Chocolate Chip Sugar Cookies

These chocolate chip sugar cookies are a fun twist on two favorite classic cookies! Soft and buttery sugar cookies are loaded up with mini chocolate chips.

We have all been feeling under the weather this week so I whipped up this easy chocolate chip sugar cookies recipe I found on Two Peas and Their Pod to make us all feel a little bit better. What’s not to love about delicious buttery sugar cookies combined with tons of mini chocolate chips, rolled in sugar, and topped with flaky sea salt? We all thought they were delicious–crisp edges and gooey centers and delicious dipped in ice-cold milk.

Chocolate Chip Sugar Cookies

Ingredients:

• 2¾ cups flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp baking powder
• 1 cup unsalted butter, at room temperature
• 1¾ cup white sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tbsp pure vanilla extract or vanilla paste
• 1 cup mini chocolate chips, plus more for garnish

Other:

• ⅓ cup granulated sugar, for rolling cookies
• Flaky sea salt, for sprinkling, optional

How to Make Chocolate Chip Sugar Cookies

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.

Whisk together the flour, cornstarch, baking soda, salt, and baking powder; set aside.

Beat the butter with a hand mixer for 1 minute.

Add 1¾ cups of the sugar and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula, as necessary.

Add the egg, egg yolk, and vanilla extract and beat until well combined.

Gradually add the dry ingredients and mix on low until just combined.

Stir in the mini chocolate chips with a rubber spatula. Don’t over-mix.

Put the remaining ⅓ cup of white sugar in a small bowl.

Form the dough into 2 tablespoons-sized balls per cookie.

Roll each ball in sugar until evenly coated.

Place on the prepared baking sheet 2 inches apart.

Bake for 10 to 12 minutes or until the cookies start to crack. They will be soft in the centers and slightly set around the edges.  Side Note: Check a little bit early, every oven is different. Don’t over bake or the cookies won’t be soft and chewy.

Remove from the oven and gently press extra mini chocolate chips on top of the cookies and sprinkle a little bit of flaky sea salt, if using.

Let the cookies cool on the baking sheet for 5 minutes.

Transfer the cookies to a cooling rack and cool completely. Enjoy.