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These chocolate chip sugar cookies are the ultimate twist on your favorite classic chocolate chip cookies. They are made with a softer, melt-in-your-mouth sugar cookie dough base and packed with mini chocolate chips. This recipe requires only a handful of basic ingredients that you probably already have at home and yields the best cookies ever!
I just made these for 3rd time. They are really delicious! Easy to make and they come out perfectly chewy and moist. The
first 2 time I made smaller cookies using the mini chips. This time I made larger using regular sized chocolate chips. Right now they are cooling. I am eagerly awaiting them with a cold glass of milk! Thank you. This is a great recipe. 🙂
I retested this recipe in 2025 to ensure perfect texture every time: a gorgeous look, an ultra-soft center, and no spreading issues. You’re gonna love these.
Why You’ll Love This Recipe
- Melt-in-your-mouth sugar cookie base.
- Soft + chewy inside, lightly crisp edges
- Loaded with mini chocolate chips (no sad chocolate-free bites)
- Pantry-friendly ingredients
- Perfect for holidays, gifting, and everyday cravings
- Kid-approved and freezer-friendly
- No need to chill the dough unless you want thicker cookies
Let’s Chit Chat
If you know me, you know I am obsessed with sugar cookies, but sometimes I want that nostalgic chocolate chip vibe too. One day, instead of deciding between the two… I just combined them. And the rest if cookie history haha!
This recipe has become a staple in my kitchen, especially around the holidays. It gives that cozy bakery-style cookie feel with zero fuss, and I love how pretty they look rolled in sugar and extra mini chips. If you’re in a cookie-baking mood, I also have a no-spread sugar cookie recipe that rolls beautifully, perfect if you’re prepping a holiday cookie box. And if chilled, bakery-style sugar cookies are more your thing, my crumbl sugar cookies are the pink-frosted version of that same craving.
Chocolate chip sugar cookie recipe Ingredients
Full amounts in the recipe card.
- Butter– You can use salted or unsalted butter just make sure the butter is at room temperature. (For a nuttier, toffee-flavored spin on that same butter, my brown butter chocolate chip cookies brown it first before creaming.)
- Light brown sugar & granulated sugar
- Egg
- Vanilla extract
- Flour
- Baking soda
- Cornstarch
- Salt
- Mini chocolate chips– You can also use regular chocolate chips but I feel like using the mini is more fitting for sugar cookies. For best results, use high-quality ingredients.Â
How to make these delicious chocolate chip sugar cookies
Here is how to make these buttery cookies. Scroll down to the recipe card for full, detailed instructions!
- Cream the butter and sugars together in a stand mixer, a large bowl with an electric mixer, or by hand with a whisk.Â
- Add the egg and vanilla extract, and mix again.
- Fold in the dry ingredients just until the flour disappears and the dough comes together.
- Add in the chocolate chips and mix again.
- Scoop using a small cookie scooper, then roll in white sugar.Â
- Take the dough balls and press them into the extra mini chips. If the cookie dough flattens, press it back together into a ball.Â
- Place the cookie dough balls, chocolate chip side up, on a baking sheet lined with parchment paper and bake in the preheated oven.Â
- Let the cookies cool on a cooling rack before enjoying with a tall glass of cold milk.
Want a cookie with even more color and texture? Try my brown sugar cookie recipe next, it has the same chewy center but with a deeper caramel flavor. And if you love an ultra-soft, bakery-thick cookie, my cream cheese chocolate chip cookies use a similar no-chill method.
Tips for The BEST Chewy Chocolate Chip Sugar Cookies
- Use room-temperature butter – soft, not greasy or melting.
- Measure flour correctly (spoon & level or weigh) to avoid dry cookies.
- Cream butter & sugar for 2–3 minutes for a soft, bakery-style texture.
- Don’t over-mix the dough once flour is added, this keeps cookies tender.
- Use mini chocolate chips so chocolate spreads evenly in every bite.
- Roll dough in sugar for sparkle and a classic sugar-cookie crunch.
- Bake until edges are just set and centers look soft, they’ll finish cooking on the sheet.
- Press extra chocolate chips on top after baking for that bakery finish.
- Want a salty-sweet twist? Press some crushed pretzels into the dough along with the chips, the same way I do in my pretzel chocolate chip cookies.
- Making these for a party? Scoop them smaller and shave a couple of minutes off the bake time, similar to my mini chocolate chip cookies.
Frequently asked questions – FAQ
If you have leftovers, store them in an airtight container at room temperature for up to 5 days. You can also store them in the fridge for a little longer.Â
The difference is the ingredient ratios. I love making my sugar cookies with a little brown sugar to give them that super soft, chewy element, and that’s what I did here. As the cherry on top, I rolled the cookies in granulated sugar for the ultimate sugar cookie vibe. If you want the classic thick bakery-style chocolate chip cookie instead, my crumbl chocolate chip cookies are the ones to make.
You sure can! Make it and chill it in the fridge. You can leave it in its bowl and wrap it with plastic wrap, or scoop and place it on a cookie sheet and chill for later.Â
When baking, add a few extra minutes to your bake time or do a trial cookie first to see how they bake from cold in your specific oven, then bake the rest of the batch.Â
If you’re prepping a whole cookie spread, pair these with my chewy sugar cookies, they chill beautifully too. And if you only want a handful of cookies rather than a full batch, my small batch chocolate chip cookies make just eight from one bowl, no leftover dough to store.
More Cookie Recipe Favorites
If you tried these Chocolate Chip Sugar Cookies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments! I love hearing from you!
Chocolate Chip Sugar Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup semisweet mini chocolate chips (extra for topping about 1/3 cup)
- 1/3 cup granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (190°C) then line a large baking sheet with parchment paper and set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract to the butter mixture, and beat until well combined.1/2 cup unsalted butter, 1/3 cup granulated sugar, 1/3 cup brown sugar, 1 egg, 1/2 teaspoon vanilla extract
- Gradually add the flour, cornstarch, salt, and baking soda to the butter mixture, stirring until well combined. Stir in the chocolate chips until evenly distributed throughout the dough.1 1/4 cup all-purpose flour, 3 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2/3 cup semisweet mini chocolate chips
- Scoop rounded scoops of dough using a 2-tablespoon scoop, roll between the palms of your hands, then roll in granulated sugar, and press the top of the cookies with mini chocolate chips. If the cookies flatten a bit, just roll them back up, then place them onto a lined baking sheet, spacing them about 2 inches apart.1/3 cup granulated sugar
- Bake for 9 minutes, or until the edges are lightly golden and the centers are set but still slightly soft.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
the cookies are delicious and were so easy to make. I also love that you wrote the specific ingredients for each stage, makes it so simple to follow
I’m very glad to hear that the recipe was helpful 🙂
I just made these for 3rd time. They are really delicious! Easy to make and they come out perfectly chewy and moist. The
first 2 time I made smaller cookies using the mini chips. This time I made larger using regular sized cho . chips. Right now they are cooling. I am eagerly awaiting them with a cold glass of milk! Thank you. this is a great recipe. 🙂
That’s fantastic to hear! I’m so glad you’ve been enjoying the recipe. Switching up the chip size sounds like a fun variation, and enjoying them with a glass of milk sounds like the perfect treat. Thank you for trying out the recipe and sharing your feedback!