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Chocolate Chip Sugar Cookies

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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 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
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

Ingredients to make chocolate chip sugar cookies.
  • 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.

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.

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:

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

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.

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.
Front on image of a stack of chocolate chip sugar cookies on a small ceramic plate with a mint green tin of more cookies in the background.

Printable Recipe Card

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 kintted trivet covering part of the background.

Chocolate Chip Sugar Cookies

Author: Kelly Neil
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.
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Cookies & Bars
Cuisine American / Canadian
Servings 27 servings
Calories 106 kcal

Special Equipment

  • Stand or hand mixer
  • Rubber spatula or wooden spoon
  • Fine mesh sieve
  • Plastic wrap
  • Empty paper towel cardboard tubes optional
  • Sharp knife
  • Baking sheet(s)
  • Parchment paper
  • Wire cooling rack
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

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

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. 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.
  • Sift the flour into the mixing bowl, then add the baking powder, salt, and mini chocolate chips.
  • Switch to the paddle attachment and mix on low until a soft dough forms and clears the sides and bottom of the 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 and store in the refrigerator for up to one week, or in the freezer for up to one month.

To Bake The 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 slice the log into ¼ inch wide slices. Place the cookie dough slices on the prepared baking sheet leaving a bit of space around them.
  • Place the cookies in the preheated oven and bake for 10 to 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.

Recipe Notes

  • If you don’t have or want to use light corn syrup you can omit it completely, however, this will 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.

Nutrition

Serving: 35gCalories: 106kcalCarbohydrates: 22gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 64mgPotassium: 25mgFiber: 1gSugar: 13gVitamin A: 30IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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