This chocolate chip cookie recipe with powdered sugar puts a twist on classic chocolate chip cookies. There are so many chocolate chip cookie recipes out there it can be hard to know what the difference is between them. Every recipe has a little twist. Either a different ingredient, different quantity for ingredients, or different methods for making the cookies. In this recipe, the primary difference is that it uses powdered sugar instead of granulated sugar. See how that small change impacts the cookie and why you may decide that these are the best chocolate chip cookies you’ve ever made.
Chocolate Chip Cookies with Powdered Sugar
I have tried several different chocolate chip cookie recipes with powdered sugar, but this one from Disney’s Grand Floridian hotel is my favorite. I mean if it’s good enough for all of the guests who visit that gorgeous hotel every day, then I knew it was a recipe I had to try. I love chocolate chip cookies, so I was skeptical about using powdered sugar instead of the traditional white sugar called for in most recipes. But much to my surprise, the powdered sugar makes soft cookies that almost melt in your mouth.
Do you have a snowball cookie recipe that you pull out every Christmas? Well, the secret to those tender cookies is also the powdered sugar. I love those buttery cookies that melt in your mouth. With this chocolate chip cookie recipe with powdered sugar, you get chocolate chip cookies with the same tender texture.
Tips for Making the Recipe
Because powdered sugar is so soft and delicate, it’s important to use room temperature butter. The softened butter helps when you cream butter and sugar together. It’s also why I sift the dry ingredients before adding them to the wet ingredients. I don’t usually take the step of sifting flour because I don’t think it’s necessary, but for this recipe I think it works well. It ends up giving you a chocolate chip cookie dough that is very light and soft. You may think that using cake flour would be a good choice, but I prefer to use all-purpose flour.
Use a parchment lined baking sheet to arrange tablespoon sized cookie dough balls on the prepared cookie sheet. For this recipe, you want to keep the cookies on the small size. The cookies aren’t going to spread much during baking, especially since the oven temperature is a lower temperature than usual. Using more cookie dough gives you very thick chocolate chip cookies.
If you stick with making smaller cookies, they will bake quickly so start checking them at 8 minutes. For best results, be sure not to over bake. You want the center to still be soft and the edges will be a light golden brown. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.
Chocolate Chip Cookie Recipe from Grand Floridian
Equipment
- Measuring Cup
- Measuring spoon
- Stand Mixer or Hand Mixer
- Cookie Sheet
- Parchment Paper
Ingredients
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 10 tablespoons unsalted butter softened
- 1 cup brown sugar packed
- 3/4 cup powdered sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 12 ounce bag semisweet chocolate chips
Instructions
- Preheat oven to 330 degrees fahrenheit.
- Sift flour, baking soda, and salt into a large bowl and set aside.
- Combine butter, brown sugar in a separate bowl and cream with mixer until fluffy.
- Add eggs, one at a time. Then add vanilla. Mix until combined, scraping down the sides of the bowl.
- Slowly add flour mixture and mix just until combined.
- Fold in chocolate chips.
- Scoop one tablespoon balls of dough onto parchment lined cookie sheet spaced 2 inches apart.
- Bake cookies about 10 minutes, until edges are light gold.
Notes
- Can use either light brown sugar or dark brown sugar.
- Store cookies in an airtight container.
Variations on This Recipe
When it comes to chocolate chip cookies, the easiest place to start with variations is with the kinds of chocolate chips you use. Since this cookie is more tender than typical chocolate chip cookies, mini chocolate chips work really well. I like mini chocolate chips because the cookie is small so the chocolate to cookie ration works well. Although I confess that I’m a chocoholic, so my preferred chip is still regular size semi-sweet chocolate chips. Dark chocolate chips, white chocolate chips, and milk chocolate chips are all variations to try.
Another variation you can try is with the type of brown sugar you use. I didn’t specify the type. I personally prefer light brown sugar, but if you want to use dark brown sugar that works well too. Play around with the two varieties and see which one you like better.
More recipes to try:
If you like this chocolate chip cookie recipe with powdered sugar, here are a few more cookie recipes you may like.
Spice Cookies with Powdered Sugar
ATK Perfect Chocolate Chip Cookies
Original Recipe for Toll House Cookies
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