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Chocolate Chip Sugar Cookies

Chocolate Chip Sugar Cookies will melt in your mouth with crisp edges and a buttery crumb almost like shortbread. These are no ordinary chocolate chip cookies!

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I consider my grandma’s recipe to be the Best Ever Sugar Cookies but I love to experiment, so I added mini chocolate chips and they might be my new favorite cookie.

Platter of chocolate chip cookies.

If you are looking for chocolate chip cookies that aren’t Toll House, this recipe is sure to please. They have the light and tender texture of an Amish sugar cookie loaded with chocolate flavor.

Ingredients Needed

  • Butter
  • Vegetable Oil
  • Granulated Sugar
  • Powdered Sugar
  • Eggs
  • Vanilla Extract
  • All Purpose Flour
  • Baking Soda
  • Cream of Tartar
  • Kosher Salt
  • Mini Chocolate Chips

Step By Step Directions

Collage making sugar cookie dough.

Add softened butter and vegetable oil to a mixer bowl with granulated sugar and powdered sugar. Mix until creamy.

Add the eggs and vanilla, beating until incorporated.

Add flour, baking soda, cream of tartar and salt. Mix well.

Adding chocolate chips to cookie dough/mixed.

Add 1 package of mini chocolate chips and beat at low speed until well combined.

Collage rolling cookie dough in sugar, on the cookie sheet, topped with chocolate chips.

Add sugar to a small bowl. Use a medium cookie scoop to make cookie dough balls and roll into sugar.

Place about 2 inches apart on a lined cookie sheet.

Use a cookie stamp or the bottom of a glass to flatten the cookie dough.

Sprinkle with additional mini chocolate chips, lightly pressing into the dough.

Collage: baked chocolate chip cookies/on a cooling rack.

Bake for 11- 12 minutes or until the edges of the cookies are golden brown.

Cool on the cookie sheet about 2 minutes, move to a wire rack to cool completely.

Platter of chocolate chip cookies.

Recipe Notes

Storage: Store cookies in an airtight container at room temperature up to 10 days.

How to Freeze Cookie Dough: Scoop into balls and place on a lined baking sheet. Do not roll in sugar. Freeze for 2 hours. Place into a zip top freezer bag and freeze up to 3 months. Remove from freezer as needed, place on a baking sheet to slightly thaw. Roll in sugar, flatten and top with more mini chocolate chips. Bake 12-14 minutes or until golden brown around the edges.

Cream of Tartar: If you don’t have cream of tartar, substitute with baking powder. Baking powder is baking soda + cream of tartar. So you will use teaspoons of baking powder and skip the baking soda.

Chocolate Chips: I like the mini chocolate chips in these cookies but any variety or size will work.

These Chocolate Chip Sugar Cookies make a large batch so they are perfect to bake share over the holidays or an easy dessert for potlucks and BBQs.

When our family visits, the first thing they all do is head for the cookie jar. Classic Peanut Butter Cookies and Chocolate Chip Walnut Cookies are some of their favorites.

Chocolate chip cookies stacked on a small dessert plate.

Chocolate Chip Sugar Cookies are a delicious version of an Amish sugar cookie with plenty of chocolate chips for a tasty treat that will have everyone coming back for more.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Yield: 68 Cookies

Chocolate Chip Sugar Cookies

Chocolate Chip Sugar Cookies stacked on a small plate.

Chocolate Chip Sugar Cookies will melt in your mouth with crisp edges and a buttery crumb almost like shortbread. These are no ordinary chocolate chip cookies!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup powdered sugar
  • 1 cup granulated sugar + ½ cup for rolling
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 15 ounces ( 1 1/2 10 oz bags) mini chocolate chips, divided

Instructions

  1. Preheat oven to 350°.
  2. Add butter and vegetable oil to a mixer bowl with granulated sugar and powdered sugar. Mix until creamy.
  3. Add the eggs and vanilla, beating until incorporated.
  4. Add flour, baking soda, cream of tartar and salt. Mix well.
  5. Add 1 package (10 ounces) of mini chocolate chips and beat at low speed until well combined.
  6. Add sugar to a small bowl. Use a medium cookie scoop to make cookie dough balls and roll into sugar.
  7. Place about 2 inches apart on a lined cookie sheet.
  8. Use a cookie stamp or the bottom of a glass to flatten the cookie dough.
  9. Sprinkle with additional mini chocolate chips, pressing lightly into the dough.
  10. Bake for 11- 12 minutes or until the edges of the cookies are golden brown.
  11. Cool on the cookie sheet about 2 minutes, move to a wire rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature up to 10 days.

How to Freeze Cookie Dough: Scoop into balls and place on a lined baking sheet. Do not roll in sugar. Freeze for 2 hours. Place into a zip top freezer bag and freeze up to 3 months. Remove from freezer as needed, place on a baking sheet to slightly thaw. Roll in sugar, flatten and top with more mini chocolate chips. Bake 12-14 minutes or until golden brown around the edges.

Cream of Tartar: If you don't have cream of tartar, substitute with baking powder. Baking powder is baking soda + cream of tartar. So you will use teaspoons of baking powder and skip the baking soda.

Chocolate Chips: I like the mini chocolate chips in these cookies but any variety or size will work.

Nutrition Information:

Yield:

68

Serving Size:

1

Amount Per Serving: Calories: 147Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 74mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 1g

Nutritional calculations are estimated and may not be accurate.

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2 Comments

    1. Hi Linda,
      I have updated the recipe card. It’s one cup of powdered sugar and bake at 350°. Thanks for letting me know those items were missing. I hope you try the cookies!

      ~ Milisa

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