It can be hard to find treats that satisfy the whole family; kids want sweets, while grown-ups crave something more complex. That is why you have to try this delicious hybrid recipe for Chocolate Chip Sugar cookies. They’re the not-too-sweet treat the whole family will agree on!
If you polled a hundred people about their favorite cookie, you’d hear about two cookies the most: chocolate chip and sugar cookies.
But can you add chocolate chips to sugar cookies!?
Yes, you can! That is why I love this irresistibly easy Chocolate Chip Sugar Cookies recipe!
This no-chill cookie recipe makes a lovely sugar cookie with the exciting addition of bittersweet chocolate. Chocolate Chip Sugar Cookies are the best of both worlds, and they are sure to impress at holidays, parties, or just because, so grab an apron and let’s get baking!
- Unsalted Butter: Grab some cold diced butter to bring these baked sweets a lusciously rich and creamy flavor!
- Granulated Sugar: Granulated white sugar is the classic choice for the satisfying sweet flavor in sugar cookie recipes.
- Baking Powder: Baking powder is a leavening agent that makes cookies rise and gives them a satisfying chew!
- Salt: Salt brings everything together and allows sugary flavors to sparkle.
- Egg: Egg is an essential binder and leavening agent in cookie dough. Use fresh chilled eggs to get your dish's best taste and texture.
- Vanilla Extract: Vanilla is a bean that grows from a tropical tree. It has a wonderfully woody, sweet, and smooth taste that brings out the best in sugary cookies!
- Flour: All-purpose flour is an excellent choice for building a tasty texture in these sweets.
- Milk and Dark Chocolate Chips: These irresistible chips are the highlight of the recipe! You can use one or both to suit your tastes. I am huge fan of chocolate chunks, but you can use mini chocolate chips as well.
See the recipe card for quantities.
Step One: Cream the butter and sugar.
Step Two: Mix in the eggs, vanilla, salt, and baking powder, then gradually mix in the flour.
Step Three: Add the chocolate chips.
Step Four: Scoop dough balls onto a baking sheet with parchment paper.
Step Five: Flatten the dough ball with your hand and then use the cutter to cut it into a neat circle.
Step Six: Bake the biscuits until they begin to brown. Remove them from the oven, transfer them to a wire rack, and enjoy!
- Butter: You can swap the butter for vegan butter as a substitute.
- Baking Powder: If you’re out of baking powder, mix equal parts cream of tartar and baking soda to make a suitable substitute.
- Egg: If you have an egg allergy, try a mixture of flax seeds and water to make an allergen-free egg substitute.
- Vanilla Extract: Almond extract is an excellent swap for this flavoring. You can also use the scrapings of a fresh vanilla bean or vanilla bean paste.
- Chocoholic: If dark and milk chocolate is not enough for you, add even more crave-able cocoa by stirring in some white chocolate chips, too!
- Nuts for Nuts: Add some fun texture and crunch by folding in some toasted almonds, walnuts, or pecans.
- Fun and Fruity: Fold in dried cranberries or golden raisins for a festive touch to this yummy recipe!
- Lined Baking Pan: Use a baking sheet that is lined with parchment paper or a silicone baking mat.
- Mixer and Mixing Bowl: Make the process super easy by using an electric hand or stand mixer with paddle attachment to bring everything together.
- Cookie Scoop: This tool is just right for dishing out the raw dough in even portions.
- Round Cookie Cutout: A 2-inch round cookie cutter will give you a perfectly uniform shape.
- Cooling Rack: A wire rack is the perfect place to quickly cool cookies.
To store these sweets, allow the cookies to cool and then transfer them to an airtight container. Store them at room temperature for up to two weeks.
💭 Top tip
This dough comes out very sticky, so it is easier to scoop the dough and then shape it using the round cutter; however, if you have the time and opt to chill the dough, it will be easier to roll.
Thanks to their speedy preparation, these not-too-sweet treats are ideal for cookie exchanges and unexpected guests. Serve them warm out of the oven or after they’ve chilled. Pair them with coffee, tea, or a yummy hot chocolate!
Yes! While these chocolatey bites may not look exactly the same as traditional sugar cookies, you can still go all out with the decor! Dip them in the chocolate or dust them with sugar. You can even pipe royal icing designs on top of the cookies, just like traditional sugar cookies.
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
Chocolate Chip Sugar Cookies
- Baking pan
- Hand mixer or Stand mixer with a paddle attachment
- Cookie-cutter round, 2-inch / 5 cm diameter
- 8.5 oz Butter
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 2 Eggs
- 2 tablespoon Vanilla extract
- 4 cups Flour
- ½ cup Milk/dark chocolate chips
- Using a mixer, combine 8.5 oz Butter (room temperature) and 1 cup Granulated sugar for 2-3 minutes, starting at medium speed and gradually going to high speed.8.5 oz Butter, 1 cup Granulated sugar
- Mix while adding 2 Eggs, ½ teaspoon Salt, 2 tablespoon Vanilla extract, 1 teaspoon Baking powder, and 4 cups Flour by the spoonful. If the dough becomes too tough for your mixer, mix the rest of the flour by kneading it with your hands, making sure to stop as soon as the flour gets incorporated into the dough evenly.1 teaspoon Baking powder, ½ teaspoon Salt, 2 Eggs, 2 tablespoon Vanilla extract, 4 cups Flour
- Add ½ cup Milk/dark chocolate chips in the end, combining everything well using a spatula.½ cup Milk/dark chocolate chips
- Take a baking sheet lined with parchment paper and scoop little dough balls out of the dough.
- Flatten the dough ball with your hand (approx. 0.5 cm / ¼ -inch), and cut it out with a ring cutter to get a nice round shape.
- Once the baking sheet is full of cookies (16 cookies per tray), they hold their shape well and can be placed closer together, bake them for about 10 minutes at 180 °C / 356 °F on the middle shelf top- bottom heat until they start to brown.
- Leave to cool on a cooling rack and store in an airtight container.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.