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 made with brown sugar, but there's something about these chocolate chip sugar cookies that is just *chef's kiss*. Without the brown sugar, the flavor of the semi-sweet chocolate really shines through. They're rolled in sugar and mini chocolate chips for a little extra sweetness, crunch, and more chocolate- which is never a bad thing!
These cookies super soft with crisp edges and a gooey center of melty chocolate. It's the extra egg yolk that makes them super chewy and stay soft for days when stored in an airtight container!
The best part about these cookies is that the dough doesn't require any chill time, just like these olive oil sugar cookies and lavender sugar cookies! Yup, they still turn out thick and chewy without going in the fridge. You can whip up a batch in under 20 minutes with just one bowl and no mixer.
If you're seeing this post, I have a feeling that you're a chocolate chip cookie lover. You'll definitely love these pecan chocolate chip cookies, small batch oatmeal chocolate chip cookies, and raspberry chocolate chip cookies.
Jump to:
Ingredient Notes
Here are some notes about the ingredients used. For the complete measurements and full instructions, see the recipe card below.
- Melted butter- Another amazing thing about this recipe- no waiting for your butter to soften! 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 & 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.
- Vanilla extract- Vanilla helps add depth and round out the flavor profile.
- 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. Make sure that both are fresh and not expired or dry. Also be careful to not mix up the measurements of the two since baking soda is way stronger than baking powder!
- Salt- A pinch of finely ground salt balances the flavors and keeps the cookies from being too sweet. I used regular table salt here.
- 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.
Substitutions
- All purpose flour: To make the cookies gluten free, use Bob's Red Mill 1-to-1 Baking Flour. I've tested my recipes with many different gluten free flour brands, and Bob's Red Mill is my favorite!
- Chocolate chips: If your not a chocolate fan, you can leave out the chips to make plain sugar cookies or substitute them for nuts, toffee bits, or butterscotch chips.
Helpful Equipment and Tools
You only need a few basic baking tools here, like a whisk, rubber spatula, cookie sheets, and parchment paper.
Step by Step Instructions
Here's how to make the chocolate chip sugar cookies! Before you start, preheat the oven to 350°F/180°C and line 2 baking sheets with parchment paper.
STEP 1: First, melt your butter if needed and let it cool slightly. Whisk the sugar and 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 ¼ cup sugar and ¼ 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!
Additions and Variations
- Nuts: Finely chopped nuts would be so delicious in these cookies! I recommend pecans, walnuts, or sliced almonds. Toasted coconut flakes would also be great.
- Candy: This is a great way to use up candy from Halloween, Valentine's Day, or another occasion. Try mixing in M&Ms, crushed peppermint, or chopped candy bars like Snickers or Twix.
- Mini marshmallows: Folding in marshmallows and some graham cracker crumbs turns these into s'mores sugar cookies! Bake in a cast iron skillet to make a s'mores skillet cookie.
- Extracts and spices: Adding extracts like almond, maple, or even peppermint is a fun way to customize the flavor. Spices like cinnamon, cardamom, ginger, or nutmeg can be added too.
Storage and Freezing
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
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
📖 Recipe
Chocolate Chip Sugar Cookies
Equipment
- 2 baking sheets
- 1 whisk
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
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ 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 350°F/180°C 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, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Fold in the chocolate chips until evenly distributed.1 cup chocolate chips
- Stir ¼ cup sugar and ¼ 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.
Comments
No Comments