Description
These classic Chocolate Chip Sugar Cookies are chewy, buttery, and loaded with semi-sweet chocolate chips. Perfectly balanced with a hint of vanilla and just the right amount of sweetness, they offer a delightful treat for any occasion. Easy to prepare and bake, they make a perfect homemade dessert or snack.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
Mix-ins
- 2 cups semi-sweet chocolate chips
- Optional: ½ cup sprinkles (for added texture and color)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is creamy and smooth, which helps create a tender cookie texture.
- Add Vanilla and Eggs: Incorporate the vanilla extract and add the eggs one at a time, beating well after each addition to make a homogenous batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough which can lead to tough cookies.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips evenly throughout the dough for a balanced chocolate flavor in each bite.
- Shape Dough Balls: Using a tablespoon-sized scoop, portion the dough and roll into balls. Place them on the prepared baking sheet spaced about 2 inches apart to allow for spreading during baking.
- Optional Decoration: For added sweetness and color, roll each dough ball in sugar or sprinkles before baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies have lightly golden edges while the centers remain soft and chewy.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely and avoid sogginess.
Notes
- For softer cookies, slightly underbake and let cool on the baking sheet before transferring.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- Ensure butter is softened, not melted, for best texture.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Sprinkles are optional but add fun color and extra texture.
