Chocolate Chip Sugar Cookies

Chocolate Chip Sugar Cookies stacked, and one cookie leaning against the stack.

Print Recipe

5 from 1 vote

Easy chocolate chip sugar cookies that are great to bake with your children on a Saturday afternoon.

Prep Time15

Total Bake Time21

Chill30

Total Time1 6

Course: Cookies, Kid-Friendly

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 188kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
1 cup (200 g) Sugar white
1 teaspoon (1 teaspoon) Vanilla Extract
1 (1) Egg room temperature
3 cups (375 g) All-purpose flour
1 ½ teaspoon (1.5 teaspoon) Baking powder
½ teaspoon (0.5 teaspoon) Baking soda
½ teaspoon (0.5 teaspoon) Ground cinnamon
¼ teaspoon (0.25 teaspoon) Kosher Salt
¾ cup (135 g) Mini chocolate chips

Instructions

Weigh or measure the sugar into a bowl and set it aside. Next, weigh or measure the flour, baking powder, baking soda, cinnamon, and salt into another bowl and run a whisk through to blend.
I cream the butter at medium speed in a stand or hand-held mixer for a minute. Then, add the sugar and mix for 2 to 3 minutes. Add the vanilla extract, then add the egg and mix it through. Turn the mixer to low and add the flour mixture about a third at a time until incorporated. I scrape down the sides and across the bottom and turn the mixer on for another 30 seconds. Last, add the mini chocolate chip and mix through the cookie dough. You may always finish by hand if chips are not evenly distributed through the cookie dough. Cover and refrigerate for half an hour.
I lay a pastry mat or a piece of parchment paper on the counter and lightly sprinkle powdered sugar so the cookie dough does not stick. Then, take a hardball-size amount of the cookie dough and place it on your mat. You can use whatever type of rolling pin and roll it out to ¼" or ⅜" thick. I used a 3" round cookie cutter, but feel free to use whatever shape you prefer.
I place 9 to 12 cut-out cookies on a parchment paper-lined cookie sheet pan and bake at 350°F (175°C or 180°C) for 6-8 minutes. You want the tops not to be shiny anymore but not brown around the edges. They should be pale in color. After pulling the cookies out of the oven, leave them on the cookie sheet for a minute. Then, move the cookies to a cooling rack.

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