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!
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
Calories: 265kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 150mg | Potassium: 26mg | Fiber: 1g | Sugar: 17g | Vitamin A: 258IU | Calcium: 7mg | Iron: 2mg
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