These chocolate chip sugar cookies are a delightful mashup of two beloved classics: sugar cookies and chocolate chip cookies. The dough is a soft, melt-in-your-mouth sugar cookie base studded with plenty of mini chocolate chips. Made from simple pantry staples, this recipe yields bakery-style cookies with a tender, cakey center and lightly crisp edges—perfect for sharing or enjoying with a tall glass of milk.
I just made these for the third time. They are really delicious! Easy to make and they come out perfectly chewy and moist. The first two times I made smaller cookies using the mini chips. This time I made larger using regular sized chips. Right now they are cooling and I can’t wait to enjoy them with a cold glass of milk. Thank you—this is a great recipe.
– Scheryl
I retested this recipe in 2025 to ensure the best texture, consistent shape, an ultra-soft center, and to prevent spreading. You’ll love how reliable and delicious these turn out every time.
Why You’ll Love This Recipe
- Melt-in-your-mouth sugar cookie base with chocolate chips in every bite.
- Soft and chewy centers with lightly crisp edges.
- Loaded with mini chocolate chips so every bite has chocolate.
- Made with pantry-friendly ingredients you likely already have.
- Perfect for holidays, gifting, or everyday cravings.
- Kid-approved and easy to freeze.
- No dough chilling required unless you prefer thicker cookies.
Let’s Chat
I love classic sugar cookies, but sometimes I want the comforting familiarity of a chocolate chip cookie too. This recipe combines both: a soft sugar cookie dough enriched with a touch of brown sugar for chewiness, then studded with mini chocolate chips and rolled in granulated sugar for a pretty finish. It’s become a go-to in my kitchen, especially during the holidays when I want a simple but beautiful cookie to gift or serve.
If you need a sturdier dough for cut-out cookies, look for a no-spread sugar cookie recipe that’s designed specifically for rolling and shaping. These chocolate chip sugar cookies, though, are all about soft centers and that classic sugar-cookie sparkle.
Ingredients for this chocolate chip sugar cookies recipe
Full amounts and details are in the recipe card below. These are the key ingredients and notes to help you choose the best options:
- Butter – Use room-temperature butter (salted or unsalted is fine; adjust salt if using salted).
- Light brown sugar & granulated sugar – Brown sugar adds moisture and chew, granulated sugar helps the outer texture.
- Egg – Binds the dough and contributes to the tender crumb.
- Vanilla extract – Use a good-quality vanilla for the best flavor.
- All-purpose flour – Measure carefully (spoon and level or weigh) to avoid dry cookies.
- Baking soda – Provides a gentle lift.
- Cornstarch – Keeps the texture soft and tender.
- Salt – Balances sweetness and enhances flavor.
- Mini chocolate chips – Minis distribute chocolate evenly; regular chips work too.
How to make these delicious chocolate chip sugar cookies
Below is a concise overview of the method. Refer to the recipe card for exact measurements and bake times.
- Cream the butter and both sugars until light and fluffy.
- Add the egg and vanilla, mixing until combined.
- Fold in the dry ingredients just until incorporated to avoid overworking the dough.
- Stir in the mini chocolate chips.
- Scoop dough into rounded balls, roll in granulated sugar, and press extra chips onto the tops.
- Place on a parchment-lined baking sheet and bake until edges are set and centers remain soft.
- Cool briefly on the baking sheet, then transfer to a wire rack to finish cooling before serving.
- Scoop using a 2-tablespoon scoop for uniform cookies, then roll in granulated sugar.
- Press the dough balls into extra mini chips so they show on top; if the dough flattens, roll back into balls.
- Bake on a lined sheet with spacing between cookies, then cool on a rack.
- Enjoy warm or store for later—these cookies stay soft and flavorful for days when stored properly.
Tips for the Best Chewy Chocolate Chip Sugar Cookies
- Use room-temperature butter — it should be soft but not melting.
- Measure flour accurately — spoon and level or weigh to prevent dense cookies.
- Cream butter and sugar 2–3 minutes for a light, bakery-style texture.
- Mix gently once flour is added to keep the dough tender.
- Choose mini chocolate chips for even distribution, or use regular chips if preferred.
- Roll in granulated sugar for a subtle crunch and a classic sugar-cookie look.
- Bake until edges are just set; centers should look soft and will finish cooking on the hot sheet.
- Press extra chips on top after scooping for an attractive, bakery-style finish.
Frequently Asked Questions – FAQ
Store cooled cookies in an airtight container at room temperature for up to 5 days. Refrigeration can extend their life a bit longer, but bring them back to room temperature before serving for the best texture.
These cookies use a sugar-cookie-style dough with a touch of brown sugar and cornstarch for extra tenderness and a slightly more delicate crumb. Rolling the dough in granulated sugar gives them a subtle exterior crunch and the classic sugar-cookie appearance.
Yes. You can chill the dough in the bowl covered or pre-scoop and chill the dough balls on a sheet. If baking from cold, add a minute or two to the bake time and test one cookie first to gauge timing for your oven.
The Best Chocolate Chip Sugar Cookie
These easy chocolate chip sugar cookies combine a soft sugar-cookie base with mini chocolate chips for a tender, melt-in-your-mouth treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup semisweet mini chocolate chips (plus about 1/3 cup extra for topping)
- 1/3 cup granulated sugar for rolling
Instructions
- Preheat oven to 350°F (190°C). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and slightly fluffy. Add the egg and vanilla and beat until combined.
- Gradually add the flour, cornstarch, baking soda, and salt. Stir just until incorporated—do not overmix. Fold in the mini chocolate chips so they are evenly distributed.
- Scoop rounded 2-tablespoon portions of dough, roll between your palms, and then roll each ball in the granulated sugar. Press the top of each dough ball into the extra mini chocolate chips so they show on the surface. If the dough flattens while working, reshape into balls.
- Place dough balls on the prepared baking sheet about 2 inches apart. Bake for 9 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let cookies 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 and should be used as an approximation.
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