Description
Delightfully soft and flavorful Chocolate Chip Sugar Cookies, perfect for any occasion or holiday treat. These easy-to-make cookies combine the sweetness of classic sugar cookies with mini semisweet chocolate chips for a satisfyingly rich bite. Rolled in sugar for a slight crunch, they offer a balanced texture with a hint of vanilla aroma and buttery richness.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins and Coating
- 1 cup mini semisweet chocolate chips
- Extra granulated sugar for rolling the dough balls
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until combined. This evenly distributes the leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color. This step incorporates air for a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter mixture until fully combined, ensuring the batter is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or folding gently until a soft dough forms with no visible streaks of flour remaining.
- Fold in Chocolate Chips: Carefully fold in the mini semisweet chocolate chips to evenly distribute them throughout the dough without overmixing.
- Shape and Coat Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Lightly roll each ball in granulated sugar to create a subtly crisp exterior once baked.
- Arrange for Baking: Place the sugared dough balls on the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for about 2 minutes to firm up, then transfer them to a wire rack to cool completely to room temperature.
Notes
- For crispier cookies, extend the baking time by 1 to 2 minutes but watch carefully to prevent burning.
- Chilling the dough for about 30 minutes prior to baking will result in thicker, less spread-out cookies.
- You can substitute mini semisweet chocolate chips with regular-sized chips or use white chocolate chips for a different flavor profile.
