Chocolate Chip Sugar Cookies

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Chocolate Chip Sugar Cookies are made with a warm classic sugar cookie dough base and loaded with chocolate chips, chocolate chunks and rainbow sprinkles. Soft, buttery, chewy and perfect for all year round and any occasion!

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Chocolate Chip Sugar Cookies

Can’t choose between Cassic Chocolate Chip Cookies and traditional Sugar Cookies? You can have both with this recipe since it’s a nice twist on the two! Warm vanilla cookie dough is filled with a variety of chocolate chips and sprinkles, then rolled into more sugar. 

These cookies are super soft, chewy, buttery, and has crispy edges with a gooey center. Studded with chocolate chips and fun sprinkles everyone will love.

I love these easy Chocolate Chip Sugar Cookies because when you take your first bite, it tastes like a sugar cookie, then once you taste the chocolate it reminds you of a chocolate chip cookie. It’s deliciously unique flavor makes these gems extra special. 

If you love regular sugar cookies, try my Vanilla Bean Sugar Cookies, Sugar Cookie Bars, Giant Sugar Cookies, and Edible Sugar Cookie Dough.

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda: Used as a leavening agent.
• Cornstarch: Helps to make these cookies extra soft, tender and chewy in texture.
• Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
• Egg: You’ll need one whole large eggs at room temperature.
• Vanilla bean paste and almond extract: Both add so much flavor. The almond extract brings out the sugar cookie flavor the most. You could also use vanilla extract instead of paste if you prefer.
• Sprinkles: I love using colorful nonpareil sprinkles or jimmies sprinkles to get the most color. Use your favorite kind and as as much as you want. Switch the colors for different holidays and celebrations.
• Chocolate chips: I love using a combination of chocolate chips. My favorite is mini chocolate chips, regular semi-sweet chocolate chips and chocolate chunks to get different size pieces of chocolate.

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how to make Chocolate Chip Sugar Cookies

Cream butter and sugars: Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. In a large bowl with an electric hand mixer or in the bowl of a stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.

Add in egg, vanilla paste or extract, and almond extract: Continue to beat until combined.

Add dry ingredients: Add flour, corn starch, and baking soda and mix again until dough has formed. Be sure not to over-mix.

Add in chocolate chips and sprinkles: Mix just until combined.

Bake cookies: Using a mini ice cream scoop or 2 tablespoons of dough to form cookie dough balls. Roll into sugar and place dough balls on baking sheet and bake for 9-10 minutes. Let cookies cool for a few minutes then transfer to a wire cooling rack. Enjoy!

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recipe tips

• Mini Cookies: Roll only 1 or a 1/2 tablespoon of cookie dough into sprinkles to make them mini size.
• Make these into ice cream sandwiches: Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
• Perfect shape: Use a mini ice cream scoop and then roll the cookie dough into balls for the perfect cookie shape.
• Room temperature eggs and butter: It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.

variations

• Favorite Mix-Ins and Add-Ins: M&Ms’s, chopped nuts, shredded coconut, Oreos, chopped pretzels, graham cracker pieces, or your favorite candy bar chopped up.
• Chocolate: Use any type of chocolate chips. Mini chips, semi-sweet regular chocolate chips, dark chocolate chips, milk chocolate chips, and even white chocolate chips work for this recipe. Add extra chocolate chips if you want more chocolate flavor. I recommend adding the chocolate chips inside the dough and on top of the dough balls.
• Thicker cookies: Use a regular cookie scoop equivalent to 1/4 cup to make the dough balls. Bake for 1-2 minutes longer. 

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leftovers & storage

To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for up to 1 week.

To Freeze: You can also freeze any leftover cookies for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.

Freezing Cookie Dough: To freeze unbaked cookie dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight freezer-safe container to freeze. Thaw completely before scooping into cookie dough balls. 

To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight container and store in the freezer for up to 6 months.

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