Chocolate Chip Sugar Cookies

These chocolate chip sugar cookies boasts a perfect balance of crispness along the edges, a soft center, and an abundance of chocolate chips.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chilling Time 1

Total Time 1 30

Servings medium cookies

Calories 169kcal

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.

- 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.