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Chocolate Chip Sugar Cookies
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Chocolate Chip Sugar Cookies

A simple sugar cookie filled with chocolate chips and topped with a creamy chocolate frosting.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chilling In Freezer 5 minutes
Total Time 30 minutes
Servings 15 cookies
Calories 287kcal
Author Jenna Shaughnessy

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.

Nutrition

Serving: 1cookie | Calories: 287kcal | Carbohydrates: 56g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 120mg | Potassium: 110mg | Fiber: 2g | Sugar: 34g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg