There’s something about the smell of warm cookies filling the kitchen that turns an ordinary afternoon into a comforting pause. I remember the last time I baked these classic chocolate chip and sugar cookies—somewhere between stirring the dough and waiting for the oven timer, the whole house smelled like a bakery, and I was halfway distracted by the phone buzzing on the counter. The chocolate chips started to melt just right, and the sugar cookies had that perfect golden edge while still holding their buttery crispness. It’s one of those moments where you almost forget you’re supposed to be doing other things, just waiting to taste that first bite. Not everything came out perfectly symmetrical, but that’s part of the charm — handmade, homemade, and utterly inviting.
Why You’ll Love It
– You get two cookie classics in one go, which means no choosing between soft chocolate chip or crisp sugar cookies.
– The recipe is straightforward — and that’s kind of the point. No complicated steps, just simple ingredients and familiar flavors.
– Baking time is just right for when you want a sweet fix without spending hours in the kitchen.
– Both cookies have that nostalgic feel but still fresh enough to impress anyone who stops by.
– If you’re a perfectionist, fair warning: the sugar cookies might not all look exactly the same, but they taste fantastic anyway.
These cookies hold up well, whether you’re sharing them fresh or saving a few for later. They’re fun to make with kids or when you need a little break from the usual routine.
Print
Classic Chocolate Chip Cookies and Sugar Cookies
- Total Time: 32 minutes
- Yield: 24 cookies (12 chocolate chip, 12 sugar cookies) 1x
Description
This recipe provides step-by-step instructions to make two beloved cookies: soft and chewy classic chocolate chip cookies and buttery, crisp sugar cookies. Perfect for any occasion or holiday baking.
Ingredients
2 1/4 cups all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt, divided
1 cup unsalted butter, softened
3/4 cup granulated sugar, divided
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract, divided
2 large eggs
2 cups semisweet chocolate chips
1/4 cup granulated sugar (for sugar cookies)
1/2 teaspoon baking powder
Instructions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together 2 cups of all-purpose flour, baking soda, and 1/4 teaspoon salt. Set aside.
In a separate large bowl, use an electric mixer to cream together the softened butter, 1/2 cup granulated sugar, 3/4 cup brown sugar, and 1/2 teaspoon vanilla extract until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Gradually add the dry flour mixture to the butter mixture, mixing on low speed until just combined.
Stir in the chocolate chips by hand with a spatula.
Using a tablespoon, drop rounded cookie dough balls onto one prepared baking sheet, spacing them about 2 inches apart.
For the sugar cookies, in a medium bowl, whisk together the remaining 1/4 cup flour, 1/4 teaspoon salt, baking powder, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1/2 cup softened butter until a dough forms.
Roll the sugar cookie dough into 1-inch balls and place on the second prepared baking sheet. Flatten each ball slightly with the bottom of a glass dipped in sugar to prevent sticking.
Bake both cookie sheets in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft.
Remove from oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Kitchen Notes
No fancy equipment needed here—just your basic mixing bowls and a baking sheet or two. I usually grab a glass dipped in sugar to flatten the sugar cookies, but you could use your palm if that’s easier. For serving, these cookies pair nicely with a cold glass of milk or a warm cup of tea, especially when you want to slow down a bit. If you want to mix it up, try adding a sprinkle of cinnamon to the sugar cookie dough or swapping out half the chocolate chips for white chocolate. I haven’t tested it all, but a handful of chopped nuts might add a nice crunch too.
FAQ
Q: Can I make the dough ahead of time?
A: Yes, chilling the dough for a few hours or overnight helps the flavors deepen and can make the cookies even better.
Q: How do I store these cookies?
A: Keep them in an airtight container at room temperature for up to five days, or freeze for longer storage.
Q: Can I use a different kind of chocolate?
A: Sure! Semi-sweet is classic, but milk or dark chocolate chips work well too.
If you’re ready to bring a little sweetness into your day, these cookies are waiting. Give them a try, and don’t be surprised if you find yourself reaching for seconds.