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–+ servings
A close up of a chocolate chip cookie.

Chocolate Chip Sugar Cookies

Megan Weimer
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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Dessert
Cuisine American
Servings 20 cookies
Calories 251.5 kcal

Equipment

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Ingredients
  

Chocolate Chip Sugar Cookies

Chocolate Sugar Coating

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.

Notes

I recommend using a kitchen scale to measure the flour in grams for accuracy. If you don't have a scale, fluff the flour up in the bag before scooping into your measuring cup. Swipe off the excess.
If the cookie dough is too difficult to scoop, chill for 5-10 minutes.
For perfectly round cookies, place a round cookie cutter or cup over each cookie a scoot around the edges in a circular motion.
Storage: Store at room temperature in an airtight container for up to 4 days. Don't refrigerate because the edges will lose their crispness.
Freezing: Wait for the cookies to cool completely and freeze in an airtight container for up to 3 months. Place wax paper between each cookie to prevent them from sticking together.

Nutrition

Serving: 1cookieCalories: 251.5kcalCarbohydrates: 32.3gProtein: 2.3gFat: 12.9gSaturated Fat: 7.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.6gTrans Fat: 0.4gCholesterol: 42.5mgSodium: 130.1mgPotassium: 51mgFiber: 0.5gSugar: 19gVitamin A: 311.7IUVitamin C: 0.01mgCalcium: 22.4mgIron: 0.9mg
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