Description
Deliciously soft and chewy chocolate chip sugar cookies that combine the rich flavor of butter and brown sugar with classic chocolate chips. Perfectly rolled in granulated sugar for a sweet, slightly crunchy exterior and baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- ½ cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup chocolate chips
For Rolling
- ½ cup granulated sugar
Instructions
- Cream Butter and Sugars: Add the butter and both powdered and brown sugars to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 10 minutes, scraping down the sides periodically until the mixture becomes pale and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract just until combined, ensuring a smooth mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add this to the butter mixture and mix until just combined.
- Incorporate Chocolate Chips and Chill: Gently fold in the chocolate chips. Cover the dough and chill in the refrigerator for 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape and Roll Cookies: Use a medium cookie scoop to portion out the cookie dough. Roll each portion into a ball, then roll it in granulated sugar. Place the dough balls at least 2 inches apart on the prepared baking sheet.
- Bake: Bake the cookies for 10 to 12 minutes until the edges turn golden brown while the tops remain light in color.
- Cool: Let the cookies cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely.
Notes
- For best results, ensure butter is softened but not melted.
- Chilling the dough helps prevent excessive spreading during baking.
- Do not overbake; cookies should be slightly soft in the center when removed from the oven for a chewy texture.
- Store cookies in an airtight container to maintain freshness up to 5 days.
- Using parchment paper aids in easy cookie removal and cleanup.
