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These chocolate chip sugar cookies are soft, chewy and bursting with melted chocolate. This no-chill dough recipe is super easy to make. You can have a warm batch of these sweet cookies ready to eat in 30 minutes or less.
If you love a soft, chewy and light sugar cookie, but want to make them a little extra then these chocolate chip sugar cookies are perfect.
You'll love these chocolatey cookies as a special snack or to serve up at parties and celebrations.
🍪 Why To Try This Recipe
Perfect texture - these cookies are soft and chewy with the perfect texture. They also hold together well for dunking in a cold glass of milk.
No chill dough - this dough requires no chill time, so these cookies can be mixed up and baked in just about 30 minutes.
Delicious flavor - the sweet, light sugar cookie base pairs exceptionally well with the melty chocolate chips. Additionally, you can easily customize the flavor by using different types of chocolate or other mix-ins.
- Mixing bowl
- Cookie sheet
- Hand or stand mixer
- Measuring Cups
- Measuring spoons
- Wooden spoon or spatula
- White Sugar
- Chocolate chips
- Baking Soda
See recipe card for quantities.
📖Substitutions & Variations
Here are a few fun flavor variations and ingredient substitutions you can try out.
- Use other mix-ins - ramp up the flavors in these cookies by add other mix-ins like chopped nuts, candy pieces or dried fruits. Add 1 cup of additional mix-ins and take out 1 cup of chocolate chips.
- Make cut out cookies - use cookie cutters or simply shape your cookies into different designs. You will want to make sure you chill the cookies after cutting them into shapes so that they do not spread while baking.
- Add frosting - add some extra sweetness by using a nice thick frosting on top of the cookies. Buttercream is a good choice for these - chocolate, or strawberry would be a nice flavor addition.
- Use different chocolate - we like to use dark chocolate chips, but you can use milk chocolate, mini chocolate chips or white chocolate if you prefer.
Looking for a more traditional chocolate chip cookie? Try these Ultimate Chocolate chip cookies with Crisco.
Follow these step by step instructions to easily make these cookies.
Step one: preheat your oven to 350 degrees Fahrenheit. Also, if you aren't using a non-stick cookie sheet, grease it with butter or non stick cooking spray.
Step two: add softened butter and white sugar to mixing bowl. Mix on medium high speed for a few minutes until creamed together (it will become lighter and fluffier).
Note: softened butter can be left at room temperature for about an hour, or you can cut the stick of butter into chunks and it will soften a little faster.
Step three: Add vanilla extract and eggs to the mixing bowl.
Step four: Mix in eggs and vanilla at medium speed for 1 - 2 minutes or until well combined.
Step five: add flour, salt and baking soda to a separate bowl. Then, turn the mixer on medium to low speed and slowly add the flour mixture.
Step six: Continue mixing in dry ingredients until they are thoroughly combined.
Step seven: Pour in chocolate chips and fold them into the dough.
Step eight: use a tablespoon or cookie scoop to scoop 1.5 sized balls of dough. Then roll dough into a ball.
Step nine: Roll each ball of dough in granulated sugar, then place a few inches apart on a cookie sheet. Bake for 8 - 10 minutes.
Hint: while you never want to overbake cookies, it is extra important with sugar cookies since the dough is more dry. Make sure that the cookies are not golden brown and they are still soft when removing from the oven. They will firm up as they cool.
⭐Recipe Tips for Success
- Measure flour properly - since this dough is on the dry side, make sure you use the correct amount of flour. Using too much will make the cookies dry and crumbly. Scoop and level the flour. This means, scoop it with a spoon into the measuring cup and then level it by scraping across the top with a butter knife.
- Mix just enough - overmixed dough will also lead to dry and crumbly cookies. And, it can make them spread and become thin. Use just enough speed and time with the mixer to combine ingredients well, but don't overdo it.
- Chill if you want - while you don't need to chill this dough, if you want to you can. It helps prevent the cookies from spreading. This is nice to do if you decide to make cut-out cookies and you really want them to hold their shape.
- Use room temperature eggs - room temperature eggs more easily mix into the other ingredients. This helps to avoid overmixing things.
You can store these cookies at room temperature in an airtight container for up to a week. Or in the refrigerator for up to two weeks. You can store the dough wrapped in cling wrap in the refrigerator for up to 5 days.
You can freeze these cookies in a freezer bag or an airtight container for up to a year. Defrost on the countertop or for 15 seconds in the microwave.
You can freeze the dough by wrapping it in cling wrap and packing it in an airtight container or freezer bag for up to 3 months. Defrost overnight in the refrigerator.
No, sugar cookie dough and traditional chocolate chip cookie dough are not exactly the same. Sugar cookie dough has only white sugar and has more flour creating a slightly crisper, less rich cookie base. Chocolate chip cookie dough has brown sugar as well as white sugar.
A perfect sugar cookie should be soft and slightly chewy. Since they have more flour and no brown sugar the dough is less moist. This means you need to be careful to measure ingredients properly and not overmix the dough in order to avoid crunchy cookies.
Yes, you can make the dough up to 5 days in advance (chill it in the fridge). Or, you can make the cookies up to a week in advance.
Yes, this recipe is perfect for making shaped or cut-out cookies. Sugar cookie dough is a littler stiffer than typical cookie dough and holds its shape really well.
Chocolate Chip Sugar Cookies
- Mixing bowl
- Hand or Stand Mixer
- cookie sheet
- Measuring Cup
- Measuring Spoon
- Wooden spoon or spatula
- .25 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1.25 tsp Baking Soda
- 1 cup Softened Butter
- 2 cups White sugar plus a little extra for rolling dough in
- 2 whole Eggs
- 2 cups Chocolate Chips
- 3 cups Flour
- If cookie sheet is not non stick, then grease it with butter or non stick cooking spray.
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 cup of softened butter and 2 cups of white sugar to the mixing bowl.note: soften butter at room temperature for around an hour. Or cut the stick into chunks and it will soften a little faster.
- Cream together butter and sugar by mixing with a hand or stand mixer on medium high speed for a few minutes. It will be well mixed and turn light and fluffy.
- Add 2 eggs and 1 teaspoon of vanilla to the mixing bowl. Turn the mixer on medium speed for another minute or until they are all well combined.
- Add 3 cups of flour, .25 teaspoons of salt and 1.25 teaspoons of baking soda together in a separate bowl.
- Turn the mixer on medium low speed and then slowly add the dry ingredients. Mix until they it is all well combined.
- Add in 2 cups of chocolate chips and fold them into the dough.
- Using a tablespoon or cookie scoop to get balls of dough about 1.5 tablespoons in size.
- Roll each ball of dough in a thin layer of white sugar.
- Place balls of dough on greased cookie sheet a few inches apart.
- Bake for 8 - 10 minutes or until edges are light brown.
- Measure flour correctly - the dough is on the dry side, so make sure to scoop and level the flour. This means, scoop it with a spoon into the measuring cup and then level it by scraping across the top with a butter knife.
- Mix just enough - overly mixed dough gets dry and crumbly. Use just enough speed and time with the mixer to combine ingredients well, but don't overdo it.
- Chill if making cut-outs - if you decide to use a cookie cutter and make cutout cookies, chill the dough for a few minutes first to help prevent spreading.
- Use room temperature eggs - this will help them mix in easier and faster which can help to avoid overmixing.