Easy & Chewy Chocolate Chip Sugar Cookies
These drop style Chocolate Chip Sugar Cookies are a delicious twist on the Southern classic sugar cookie!! They are rich and buttery with epically soft and chewy centers, slightly crisp edges, and studded with melted chocolate pools. These sugar cookies are sure to become your new go to sweet treat and holiday cookie obsession!!
Ingredients
- 2 ¾ (344 g) cups All purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 (227 g) cup Unsalted butter melted and cooled
- 1 ¼ (250 g) cup Granulated sugar plus ¼ cup (50g) for rolling
- ¼ (55g) cup Light brown sugar packed
- 1 large Egg
- 1 large Egg yolk
- 1 tablespoon Vanilla extract
- 2 (12 oz) cups Semi-sweet chocolate chips
Instructions
- Cut butter into 1 inch slices and melt in a medium saucepan over medium heat. Remove from heat and pour into the bowl of a stand mixer. Allow the butter to cool for 20 minutes while you prepare the dry ingredients. Alternatively, you can melt the butter in the microwave in 30 second intervals.1 (227 g) cup Unsalted butter
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.2 ¾ (344 g) cups All purpose flour , 1 teaspoon Baking soda , ½ teaspoon Kosher salt
- In the stand mixer bowl with the melted butter, beat the melted butter and both sugars with the paddle attachment until thick and creamy, about 1 minute.(Alternatively you can do this in a large bowl with an electric hand mixer).1 ¼ (250 g) cup Granulated sugar , ¼ (55g) cup Light brown sugar
- Add in the egg, egg yolk, and vanilla extract and mixed until fully combined, scraping the sides of the bowl. About 1 minute.1 large Egg, 1 large Egg yolk , 1 tablespoon Vanilla extract
- Add the flour mixture in 2 additions, mixing until just combined. After adding the second addition of flour, mix until you only see a few streaks. Remove the mixing bowl from the stand mixer and add in the chocolate chips. Using a rubber spatula, fold in the chocolate chips until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.2 (12 oz) cups Semi-sweet chocolate chips
- Line a large baking sheet with parchment paper and set aside. Preheat the oven to 325 degrees F. Remove the chilled dough from the fridge and scoop the dough by 2 ½ tablespoons. Roll dough into tall cookie dough balls. If you have a kitchen scale, the dough balls should weigh 1.7 oz or 47 g. Roll balls in sugar to coat. If your kitchen is warm and your cookie dough balls become wet and sticky, place them in the fridge for 10 minutes to harden. Place 4 balls of dough onto the prepared baking sheet, about two inches apart.
- Bake cookies for 12 - 14 minutes depending on the texture of cookie you like. 12 minutes will yield a soft, gooey cookie while 14 minutes will give you a firmer cookie (don't worry it will still be soft). The cookies are ready when they are a light golden brown on the edge but pale and slightly wet in the middle. The cookies are better when they are slightly underbaked and will harden as they cool.
- Remove the cookies from the oven and firmly tap the baking sheet ( about 5 times) on a heatproof surface to deflate the cookies. Top cookies with extra chocolate chips if desired. Allow cookies to cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely. They will be very soft so be sure to allow them to cool completely. I know its hard!! Enjoy!!
Notes
Properly measure your flour!! I highly recommend using a kitchen scale to measure your dry ingredients, especially the flour. Do not use a measuring cup and directly scoop up your flour. This will lead to too much flour in the recipe. Instead, use the spoon and level method which involves fluffing your flour first, then spooning it into your measuring cup and leveling it off with the back of a butterknife.
Chill the dough: Because this recipe uses melted butter, it is important that the cookies chill prior to baking. If they baked right away and not chilled they will spread.
Gently slam the cookie sheet: Slamming the baking tray after removing the cookies help them to deflate and creates a chewy texture.
Storage: Store any leftover baked cookies in an airtight container at room temperature for 5 days.
Nutrition
Serving: 1cookieCalories: 289kcalCarbohydrates: 38.1gProtein: 2.1gFat: 14.7gSaturated Fat: 9.1gCholesterol: 39mgSodium: 198mgPotassium: 26mgFiber: 1.5gSugar: 23.3gCalcium: 8mgIron: 1mg
Tried this recipe?Tag @vintage_confections on Instagram and write a star review below!!