Description
These Chocolate Chip Sugar Cookies combine the classic flavors of buttery sugar cookies with mini chocolate chips and a hint of almond extract for a delightful treat. Soft and chewy with a slight crunch from the rolling sugar, these cookies are perfect for any occasion and easy to bake at home with simple ingredients.
Ingredients
Scale
Cookie Dough
- 1/2 cup salted butter (softened)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 whole large egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups all-purpose flour
- 2 1/2 tablespoons corn starch
- 1/2 teaspoon baking soda
- 1 cup mini chocolate chips
- 1/4 cup sprinkles (optional)
- rolling sugar (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer or stand mixer to cream the softened butter until smooth. Add the brown sugar and granulated sugar, mixing until the mixture is light and fluffy. Scrape down the sides of the bowl with a rubber spatula to mix everything evenly.
- Add Eggs and Extracts: Add in the whole large egg, vanilla bean paste or vanilla extract, and almond extract. Continue beating until all ingredients are fully combined and the mixture is smooth.
- Incorporate Dry Ingredients: Add the all-purpose flour, corn starch, and baking soda to the wet mixture. Mix gently until the dough begins to form, being careful not to overmix to maintain a tender texture.
- Fold in Chocolate Chips and Sprinkles: Gently fold the mini chocolate chips and optional sprinkles into the dough until just combined, distributing evenly throughout.
- Form and Bake Cookies: Using a mini ice cream scoop or a pair of tablespoons, form dough balls and roll them in rolling sugar if using. Place the cookie dough balls onto the prepared baking sheets, spacing them to allow for spreading. Bake for 9 to 10 minutes or until edges are lightly golden.
- Cool and Serve: Allow the cookies to cool for a few minutes on the baking sheets before transferring them to a wire cooling rack to cool completely. Enjoy the cookies warm or at room temperature.
Notes
- You can substitute almond extract with an additional 1 teaspoon of vanilla extract if preferred.
- Rolling sugar adds a nice crunch and sparkle, but is optional.
- For chewier cookies, slightly underbake by removing them a minute earlier.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls before baking can help preserve their shape.
