I also left instructions below on how to make these cookies dairy-free.
- Granulated Sugar: White sugar provides the sweetness that makes these cookies irresistible. There’s no brown sugar in these cookies!
- Egg: This binds the cookie dough together and adds moisture to the cookies.
- Vanilla Extract: A dash of vanilla extract adds the best flavor.
- Chocolate Chips: The star of the show! These little morsels of chocolatey goodness are a must for the classic chocolate chip sugar cookie.
Kitchen tools required
These soft sugar cookies loaded with chocolate chips are very easy to make. Here is a list of kitchen utensils you will need so you are prepared:
How to make chocolate chip sugar cookies
Chocolate chip sugar cookies are very easy to make. They come together in 7 simple steps, but let’s walk through the process together. Here are step-by-step directions with pictures for visual reference. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
In a small bowl, whisk together the dry ingredients (flour, baking soda, and salt). Set this mixture aside.
Next, 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. Then, add the egg and vanilla extract to the butter-sugar mixture and beat until they are just combined. Don’t over-beat; it should take about 15 – 20 seconds here.
Now, gradually add the dry ingredients to the wet ones and combine with the mixer. DON’T OVERMIX! The dough should be slightly “sticky.” Then, carefully fold in the chocolate chips by hand with a rubber spatula.
Chill the cookie dough for at least 30 minutes or overnight for the best results.
When ready to bake, preheat your oven to 350°F (175°C).
Then, roll 2 – 3 Tbsp of dough (depending on how large you want your cookies) into balls and evenly space them out on your lined cookie sheets. You can add a few more chocolate chips on top of each cookie to make them “pretty” by pressing them down lightly.
Finally, bake for 8 – 10 minutes until the cookies look pale but are puffed and have a golden bottom. If using a 3 tbsp 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!
Expert baking tips for homemade chocolate chip sugar cookies
- Avoid over-mixing: Your cookies will be flat cookies if you over-mix the dough.
- Spoon and level your flour: Don’t scoop the flour out of the bag with your measuring cup, or your cookies may be dry.
- Use room-temperature ingredients: Using cold ingredients straight out of the fridge will result in longer baking times, and the cookies will flatten out.
- Chill your cookie dough: You must chill the sugar cookie dough! This ensures your cookies are super soft and thick. If you skip this step, the cookies will flatten too much and become crispy.
- Uniform cookie dough size: Use a cookie scoop or measuring spoons to ensure uniform cookie size. This ensures even baking.
- Check the expiration date of your baking soda: If your baking soda is expired or open for more than six months, your chocolate chip sugar cookies will flatten and spread out.
- Customize them: Don’t be afraid to experiment with different types of chocolate chips, nuts, or flavorings to create unique cookie variations.
- Store them for later: Store your cookies in an airtight container at room temperature for 4-5 days. If you want to keep them longer, freeze them in an airtight container with parchment paper between layers for up to 3 months.
Here is a list of the best ingredient substitutions for these soft and gooey chocolate chip sugar cookies. I only recommend swapping 1 – 2 ingredients, so the original recipe doesn’t completely change.
- Unsalted Butter: You can use salted butter, but don’t add extra salt to the dry ingredients.
- Chocolate Chips: Leave them off or experiment with different types of chocolate chips, such as dark chocolate, white chocolate, or peanut butter chips.
- Vanilla Extract: I love vanilla, but if you need, you can use almond extract or maple extract. The flavor of these cookies will change.
- White Sugar: You can substitute brown sugar for white sugar to add a caramel-like flavor to your cookies. The cookies will be chewier.
- Gluten-Free: To make these chewy chocolate chips gluten-free, use this 1:1 gluten-free baking flour. Don’t use almond flour, oat flour, or coconut flour.
- Dairy-Free: You can use dairy-free vegan butter sticks. Earth Balance Sticks are best for baking.
Frequently Asked Questions
What do chocolate chip sugar cookies taste like?
These sugar cookies are sweet, buttery, and taste like soft, gooey chocolate chip cookies. The primary flavors come from vanilla and chocolate chips.
How do you soften cold butter to room temperature quickly?
This is my #1 baking hack. You can soften cold butter for cookies by microwaving it in two short 5-second bursts. Keep the wrapper on to protect the butter stick, and be careful not to melt it entirely.
Why is my cookie dough crumbly?
Cookie dough can become crumbly and dry if there is too much flour in the dough. Avoid this by properly measuring the dry ingredients with a scale or using the spoon and leveling method. You can attempt to fix crumbly cookie dough by adding a bit more softened butter and kneading it gently by hand.
Why are my chocolate chip cookies flat?
Make sure to chill the cookie dough for at least 30 minutes. If your cookies are flat and too crispy, then the butter in the cookie dough was too warm when baked, so the butter melted out.
How long do homemade cookies last?
Homemade cookies typically last for about 3-5 days when stored in an airtight container at room temperature or for 2-3 months when frozen.
Can you freeze sugar cookies?
Yes, you can freeze sugar cookies. First, allow them to cool to room temperature. Then, place them in an airtight container or freezer bag with layers of parchment paper in between each cookie to prevent sticking. Sugar cookies can be stored in the freezer for up to 2-3 months.
How to store chocolate chip sugar cookies:
For best results, store them in a sealed, airtight container at room temperature for 3-5 days. You can also store them in the fridge for up to 6 days.
If you love this recipe, try these next!
- Chewy Coffee Cookies
- Oat Flour Chocolate Chip Cookies
- Gingerbread Cookies (no molasses)
- Healthy Sugar Cookies
- Snickerdoodles (no cream of tartar)
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!
Best Chocolate Chip Sugar Cookies
- 1 ½ cups all-purpose flour, spooned & leveled
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 stick unsalted butter, (1/2 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 tsp vanilla extract
- 1 cup chocolate chips, plus more for topping
- 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 Tbsp 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 tbsp 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!
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