Chocolate Chip Sugar Cookies
If you like sugar cookies, these chocolate chip sugar cookies need to be the next thing you bake. Your family will literally fight over these they are so good. The mini chocolate chips take these chocolate chip sugar cookies to the next level. Add on a delicious buttercream icing to them and its the most delicious sugar cookie ever.
I love sugar cookies. Honestly, once I came up with this recipe for Chocolate chip sugar cookies with chocolate frosting, I couldn’t believe I didn’t do it sooner! The crispness of the sugar cookies mixed with the mini chips and then topped with ganache is out of this world. They are so flavorful but not overly rich. I can barely keep these in the cookie jar at home because my family (and I) just can’t stop eating them.
If you love a good chocolate chip infused cookie, try out these Chocolate chip cookies with toffee, they are divine!
Why This Recipe Works
- Mini Chips make this recipe shine!
- The Chocolate buttercream frosting is out of this world.
- They are super easy to make.
- These Chocolate Chip sugar cookies are delicious!
Ingredients
The chocolate chip sugar cookie dough is made up of butter, flour, sugar, vanilla, one egg, salt and baking powder. The key is to make sure the butter is room temperature or soft but not melted, this allows for the flour, sugar, egg, vanilla salt and baking powder to make the perfect sugar cookie dough. Once you add in the mini chocolate chips you have a flavor packed sugar cookie.
The frosting is made up of butter, cocoa powder, heavy cream and vanilla. Once all these ingredients are mixed together you have a sweet, silky frosting that glides right on and gives these cookies the most amazing flavor.
Variations
- You could do a white chocolate buttercream frosting on these instead of chocolate to mix it up.
- Mini M&M’s would be a fun substitute for the mini chocolate chips.
- A chocolate ganache would also turn these chocolate chip cookies into a delectable treat.
Instructions
Cream butter, sugar and vanilla with paddle attachment.
Add egg and water. Mix until light in color and fluffy.
In a separate bowl, sift together flour, baking powder and salt.
Mix dry mixture into creamed mixture, then add in the chocolate chips and mix until just incorporated
Divide dough into 2 balls. Cover with plastic wrap and pop into the freezer for 5 mins.
On a lightly floured work surface, roll out the dough to ¼ inch thick. Cut witha cookie cutter (I like scalloped edges).
Place on a silicone baking mat or parchment lined baking sheet.
Bake at 375 degrees F for 8 –10 minutes (9 mins is the sweet spot in my oven). The cookies will be soft to touch but will firm up as they cool down.
Combine the butter, confectioner’s sugar, cocoa powder, heavy cream, vanilla and pinch of salt in the bowl of stand mixer with the whisk attachment (or use an electric handheld mixer).
Starting on low speed, beat the ingredients together until the start to combine, then increase the speed to medium-high and beat until creamy and fluffy. Using a butter knife or palette knife, spread the frosting on the cookies. If desired, put the cookies in the fridge for 15 minutes to allow to frosting to harden.
TIP
Wait until the cookies have completely cooled before you frost them or else the frosting will melt off!
Storage
Store in an airtight container at room temperature for up to a week, or in the fridge for up to 2 weeks.
Frequently Asked Questions
Can you put chocolate chips in a sugar cookie?
The answer is YES! The mini chocolate chips are the perfect size for these cookies.
What is the difference between sugar cookie dough and chocolate chip cookie dough?
Their recipes have a completely different ratio of ingredients. Sugar cookies use more flour than their chocolate-speckled counterparts. Sugar cookies also call for white sugar, while chocolate chip cookies usually use both brown and white sugar.
Do I have to chill the dough before baking?
For sugar cookies yes. Chilling prevents sugar cookies from spreading too quickly while baking in the oven.
You will be missing out if you don’t make these chocolate chip sugar cookies tomorrow! They are perfect for a quick afternoon treat for the kids or a family gathering. Anyone who takes a bite out of one will surely be back for more.
Chocolate Chip Sugar Cookies
Ingredients
For the Cookie
- 8 ounces butter room temp
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- 1 egg
- 2 teaspoons water
- 3 cups flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup mini chocolate chips semi-sweet
For the Frosting
- ½ cup butter softened, not melted
- 1 ½ cups Confectioners sugar sifted
- ½ cup unsweetened cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
- Pinch of salt
Instructions
For the cookies
- Cream butter, sugar and vanilla with paddle attachment.
- Add egg and water. Mix until light in color and fluffy
- In a separate bowl, sift together flour, baking powder and salt.
- Mix dry mixture into creamed mixture, then add in the chocolate chips and mix until just incorporated.
- Test if dough will come togetherby squeezing it together to form a ball. If it falls apart, add another 1 tsp of water.
- Divide dough into 2 balls. Cover with plastic wrap and pop into the freezer for 5 mins.
- On a lightly floured work surface, roll out the dough to ¼ inch thick. Cut witha cookie cutter (I like scalloped edges). Place on a silicone baking mat or parchment lined baking sheet.
- Bake at 375 degrees F for 8 –10 minutes (9 mins is the sweet spot in my oven). The cookies will be soft to touch but will firm up as they cool down.
- Allow to cool completely before frosting.
For the Frosting
- Combine the butter, confectioner’s sugar, cocoa powder, heavy cream, vanilla and pinch of salt in the bowl of stand mixer with the whisk attachment (or use an electric handheld mixer).
- Starting on low speed, beat the ingredients together until the start to combine, then increase the speed to medium-high and beat until creamy and fluffy.
- Using a butter knife or palette knife, spread the frosting on the cookies. If desired, put the cookies in the fridge for 15 minutes to allow to frosting to harden.
- Store in an airtight container at room temperature for up to a week, or in the fridge for up to 2 weeks.
