Chocolate Chip Sugar Cookies
These chocolate chip sugar cookies are a soft, chewy and light cookie. They are filled with melty chocolate chips and perfect for snacking or parties.
Equipment
- Mixing bowl
- Hand or Stand Mixer
- cookie sheet
- Measuring Cup
- Measuring Spoon
- Wooden spoon or spatula
Ingredients
- .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
Instructions
- 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.
Notes
Tips
- 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.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.