If you love classic sugar cookies but wish they had a little extra something, this Chocolate Chip Sugar Cookie recipe is about to be your new favorite cookie. These cookies are buttery, chewy, and packed with just the right amount of mini chocolate chips in every bite. The best part? No chill time, no fuss—just an easy recipe that delivers delicious cookies in under 30 minutes!

​I love these sugar cookies with chocolate chips because they are a combination of my two favorite types of cookies. They’re chewy and crispy and are really different than classic chocolate chip cookies. I have tons of cookie recipes on my site. If you are looking for chocolate chip, try my one bowl chocolate chip cookies, olive oil chocolate chip cookies, chocolate chip cookies without brown sugar, and chewy brown butter chocolate chip cookies. And my favorite? Chocolate chip sprinkle cookies!

Why You’ll Love This Recipe

• The Perfect Texture: These are classic sugar cookies with chewy centers and just the right balance of crisp edges. Plus, chocolate chips!
• Easy and Quick: With my recipe, there is no chill time required, so you can whip these up whenever cookie cravings hit. Who wants to wait for cookies?!
• A Fun Twist on a Classic: The addition of chocolate chips takes these from traditional sugar cookies to something even more irresistible.

Ingredients

• Unsalted butter: Melted for a soft, chewy texture and rich buttery taste. Choose high-quality butter for the best flavor.
• Granulated sugar: Classic granulated sugar adds sweetness and helps create crisp edges while maintaining a soft center.
• Brown sugar: I love brown sugar because it adds moisture, depth of flavor, and a slight chewiness to the cookies.
• Large egg: Acts as a binding agent and contributes to the soft texture of the cookies.
• Vanilla extract: I never miss an opportunity to use vanilla! A key ingredient that enhances the overall flavor with warm, sweet notes. Always opt for pure vanilla extract for the best results.
• All-purpose flour: The perfect base for soft and chewy cookies is all-purpose flour. Make sure to measure with a kitchen scale for accuracy to avoid using too much flour.
• Baking soda: Adding baking soda helps the cookies spread slightly and gives them a soft, chewy texture.
• Baking powder: Baking powder adds a little lift without making the cookies too cakey.
• Kosher salt: I always add kosher salt to my bakes! It balances the sweetness and enhances the buttery flavor.
• Mini chocolate chips: Distribute evenly so you get melty chocolate in every bite. Use high-quality chocolate for the best flavor in these easy chocolate chip sugar cookies!

Ingredient Substitutions

• Browned Butter: Swap melted butter for browned butter to add a nutty, rich flavor. You can never go wrong with browned butter, trust me!!! 
• Almond Extract: Add a splash for a subtle, bakery-style twist (yum!)
• White Chocolate Chips: Swap regular chocolate chips for white chocolate for a sweeter variation.
• Gluten-Free Flour: Use a 1:1 gluten-free flour blend for a gluten-free option.

Ingredient Additions

• Toasted Coconut: Toasted coconut would add a chewy, slightly crisp texture to the chocolate chip sugar cookies. 
• Crushed Pretzels: For a sweet-and-salty combo that’s irresistible. I also have a chocolate chip and pretzel cookie recipe! Speaking of pretzels, my kitchen sink cookies are yummy, too!
• Chopped Nuts: Walnuts or pecans add a little crunch to these cookies. 
• Sprinkles: Colorful sprinkles are a fun way to make these extra festive, like in my favorite  Chocolate chip sprinkle cookies recipe!! A nice twist for sure. 

Step by Step Instructions

First, preheat the oven to 350°Fahrenheit and line a baking sheet with parchment paper. You can also use silpat liners, which are my favorite! 

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.

Next, you’ll add the egg and vanilla extract, mixing until fully combined.

Time to add the dry ingredients! Sprinkle in the dry ingredients (all-purpose flour, salt, baking soda, baking powder) and use a rubber spatula to fold everything together until just combined.

Once combined, stir in the chocolate chips until evenly distributed. You can use mini chocolate chips or regular chocolate chips and any type of chocolate you like here! 

Scoop cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake cookies for 9-11 minutes, or until the edges are set and the centers look slightly underbaked. Let the baked cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Expert Tips

• Measure Your Flour Correctly: Too much flour can make the cookies dry—use a kitchen scale for accuracy.
• Underbake Slightly: The cookies will continue setting as they cool, giving you those perfect chewy centers.
• Use Mini Chocolate Chips: They are distributed more evenly, so you get chocolate in every bite.
• Let the Dough Rest for 5 Minutes: This allows the dry ingredients to hydrate and results in a thicker cookie.

Serving Suggestions

• Ice Cream Sandwiches: Sandwich two cookies with a scoop of vanilla or chocolate ice cream.
• Dipped in Chocolate: Half-dip the cookies in melted dark or white chocolate for an elegant touch.
• Crumbled Over Yogurt: A fun way to enjoy cookies for breakfast!
• Pair with Coffee: These buttery cookies are amazing with a hot cup of coffee or tea.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing Cookie Dough: Freeze balls of dough in a freezer bag—bake straight from frozen, adding an extra minute to the bake time.
• Freezing Baked Cookies: Wrap in plastic wrap and store in an airtight container for up to 3 months.
• Reheat for Freshness: Warm cookies in the microwave for 10 seconds to bring them back to life.

Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

Sharing is caring!