Chocolate Chip Sugar Cookies | The Sweet Occasion (2024)

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Enjoy the best of both worlds with this easy Chocolate Chip Sugar Cookies recipe! A classic soft sugar cookie meets mini sweet chocolate morsels in this cookie made without brown sugar for a unique, nostalgic twist.

My family and I have always had a soft spot for chocolate chip cookies, but we also love a good sugar cookie! I developed this simple recipe for chocolate chip sugar cookies to satisfy both tastes in one recipe.

My goal was to make these cookies using simple pantry staples (you only need eight!) for a quick and easy recipe. And no need to chill the dough, so you’ll have cookies fresh and ready to enjoy in no time!

Chocolate Chip Vs. Sugar Cookies

The main difference between chocolate chip cookies and sugar cookies is brown sugar. Sugar cookies are made with granulated sugar, which makes them light and crisp, whereas chocolate chip cookies have a combination of granulated and brown sugar. The brown sugar adds a hint of caramel-like molasses which makes the cookies chewier.

Essentially, this recipe is a chocolate chip cookie without brown sugar, which keeps the texture light while also adding the rich flavor and familiar taste of chocolate!

Key Ingredients Notes

Here are the 8 simple ingredients that you’ll need for this recipe. No fuss here, you can whip these up with what you already have on hand.

• All-Purpose Flour - Used to create the main structure and the crispy edges when baked in the oven.
• Baking Soda - Helps the cookies rise slightly for a thick and chewy texture.
• Salt - Not only does salt help activate the baking soda, but it also balances and enhances the sweet flavors.
• Unsalted Butter - Makes the cookies moist and delicious along with a classic buttery flavor. You must use room temperature butter to make sure it blends in well with the rest of the ingredients.
• Granulated Sugar - Adds the classic sweetness you know and love in sugar cookies, along with a bit of chewiness.
• Egg - Helps create structure and moistness while keeping everything together. It also must be at room temperature to help smooth out the batter.
• Pure Vanilla Extract - Adds a comforting warmth that pairs well with the rest of the ingredients.
• Mini Chocolate Chips - I prefer using mini chocolate chips so the cookies resemble more like sugar cookies and less like traditional chocolate chip cookies.

How To Make Sugar Cookies With Chocolate Chips

Before you begin: Preheat the oven to 350°F/177°C. Line two large baking sheets with parchment paper. Read the recipe from start to finish.

Combine dry ingredients: In a medium bowl, whisk the flour, baking soda, and salt until fully incorporated.

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Combine wet ingredients: Add the softened butter and sugar to a stand mixer bowl fitted with the paddle attachment. Beat the butter and sugar together on medium-high speed until the mixture is smooth and creamy for about 1-2 minutes. Mix in the egg and vanilla, then scrape down the sides of the bowl.

Assemble cookie dough: Turn the mixer to low, then slowly add the dry ingredients and mix until just combined. Then, pour in the mini chocolate chips and mix until evenly distributed without overworking the cookie dough.

Scoop, bake, and cool: Use a two-tablespoon cookie scoop to place balls of dough on the prepared cookie sheet, leaving two inches of space between each. Bake for 10-12 minutes or until the cookies are lightly browned around the edges while the centers are still soft. Let the cookies cool on the baking sheet for five minutes before carefully transferring them to a wire rack to cool completely.

Tips For Making Perfect Cookies

These are my favorite tips for making the perfect soft and chewy cookies.

• Use a digital kitchen scale to accurately measure your ingredients for consistent results.
• To keep the cookies tender, avoid overworking the dough. Mix just until the ingredients are combined without any dry streaks of flour.
• Bake the cookies one tray at a time to make sure the heat is evenly distributed in the oven.
• Pull the cookies out of the oven when they're just set and slightly underbaked in the center for a soft, chewy texture when cooled.
• Space the cookie dough balls 2 inches apart on the baking sheet to prevent the cookies from spreading into each other.

Storing & Freezing

Storing: Place the cooled cookies in an airtight container at room temperature for up to one week.

Freezing baked cookies: To freeze baked cookies, arrange them in a single layer on a baking sheet to freeze individually until frozen solid, then stack them in a freezer-safe container, separating layers with parchment paper, for up to three months. Let them thaw on the counter at room temperature before serving.

Freezing unbaked cookies: Scoop the cookie dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer bag and store them in the freezer. Bake directly from frozen, adding a few extra minutes to the baking time as needed.

Recipe FAQ

More Chocolate Chip Cookies You'll Love

• Chewy Chocolate Chip Cookies
• Brown Butter Butterscotch Chocolate Chip Cookies
• Coffee Chocolate Chip Cookies
• Brown Butter Chocolate Chip Cookies
• S’mores Cookies

I hope you love these Chocolate Chip Sugar Cookies as much as we do and that they become a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest. Happy Baking!

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