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Chocolate Chip Sugar Cookies Recipe

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4.1 from 3 reviews

SugarBaker cookies are a delightful twist on classic chocolate chip cookies, featuring a rich, buttery dough with a perfect balance of brown and granulated sugars. These cookies are rolled and cut for a uniform shape, then baked to a golden perfection with melty semi-sweet mini-chocolate chips folded in by hand for that irresistible texture and flavor.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour (start with 2 cups and add more if needed)
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet mini chocolate chips

Instructions

  1. Cream Butter and Sugars: In a mixing bowl, use a hand or stand mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
  2. Add Vanilla and Egg Yolk: Mix in the vanilla extract followed by the egg yolk until fully incorporated into the creamed mixture.
  3. Combine Dry Ingredients: Sift together the all-purpose flour and salt. Gradually add the dry ingredients into the wet mixture one cup at a time, mixing well after each addition until completely combined. Use the suggested 2 cups first and add up to 2 1/2 cups if needed to achieve a workable dough.
  4. Fold in Chocolate Chips: Using your hand, gently fold the semi-sweet mini chocolate chips into the dough to avoid breaking them up; do not use the mixer for this step.
  5. Chill Dough: Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps firm up the dough for easier rolling and cutting.
  6. Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
  7. Roll and Cut Cookies: Lightly flour a sheet of parchment paper and roll out the chilled dough to your desired thickness. Use cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.
  8. Bake: Bake cookies in the preheated oven for 10-12 minutes until the edges are just golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Start with 2 cups of flour and add up to 2 1/2 cups as needed to achieve the right dough consistency—it should be firm but pliable.
  • Folding chocolate chips by hand preserves their shape and texture in the cookie.
  • Chilling the dough is essential for best results, as it helps the cookies keep their shape when baking and enhances flavor.
  • Use mini chocolate chips for better distribution and ease when folding into the dough.
  • These cookies are perfect for rolling and cutting into decorative shapes for any occasion.

Find it online: https://bitezly.com/chocolate-chip-sugar-cookies-recipe/