Chocolate Chip Studded Sugar Cookies
Indulge your sweet tooth with these Chocolate Chip Studded Sugar Cookies—a delightful twist on the classic sugar cookie you know and love. These soft, buttery cookies are perfectly tender on the inside, with irresistibly crisp edges and bursts of chocolatey goodness in every bite. The dough is enriched with vanilla extract for extra depth of flavor, while semisweet or milk chocolate chips provide the perfect balance of sweetness. For an added touch of sparkle and crunch, roll the dough in sugar before baking. With a quick prep time of just 20 minutes, these cookies are an ideal treat for any occasion, from casual weeknight desserts to festive cookie swaps. Bake these melt-in-your-mouth goodies to golden perfection and watch them disappear in no time! Keywords: sugar cookies, chocolate chip cookies, easy cookie recipes, homemade desserts, quick baking recipes.
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 1 Large egg
- 2 teaspoons Vanilla extract
- 1 cup Chocolate chips (semisweet or milk chocolate)
- 0.5 cup Optional: Granulated sugar for rolling cookies
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until the dough comes together, being careful not to overmix.
Fold in the chocolate chips using a spatula until evenly distributed.
Optional: Place the additional granulated sugar in a small bowl. Scoop out about 1.5 tablespoons of cookie dough, roll it into a ball, and roll the ball lightly in the sugar before placing it on the prepared baking sheet.
Arrange the dough balls 2 inches apart on the baking sheets to allow room for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just set, and the centers look slightly undercooked. They will continue to cook on the baking sheet after removing them from the oven.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
5665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.0 g | 338% | |
| Saturated Fat | 163.6 g | 818% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1859 mg | 81% | |
| Total Carbohydrate | 783.5 g | 285% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 514.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 284 mg | 22% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1131 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
