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+ servings
A stack of chocolate chip cookies broken in half on a small plate.

Chocolate Chip Sugar Cookies

Soft and chewy chocolate chip sugar cookies, only 8 ingredients needed! Add in sprinkles for a festive treat.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 12 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 12 cookies
Calories 273kcal
Author Ella


  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 1 stick unsalted butter room temperature
  • 1 cup sugar
  • 1 egg room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 cup chocolate chips
  • ½ cup sprinkles optional


  • Whisk your flour, baking powder and salt together in a medium bowl.
  • In a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter and sugar together until it is light and airy.
  • Add your egg and vanilla extract and beat again on medium-high speed for another minute. Make sure you scrape the bottom and sides of the bowl.
  • Fold in the dry ingredients, making sure there are no streaks of flour left. Fold in your chocolate chips, and your sprinkles if you're using them.
  • Scoop out the dough using a cookie scoop, about 2 tablespoons, and roll the dough into balls. Place on a plate or a lined baking tray and chill for at least 2 hours (you can leave up to 3 days though, make sure they are covered with clingfilm).
  • Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper and place the chilled cookie dough on the sheets about 3 inches apart. Bake for 12-14 minutes, they should be slightly golden.
  • Let the cookies cool for 10-15 minutes on the tray before moving to the cooling rack.


My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Click on 'Metric' above ingredients to get the metric measurements. 
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Storage: keep the baked cookies in a tupperware for up to 5 days at room temperature. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two. 


Calories: 273kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 142mg | Potassium: 25mg | Fiber: 1g | Sugar: 28g | Vitamin A: 255IU | Calcium: 27mg | Iron: 1mg