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These chocolate chip sugar cookies boasts a perfect balance of crispness along the edges, a soft center, and an abundance of chocolate chips.
I love a good sugar cookie - from chocolate sugar cookies to pecan sugar cookies to just your standard homemade sugar cookies.
So yes you can actually have more than just icing. And that's where these chocolate chip sugar cookies come into play.
Why This Recipe Works
- Simple - Using only seven ingredients, combine them, roll out the dough, and bake.
- Texture - If you love cookies that have a crisp edge but then just melt in your mouth, these are for you.
- Customizable - While I don't decorate these cookies, you can easily add a royal icing or a glaze to make them more festive!
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Ingredient Notes
- Unsalted butter - Use high-quality unsalted butter for a rich and distinct flavor. Ensure it's at room temperature for easier incorporation into the dough.
- Sugar - Granulated sugar provides sweetness and helps create a tender texture.
- Eggs - Fresh eggs at room temperature help bind the ingredients. It also contributes to the cookies' texture and moisture content. I use yolks to get the fat but not add too much moisture.
- Vanilla extract - Enhances the overall flavor profile. Choose pure vanilla extract for the best taste.
- All-purpose flour - All-purpose flour works well, contributing to the cookies' structure. Sift the flour for a smoother dough.
- Salt - Balances the sweetness and enhances the other flavors. Use a pinch to highlight the overall taste.
- Chocolate chips - I like to use mini chocolate chips to have pops of chocolate in every bite.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- Try clarified butter (ghee) for a rich, nutty taste.
- While I like granulated sugar, you can use powdered sugar instead if you want a more fine texture. Coconut or maple sugar could add a different sweetness profile.
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
- Mix things up by using white chocolate chips, dark chocolate chips, or a combination of various chocolates. Even something like butterscotch chips would work well.
Step-by-Step Photos
Please note full ingredient list and instructions of these cookies can be found in recipe card below.
Beat together the butter and sugar until light and fluffy. Beat in the egg yolks and vanilla extract until combined.
Mix in the dry ingredients before adding the chocolate chips.
Form the dough into 2 discs and place in the fridge. Roll out the dough before placing in the fridge. Once ready cut out your favorite shapes.
Place the cookies on a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes or until done.
FAQs
Optimal thickness is at ¼ inch, striking a balance that ensures the cookies are sturdy for handling and decorating, yet delicately textured with a slight crispness on the outside and a soft, tender center.
I use a rolling pin that tells me the thickness that I'm rolling out. Although a ruler is an option, for anyone with baking experience, there's simply no better tool to use in this homemade sugar cookies recipe.
Two critical considerations involve ensuring your dough is adequately chilled and using parchment paper.
If you find that you've handled the dough excessively while cutting out shapes, a quick remedy is placing the baking sheet in the fridge for 15 minutes to restore firmness.
You know cookies are done when the edges are firm, but the middle is slightly soft.
Yes. I mentioned above that you can decorate the cookies with your favorite icing or glaze.
Plain or decorated sugar cookies freeze well up to 3 months. You want to wait for the icing to set completely before layering between sheets of parchment paper in an air-tight container.
When you are ready to eat, thaw the cookies in the fridge or at room temperature
You can also freeze the sugar cookie dough for up to 3 months before rolling out. Just prepare the dough through step 2 and shape into two discs. Wrap in plastic wrap and place in the fridge. When you are ready to prepare, thaw at room temperature for 1 hour before rolling out and following the remaining steps.
Equipment
The equipment you use is important to how the cookies turn out. What is needed is the following:
- Stand mixer - You can also use a hand mixer with mixing bowls.
- Rolling pin - Used to get the precise thickness you need for the dough.
- Cookie cutters - Use your favorite shapes for the cookies.
- Baking sheet - Used to bake the chocolate chip sugar cookies.
Pro Tips/Recipe Notes
- All refrigerated items for this homemade sugar cookies recipe should be at room temperature, which helps the dough mix easily and evenly.
- Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.
- Roll out sugar cookie dough first before placing in fridge for 1 hour so it is easier to get to ¼" thickness.
- If glazing or icing the cookies, wait until they are completely cooled.
Other Cookie Recipes
If you’ve tried these chocolate chip sugar cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! Another holiday favorite are these chocolate blossom cookies. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chocolate Chip Sugar Cookies
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (280 grams)
- ¼ teaspoon salt
- ¾ cup mini chocolate chips
Instructions
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 4-5 minutes or until light and fluffy. Beat in egg yolks and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly add flour and salt to butter mixture. Do not over mix but make sure all the flour is incorporated. Add the chocolate chips and mix until just combined.
- Divide the dough into 2 equal parts. Add some powdered sugar to rolling pin and parchment paper. Roll each portion out onto a piece of parchment to ¼″ thickness. Chill in fridge for 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Remove dough from fridge and use a cookie cutter to cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 10-12 minutes, rotating pan halfway through. You will know the cookies are done when the edges are firm but the middle is still a little soft. Allow to cool for 5 minutes on pan and then transfer to wire rack to cool completely.
Notes
-
- All refrigerated items for this homemade sugar cookies recipe should be at room temperature, which helps the dough mix easily and evenly.
- Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.
- Roll out sugar cookie dough first before placing in fridge for 1 hour so it is easier to get to ¼" thickness.
- You know cookies are done when edges are firm, but middle is slightly soft.
- If glazing or icing the cookies, wait until they are completely cooled.
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