These chocolate chip sugar cookies aren't your typical chocolate chip cookie. They're soft, chewy, and made without brown sugar! Rolled in sugar and mini chocolate chips with no chill time required, these are sure to be your new favorite cookie.
You can't beat a classic chocolate chip cookie, but there's something about these chocolate chip sugar cookies that is just *chef's kiss*. Without the brown sugar, the chocolate flavor really shines. They're rolled in sugar and mini chocolate chips for a little extra sweetness, crunch, and more chocolate- which is never a bad thing!
The best part about these cookies is that the dough doesn't require any chill time, just like these olive oil sugar cookies, dulce de leche cookies, and lavender sugar cookies! You can whip up a batch in under 20 minutes with just one bowl and no mixer.
For more chocolate chip cookies, make these cut-out cookies with chocolate chips, brown butter chocolate cookie pie, chocolate chip marshmallow cookies, and raspberry chocolate chip cookies.
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Key Ingredient Notes
- Melted butter- Melted butter is great for making cookies because it helps promote spreading and create those crisp edges. Use unsalted butter to fully control the flavor of the dough.
- Granulated sugar- This is the only kind of sugar you'll need! It sweetens the dough and helps the cookies stay nice and soft.
- Egg and egg yolk- One large egg helps bind the ingredients together and make the cookies get puffy. The egg yolk adds more richness and flavor, plus it makes the cookies extra chewy.
- All purpose flour- This type of flour gives the cookies their hearty texture. Make sure to measure it correctly or in grams with a kitchen scale.
- Baking powder & baking soda- These two leaveners work together to make the cookie dough rise and spread as it bakes. Be careful to not mix up the measurements of the two since baking soda is way stronger than baking powder!
- Chocolate chips- For the regular and mini chocolate chips, I used semi-sweet chocolate. Feel free to use whatever chocolate you prefer, like white, milk, bittersweet, or dark chocolate. You can also use a chopped chocolate bar or chocolate chunks.
Step by Step Instructions
Preheat the oven to 350ยฐF and line 2 baking sheets with parchment paper.
Step 1: Whisk the sugar and melted butter together in a large bowl until well combined.
Step 2: Next, whisk in the egg, egg yolk, and vanilla extract. It will look like a thin paste.
Step 3: With a rubber spatula, fold the flour, baking powder, baking soda, and salt into the wet ingredients until a few streaks of flour remain.
Step 4: Fold in the chocolate chips with until they're evenly distributed throughout the dough.
Step 5: Next, fill a medium bowl with ยผ cup sugar and ยผ cup mini chocolate chips and stir them together.
Scoop the cookie dough with a 2 tablespoon cookie scoop and roll into balls. Roll each ball in the mini chocolate chips before placing on the prepared baking sheet. Leave 1-2 inches between each cookie dough ball so they have room to spread.
Step 6: Bake the cookies for 10-13 minutes until they're golden and set on the edges and puffy in the middle. Let them cool on the pan and transfer to a wire rack to cool completely.
Expert Baking Tips
- Measure the flour correctly. Overmeasuring the flour can make your cookies dry. I highly recommend weighing it in grams with a kitchen scale for the best results. Using metric measurements in baking makes a huge difference and is much more accurate!
- Don't overmix. Only mix the dough until it's just combined with no dry patches of flour. Overmixing your cookies makes them gummy and dense.
- Reshape the cookies. For perfectly round cookies, place a round cookie cutter, biscuit cutter, mug, or other round cup over each and scoot around the edges immediately after taking them out of the oven. Not only does this turn them into perfect circles, but it makes them extra thick!
How to Store Cookies
Store the cookies at room temperature in an airtight container for up to 4 days. Make sure the container is sealed so the cookies don't dry out. I don't recommend refrigerating them because the edges will lose their crispness.
Freezing Tips
After the cookies cool completely, place them in an airtight container with wax paper between each layer to keep them from sticking together. Freeze for up to 3 months. Let them thaw at room temperature for 30 minutes before eating.
Frequently Asked Questions
Yes, just follow the directions and store the dough in an airtight container for up to 3 days in the refrigerator. Let it come to room temperature before baking as normal.
If your cookies spread too much and become flat, it's probably because the melted butter was too hot or you undermeasured the flour.
They probably are overbaked! If they're completely golden brown coming out of the oven, they're overcooked. Pull them out when the edges are light brown and the middles look slightly underdone.
If your cookies don't spread, it's mostly likely because the flour was over-measured. Don't pack the flour into your measuring cup!
More Cookie Recipes to Try
๐ Recipe
Chocolate Chip Sugar Cookies
Equipment
- 2 baking sheets
- 1 whisk
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Chocolate Chip Sugar Cookies
- 226 grams unsalted butter melted
- 200 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 335 grams all purpose flour
- ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 1 cup chocolate chips semi-sweet
Chocolate Sugar Coating
- 50 grams granulated sugar
- 40 grams mini chocolate chips
Instructions
- Preheat the oven to 350ยฐF/180ยฐC and line baking sheets with parchment paper.
- Melt butter if needed and let cool slightly. Whisk sugar and butter together in a large bowl until well combined.226 grams unsalted butter, 200 grams granulated sugar
- Whisk in the egg, egg yolk, and vanilla extract until combined.1 large egg, 1 egg yolk, 2 teaspoon vanilla extract
- Fold flour, baking powder, baking soda, and salt into the wet ingredients with a rubber spatula until a few dry streaks of flour remain.335 grams all purpose flour, ยฝ teaspoon baking powder, 1 teaspoon baking soda, ยฝ teaspoon salt
- Fold in the chocolate chips until evenly distributed.1 cup chocolate chips
- Stir ยผ cup sugar and ยผ mini chocolate chips together in a small bowl. Scoop out 2 tablespoon cookie dough and roll it into a ball. Roll the cookie dough ball in the sugar and press the chocolate chips into it.50 grams granulated sugar, 40 grams mini chocolate chips
- Place balls of cookie dough on the baking sheets about 1-2 inches apart. Bake for 10-13 minutes in the preheated oven until the edges are set and the middles are still puffy.
- Let the cookies cool on their pan for 10 minutes and transfer to a wire rack to cool completely.
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