Chocolate Chip Sugar Cookies

As much as I love a chocolate chip cookie made with brown sugar (like these butterscotch chocolate chip cookies), sometimes you just can’t beat a sugar cookie! These cookies don’t have any brown sugar in them, so no fear if you’re run out!

Tell me about this recipe!

• These cookies need a bit of chilling time to give you thick and fluffy cookies. I promise you it is so worth it!
• These sugar cookies are made with just granulated sugar, no brown sugar needed in this recipe.
• I made my cookies with chocolate chips but you can also add sprinkles to the dough before baking.

Ingredients Needed

The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.

• Flour: use all purpose flour for these cookies
• Chocolate Chips: feel free to use any kind of chocolate like bittersweet, semisweet or unsweetened. I love using dark chocolate chips to balance out the sweetness!
• Butter: I always use European style butter, like KerryGold, for my baking. European style butter has a higher butterfat content which makes it richer and creamier.

How to make this recipe

Step 1: Whisk your flour, baking powder and salt in a medium bowl.

Step 2: In a stand mixer with the paddle attachment, or in a bowl with a hand mixer, cream your butter for 1-2 minutes until it is soft and creamy.

Step 3: Add your egg and vanilla extract and beat again until it is completely incorporated, about one minute.

Step 4: Pour in your dry ingredients and mix on low, or with a rubber spatula, making sure there are no more streaks of flour.

Step 5: Fold in your chocolate chips, and sprinkles if you’re using them.

Step 6: Using a cookie scoop or a tablespoon, scoop out 2 tablespoons of dough and roll each one into a ball. Place on a plate or a baking tray and chill for 2 hours. Preheat your oven to 350 degrees and place your chilled cookie dough on parchment lined baking trays, about 3 inches apart. Bake for 12-14 minutes.

Recipe Tips

• I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
• I recommend chilling your cookies for the full 2 hours, this will make your cookies thicker and they won’t spread as much in the oven.

Frequently Asked Questions

How do I make my cookies perfectly round?Once your cookies are out of the oven, use a large circular cookie cutter and place it over the cookie. Scoot the cutter around gently, this will smooth out any edges and make your cookies perfectly round.

Is sugar cookie dough the same as chocolate chip cookie dough? Nope! Chocolate chip cookies usually have brown sugar in them, while these sugar cookies just have granulated sugar.

Do I have to chill the dough? Yes, chilling the dough means the cookies won’t spread in the oven as much.

Try these cookie recipes next!

Chocolate Chip Butterscotch Cookies

Thick and Soft Brown Butter Oatmeal Craisin Cookies

Edible Sugar Cookie Dough (No Eggs)

Sprinkle Sugar Cookies

Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.

Recipe