Name: Chocolate Chip Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 ¼ cups sugar; ¾ cup butter (softened); 1 large egg; 1 tablespoon milk; 1 tablespoon light corn syrup; 2 teaspoons vanilla; 2 ¼ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup mini chocolate chips

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These chocolate chip sugar cookies are a sweet, buttery treat! And using the slice and bake method means they're a make-ahead time saver.

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Chocolate chip sugar cookies in a mint green loaf tin lined with a white parchment paper circle on a green and white striped background with a knitted trivet covering part of the background.

This snickerdoodles without cream of tartar recipe is my most popular cookie recipe, and my family and I love these brown sugar shortbread cookies, but I have other cookie recipes that also deserve a chance! Take these chocolate chip sugar cookies for example.

I mean come on, how can you not love this sweet buttery treat? I love making cut out sugar cookies from scratch but for this recipe I chose the slice and bake method.

If you’re not familiar with slice and bake cookies they are such a time saver, especially during the holidays! Just make your cookie dough, roll it into a log shape, and then refrigerate or freeze it until needed. When you want fresh cookies, simply preheat the oven, slice discs from the cookie dough log, and bake them! SO EASY.

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📋Ingredients
👩‍🍳Step-By-Step Instructions
📝Recipe Notes
🖨Recipe

📋Ingredients

Light Corn Syrup—also called clear or white corn syrup, it adds an extra chewiness to the cookies that I love. You can omit if you want.
Mini Chocolate Chips—don’t overpower the sugar cookies the way larger chocolate chips will. If you can’t find them, I recommend substituting finely chopped chocolate of your choice.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

👩‍🍳Step-By-Step Instructions

Place the sugar and butter in the bowl of a stand mixer. Use the whisk attachment on medium-high speed to mix together until the butter is pale and fluffy, about 3 to 4 minutes. Stop the mixer once halfway through mixing and scrape down the sides of the bowl.

While the butter and sugar are mixing, add the egg, milk, light corn syrup, and vanilla to a small bowl. Use a fork to whisk everything together until smooth, and the egg is well mixed in.

Add the egg mixture to the butter and continue to whisk on medium-high until well combined.

Whisked egg, milk, light coen syrup, and vanilla that's been poured into a metal mixing bowl of whipped butter and sugar.

Mixed wet cookie dough ingredients in a metal mixing bowl.

Use a fine mesh sieve to sift the flour into the mixing bowl, then add the baking powder, salt, and mini chocolate chips.

Switch to the paddle attachment. Mix the cookie dough on low speed until a soft dough forms and it clears the sides and bottom of the bowl.

Unmixed cookie dough in a metal mixing bowl.

Cookie dough in a metal stand-mixer mixing bowl.

Dump the cookie dough out onto a work surface and divide it roughly into two. Use your hands to roll each portion of dough into a log-shape about 2 inches (5 cm) in diameter.

Wrap each cookie dough log in plastic wrap. At this point you have two choices:

Chill the cookie dough logs in the refrigerator for a minimum of one hour, and up to one week, and bake as needed.
Freeze the cookie dough logs for up to one month and bake as needed.

Hands rolling cookie dough into a log while a mound of unrolled cookie dough is nearby.

Two logs of cookie dough wrapped in plastic wrap.

Optional Step

To help prevent the bottoms of your cookie dough logs from flattening in the fridge or freezer, try storing them in empty paper towel tubes.

Use scissors to carefully cut the paper towel tubes from one end to the other, lengthwise. Store the cookie dough logs in the fridge or freezer inside the tubes.

Hands using scissors to cut a cardboard paper towel tube down it's length. A wrapped log of cookie dough is nearby.

Logs of cookie dough rolled in plastic wrap and set into two cardboard paper towel tubes which have been cut down the length.

To Bake Chocolate Chip Sugar Cookies

Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.

Remove a cookie dough log from the fridge or freezer. Use a sharp knife to carefully (especially if frozen!) slice the log into as many ¼-inch wide rounds as you need.

A log of cookie dough that's been sliced into ¼-inch discs. A small sharp knife is nearby on the background.

Place the cookie dough slices on the prepared baking sheet with some space around them. I can fit up to 15 cookies on a large baking sheet since the cookies don’t spread much.

A baking sheet lined with kraft-coloured parchment paper topped with unbaked cookie slices.

Place the cookies in the preheated oven and bake them for 10-12 minutes, or until the edges are lightly golden.

Use a small offset spatula or a regular spatula to immediately transfer the cookies from the baking sheet to a wire rack to cool.

A black rectangle wire cooling rack topped with baked chocolate chip sugar cookies.

📝Recipe Notes

If you don’t have or want to use light corn syrup you can omit it completely, however, may change the final texture of the cookies.
If you don’t own a stand mixer you can use a hand mixer or even make the cookies by hand. Just be sure to mix the butter until it is pale in color and fluffy, and stir the flour and chocolate chips in by hand with a wooden spoon or rubber spatula.