Name: Best Chocolate Chip Sugar Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 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)

5 from 6 votes

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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!

gooey and soft chocolate chip sugar cookies

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I originally made this recipe because I couldn't decide between chocolate chip cookies and sugar cookies.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.

all ingredients in chocolate chip sugar cookies in small bowls with labels: flour, butter, sugar, egg, baking soda, chocolate chips, and vanilla extract

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.

creamed butter and sugar in am electric mixing bowl

adding an egg to whipped butter and sugar

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.

chocolate chip sugar cookie dough in a mixing bowl

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.

cookie dough balls scooped onto baking sheet before shaping and smoothing out

chocolate chip sugar cookie dough balls on a baking sheet

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.

stack of chocolate chip sugar cookies with crinkle edges

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!

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.

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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!

gooey chocolate chip sugar cookies recipe

Best Chocolate Chip Sugar Cookies

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!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 50

Serving 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

Unsalted Butter: You can use salted butter but don’t add extra salt to the dry ingredients.

Dairy-Free: You can use dairy-free vegan butter sticks. Earth Balance Sticks are best for baking. Also use dairy-free chocolate chips.

Soften cold butter: 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.

Chilling the dough: 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.

Freezing Cookie Dough: Portion out the dough, roll them into balls, space them out in a single layer in an airtight container, and freeze for up to 2 months. You can bake them straight out of the freezer, but the bake time will likely increase by 1 or 2 minutes.

Freezing 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.

Storing: For best results, store them in either a sealed, airtight container at room temperature for up to 3-5 days. You can also store them in the fridge for up to 6 days.

Nutrition

Course Dessert

Cuisine American

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