The Ultimate Recipe for Irresistibly Chewy Sugar Cookies

Welcome to the quest for cookie perfection! When most people think of sugar cookies, they conjure up images of beautifully decorated, yet often disappointingly crisp or crunchy, holiday cutouts. But what if you crave that classic vanilla sweetness wrapped in a texture that melts in your mouth soft in the center, thick, and wonderfully pliable? Enter the true champion of texture: the Chewy Sugar Cookies. This isn’t just another cookie recipe; it’s a scientific guide designed to deliver maximum chewiness every single time.

We are diving deep into the secrets that transform a basic sugar cookie dough into a bakery-style delight. The magic lies not only in balancing leaveners but also in introducing specific moisture-locking ingredients, like an extra egg yolk and a hint of brown sugar, which actively fight against dryness and flatness. Forget brittle edges and crumbly middles. Prepare yourself for cookies so gloriously soft, they will become your new benchmark for excellence. Whether you’re baking for a holiday, a special event, or simply satisfying a profound sweet craving, these Chewy Sugar Cookies promise an unparalleled baking experience and a truly satisfying result. If you’ve ever felt let down by a basic recipe, trust this process; we are rewriting the sugar cookie rulebook to favor the irresistibly chewy.

Unlocking the Magic: Why You Will Absolutely Love This Chewy Sugar Cookies Recipe

This recipe for Chewy Sugar Cookies stands head and shoulders above typical sugar cookie variations. It addresses the number one complaint about sugar cookies: dryness. We aren’t aiming for a snappy bite; we are aiming for a luxurious, dense texture that pulls apart beautifully and retains its softness for days. There are several key reasons why this recipe will become a permanent fixture in your baking rotation, moving beyond the simple satisfaction of a successful bake into the realm of a truly beloved family staple.

The Perfect Texture Combination: Soft Centers and Slightly Crisp Edges

The hallmark of a superior cookie is contrast. These Chewy Sugar Cookies achieve a golden ratio: the edges are firm enough to hold their shape, lightly kissed with a golden hue, while the centers remain thick, soft, and slightly underbaked upon removal from the oven. This combination is highly desirable and difficult to achieve in standard sugar cookie recipes, which often rely heavily on shortening or excessive flour that results in a cakey, rather than chewy, texture.

Our specific blend of sugars granulated white sugar for spreading and slight crispness, combined with light brown sugar for moisture and depth of flavor is the foundation of this amazing texture. Brown sugar, which contains molasses, is hydroscopic, meaning it loves to hold onto water. This prevents the cookies from drying out during baking and guarantees that soft, yielding interior that defines an excellent chewy sugar cookie. Furthermore, rolling the dough balls in extra granulated sugar before baking creates a beautiful, sparkling crust that adds a delightful, subtle crunch right before you hit the ultra-soft core.

Simplicity Meets Perfection: A Straightforward Baking Process

While the results feel sophisticated, the process itself remains remarkably straightforward. This recipe utilizes classic creaming methods, requiring no special equipment other than a good mixer. The instructions are designed to be accessible to bakers of all skill levels, emphasizing the critical steps like proper creaming and gentle flour mixing that separate a good cookie from a great one. We’ve eliminated complicated chilling schedules (only 30 minutes, if you choose, but highly recommended) and messy rolling/cutting. By utilizing a cookie scoop, you ensure uniform size, which guarantees even baking across the entire batch. This efficiency makes it easy to whip up a batch of these Chewy Sugar Cookies even when time is tight, perfect for last-minute gatherings or a spontaneous desire for comfort food.

Moreover, these cookies freeze exceptionally well, both in dough form and after baking, offering incredible convenience. You can prepare several batches ahead of time, freeze the dough balls, and then bake them fresh whenever a craving strikes. This versatility makes the Chewy Sugar Cookies recipe ideal for busy families or those who enjoy having homemade treats readily available. For more year-round baking ideas that are simple yet satisfying, check out my recipe for Peanut Butter Chocolate Chip Cookies, which shares a similar philosophy of maximizing softness and flavor with minimal fuss.

Beyond the Basic Bake: Why You Should Try Making These Chewy Sugar Cookies Today

The decision to bake should be driven by more than just a desire for dessert; it should be an experience. This recipe delivers an experience characterized by flavor depth, satisfying texture, and surprising scientific ingenuity. If you’ve been relying on pre-made dough or standard recipes, making these specific Chewy Sugar Cookies will redefine your expectations of what a simple cookie can be.

Ingredient Secrets for Maximum Chewiness

What truly sets this formula apart are the deliberate ingredient additions aimed solely at boosting chewiness and richness. We utilize whole, softened unsalted butter for flavor and spread, but we manipulate the moisture content using two specific additions:

1. The Extra Egg Yolk: While most recipes call for one egg, adding an extra yolk introduces significantly more fat and emulsifiers without adding excess moisture (which would make the cookies cakey). Fat is key to chewiness; it tenderizes the gluten and inhibits the flour from drying out, resulting in a richer flavor and a denser, bendable cookie.
2. The Milk: A single tablespoon of milk might seem minor, but it provides the perfect amount of liquid to activate the leaveners (baking powder) while ensuring the dough remains cohesive and moist, crucial for achieving that signature thick, chewy sugar cookies profile.

These small adjustments create a dough consistency that spreads slightly but remains thick in the center during baking, locking in moisture and ensuring that glorious chew. This attention to chemical balance is what makes these the absolute best chewy sugar cookies you will ever make.

Impress Everyone: Versatility for Any Occasion

While often associated with holiday festivities, the neutral, comforting vanilla flavor of a great sugar cookie means it adapts perfectly to any celebration. These cookies serve as the ideal base for sprinkling, simple colored frosting, or dipping in chocolate. They are sturdy enough to travel, making them perfect for potlucks, bake sales, or gifts. They pair wonderfully with other appetizers and desserts, providing a sweet contrast to savory treats. If you are planning a party menu, consider offering these comforting cookies alongside something bold and savory, like a delicious Cranberry Jalapeño Dip, ensuring a balanced and exciting spread for your guests. The adaptability of the Chewy Sugar Cookies means they never feel out of place, whether served at a summer barbecue or a cozy winter evening.

Furthermore, because the flavor is primarily butter and vanilla, these cookies take kindly to mix-ins. Consider adding a few sprinkles before rolling in sugar for a celebratory look, or perhaps a pinch of cinnamon or almond extract to slightly alter the flavor profile. Their foundational perfection means you can easily customize them without compromising the incredible chewy texture.

Essential Ingredients and Recommended Tools for Perfect Chewy Sugar Cookies

Success in baking begins long before the oven is preheated; it starts with meticulous measurement and the right ingredients. For these Chewy Sugar Cookies, precision is crucial, especially regarding flour and temperature. Always ensure your butter is truly softened (leaving a slight indent when pressed), and your eggs are at room temperature for optimal emulsification.

The Secret Ingredient Ratios

The key to the superior chewiness in this recipe lies in the specific ratios of fat, sugar, and moisture. Here is the detailed breakdown of what you need to create the perfect batch of thick, delicious Chewy Sugar Cookies:

Dry Ingredients Breakdown

• 2 3/4 cups All-Purpose Flour (spooned and leveled): Accuracy is paramount here. Scooping flour directly from the container compacts it, leading to too much flour and dry, tough cookies. Always spoon the flour lightly into the measuring cup and level it off with the back of a knife. This ensures you maintain the required moisture balance for optimal chewiness.
• 1 teaspoon Baking Powder: This provides the necessary lift. We use baking powder (which contains both an acid and a base) to create a puffier, softer cookie structure, rather than baking soda, which often results in a wider spread and flatter profile.
• 1/2 teaspoon Salt: Essential for balancing the sweetness and enhancing the deep buttery flavor. Don’t skip the salt; it makes the difference between sweet and bland, and complex and rich.
• 1/4 cup Granulated White Sugar (for rolling the dough): This is used purely for the exterior coating. It prevents sticking, adds a beautiful sparkle, and contributes a pleasant, subtle crunch to the outside of the finished Chewy Sugar Cookies.

Wet Ingredients and Texture Enhancers

• 1 cup (2 sticks) Unsalted Butter, softened to room temperature: Room temperature butter is non-negotiable for proper creaming. If it’s too cold, it won’t incorporate enough air; if it’s melted, your cookies will spread too much. Use unsalted butter so you can control the salt content precisely.
• 1 cup Granulated White Sugar: Provides sweetness and helps the butter achieve that necessary light and airy texture during the creaming stage.
• 1/4 cup Packed Light Brown Sugar: This is one of the biggest secrets to texture. The molasses in brown sugar attracts moisture, keeping the cookies soft, moist, and wonderfully chewy even after they cool. Packing the brown sugar ensures accurate measurement.
• 1 large Egg: Acts as a binder and adds necessary structure. Ensure it is at room temperature for smooth incorporation into the creamed butter.
• 1 large Egg Yolk: The secret weapon for chewiness! The extra yolk adds fat and richness without adding extra water (like a whole egg white would), resulting in a thicker, denser, and far chewier cookie.
• 1 Tablespoon Milk: A small amount of liquid to hydrate the flour slightly and ensure the dough isn’t too crumbly, aiding in that thick structure.
• 1 teaspoon Vanilla Extract: Use good quality pure vanilla extract for the best flavor. Vanilla is the primary flavor profile of a classic sugar cookie, so don’t skimp here!

Achieving perfectly tender and chewy sugar cookies is entirely dependent on respecting these quantities and temperatures. Investing time in preparing your mise en place (all ingredients ready and measured) will ensure a stress-free and successful bake.

Must-Have Kitchen Utensils

While the recipe is simple, the right tools elevate the process and ensure consistency, which is key to great Chewy Sugar Cookies.

• Stand Mixer (or Hand Mixer) with Paddle Attachment: Absolutely essential for the creaming process (Step 2). A stand mixer ensures consistent speed and powerful mixing, creating the necessary volume and lightness in the butter and sugar mixture. If using a hand mixer, be prepared to mix for the full 4 minutes to achieve that fluffy texture.
• Medium and Large Mixing Bowls: One for whisking dry ingredients, and the large bowl (or mixer bowl) for the wet ingredients and final dough assembly.
• Rubber Spatula: Necessary for scraping down the sides of the bowl during creaming and, most importantly, for gently folding in the final flour streaks to prevent overmixing.
• Measuring Cups and Spoons: Standard set, with special attention paid to leveling the flour.
• Cookie Scoop (1.5 Tablespoons recommended): This is a game-changer for consistency. Using a scoop guarantees every dough ball is the same size, which means they all bake in the same amount of time, preventing some cookies from being overbaked while others remain doughy. This precision is vital for perfect Chewy Sugar Cookies.
• Parchment Paper or Silicone Baking Mats: Line your sheets! This prevents sticking and promotes even heat distribution. Silicone mats are reusable and provide slightly better insulation, often contributing to a softer bottom crust.
• Wire Cooling Rack: Allowing the cookies to cool completely on a rack prevents condensation from forming on the bottom, which can make them soggy.
• Baking Sheets: Use light-colored baking sheets if possible, as dark sheets absorb heat quickly and can cause the bottom of the cookies to brown too fast.

Step-by-Step Guide: Baking Flawless Chewy Sugar Cookies

Following these steps precisely ensures the unique chemical reactions necessary for a thick, soft, and chewy texture. Remember: successful cookies are built on patience and temperature control.

Preparation and Dry Mixing (Step 1)

First, get organized. Preheat your oven to 350°F (175°C). This temperature is ideal for allowing the cookies to spread slightly before setting, ensuring thickness. Line two large baking sheets with parchment paper or silicone baking mats; this is non-negotiable for easy cleanup and preventing sticking. In a medium bowl, whisk together the measured all-purpose flour, baking powder, and salt. Whisking ensures the leavener (baking powder) and salt are evenly distributed throughout the dough, which is crucial for uniform texture and flavor. Set this dry mixture aside.

The Crucial Creaming Process (Step 2)

This step incorporates air into the fats and sugars, which provides structure and lightness. In the bowl of your stand mixer (fitted with the paddle attachment) or a large bowl using a hand mixer, beat the softened butter, the 1 cup of granulated white sugar, and the 1/4 cup of light brown sugar. Beat on medium speed until the mixture is light, fluffy, and noticeably pale yellow. This usually takes about 3 to 4 minutes. You are essentially whipping air into the mixture, creating microscopic pockets that expand in the oven. Stop the mixer halfway through to scrape down the sides of the bowl thoroughly; any uncreamed butter or sugar at the bottom will ruin the texture. The final result should look almost like thick whipped frosting.

Incorporating the Wet Elements (Step 3)

Add the large egg, the extra egg yolk (the key to density and chew), the milk, and the vanilla extract to the creamed mixture. Beat on medium-low speed only until the ingredients are just combined. Scrape down the sides of the bowl as necessary to ensure everything is integrated. Be extremely careful not to overmix at this stage. Overmixing after the egg is added can affect the gluten structure once the flour is incorporated, leading to less tender cookies.

The Gentle Flour Addition (Step 4)

Reduce the mixer speed to the absolute lowest setting. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until the flour streaks have almost disappeared. This is perhaps the most important texture step: STOP the mixer just before the dough is fully combined. Use a rubber spatula to fold in the remaining dry ingredients by hand. The final folding step prevents developing too much gluten, which is the enemy of a chewy, soft cookie it makes them tough and bread-like. The finished dough should be soft, slightly sticky, but cohesive.

The Power of the Chill (Step 5)

While some recipes let you skip chilling, we strongly recommend it for these premium Chewy Sugar Cookies. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. This step is essential for two reasons: it firms up the butter, which prevents excessive spreading during baking, ensuring a thick final cookie; and it hydrates the flour, which contributes significantly to that thick, chewy texture. If you are baking in a hot climate, chilling for 45-60 minutes might be better.

For more baking inspiration and visual guides on achieving perfect cookie textures, be sure to follow my dedicated cookie board on Pinterest: Liana’s Sweet Treats (Pinterest).

Shaping, Rolling, and Baking Perfection (Steps 6-8)

Place the remaining 1/4 cup of granulated white sugar into a small, shallow bowl. Scoop the chilled dough using a 1.5 tablespoon cookie scoop. If you don’t have a scoop, roll balls approximately 1.5 inches in diameter. The cookie balls should be uniform in size. Roll each dough ball completely in the bowl of sugar until it is fully coated. Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spread.

Bake one sheet at a time for 8 to 11 minutes. Baking one sheet at a time ensures even heat distribution and better results. The cooking time range is wide because oven temperatures vary wildly. Start checking around 8 minutes. The cookies are perfectly done when the edges are lightly golden brown, but the centers still look slightly soft, puffy, and perhaps a little underdone. This slight underbaking is the final secret to a truly chewy result; they will finish setting up on the hot baking sheet. Do not overbake!

Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes. This cooling time allows the cookies to finish baking gently without drying out. Carefully transfer the semi-set cookies to a wire rack to cool completely. Store the cooled Chewy Sugar Cookies airtight at room temperature for up to 5 days, though they rarely last that long.

Expert Tips, Tricks, and Delicious Variations for Chewy Sugar Cookies

Mastering the Chewy Sugar Cookies recipe is easy, but refining your technique can lead to truly exceptional results. Here are some expert insights and options for customizing your cookies.

Common Mistakes to Avoid

1. Overmixing the Flour: As emphasized in Step 4, overmixing develops gluten, turning your soft dough into a tough, bread-like structure. Always mix flour on low speed and finish the blending by hand.
2. Using Cold Eggs/Butter: Cold dairy won’t emulsify or cream properly. This results in a dense, greasy dough that spreads unevenly. Always bring butter and eggs to room temperature (about an hour on the counter) before beginning.
3. Not Chilling the Dough: Skipping the 30-minute chill is the fastest way to get flat cookies. Chilling solidifies the butter, ensuring the cookies stay thick and retain their moisture.
4. Overbaking: If you wait until the entire cookie is golden brown, it will be crunchy, not chewy. Pull them out when the centers look pale and slightly puffy.
5. Improper Flour Measurement: If your cookies are consistently dry, you are likely measuring too much flour. Use the spoon-and-level technique diligently.

Flavor and Dietary Variations (Gluten-Free, Vegan Options)

The beauty of the Chewy Sugar Cookies base is its versatility. You can easily adapt this recipe to suit dietary needs or simply jazz up the flavor profile:

Holiday and Flavor Enhancements:

• Almond Extract: Replace half of the vanilla extract with almond extract for a lovely, nuanced holiday flavor. This pairs wonderfully with the richness of the butter.
• Citrus Zest: Add 1 tablespoon of finely grated lemon or orange zest during the creaming stage for a bright, refreshing taste that cuts through the sweetness.
• Seasonal Spice: During the fall or winter, whisk 1 teaspoon of ground cinnamon or a pinch of nutmeg into the dry ingredients. This variation is particularly cozy when served warm. If you are baking for the festive season, these Chewy Sugar Cookies make a perfect accompaniment to more traditional holiday bakes, like Christmas Thumbprint Cookies.

Gluten-Free Adaptation:

To make these Chewy Sugar Cookies gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. The overall texture and moisture levels should remain similar, though you may need to chill the dough slightly longer (closer to 60 minutes) as gluten-free flours absorb moisture differently.

Vegan Adaptation:

Achieving chewiness without traditional dairy can be tricky, but possible. Replace the unsalted butter with an equivalent measure of vegan butter sticks (ensure they have a high-fat content). Replace the large egg, the extra egg yolk, and the milk using the following substitutes:

• For the egg and yolk: Use 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, rested for 5 mins) plus 1/4 cup of full-fat, unsweetened applesauce. Applesauce adds incredible moisture and mimics the richness of the yolk.
• For the milk: Use unsweetened oat milk or soy milk.

Note that the vegan version may require more precise chilling to maintain its shape, but the principle of combining brown sugar and extra fat remains key to ensuring the vegan chewy sugar cookies are soft and satisfying.

Nutritional Profile and Ingredient Benefits of Homemade Cookies

While cookies are undeniably a treat, understanding the components of these homemade Chewy Sugar Cookies can offer insight into the energy and macro-nutrients they provide. Baking from scratch gives you full control over ingredient quality, avoiding the excessive preservatives and artificial flavors often found in store-bought options. This recipe is designed to prioritize real, whole ingredients like butter, eggs, and pure vanilla extract.

Estimated Nutritional Breakdown Per Cookie (Approximate for 18-20 cookies)

Please note: exact values depend on specific ingredient brands and precise dough ball size. These are estimates based on standard calculations:

• Calories: 180-210 kcal
• Total Fat: 9-11 g (Saturated Fat: 5-7 g)
• Cholesterol: 30-40 mg
• Sodium: 60-80 mg (primarily from the added salt)
• Total Carbohydrates: 24-28 g (Sugars: 15-18 g)
• Protein: 2-3 g

Benefits of Key Ingredients

While cookies are not a health food, the essential components contribute necessary dietary elements:

Unsalted Butter (The Fat Content): Fat is necessary for hormone production, vitamin absorption (especially fat-soluble vitamins A, D, E, and K), and providing sustained energy. In baking, fat is crucial for creating tenderness and flavor. By using butter, we leverage its rich, complex taste compared to neutral oils or shortenings, contributing significantly to the luxurious mouthfeel of the Chewy Sugar Cookies.

All-Purpose Flour (Carbohydrates): Flour is the structural foundation of the cookie, providing complex carbohydrates that serve as the body’s primary energy source. Even simple starches are necessary for immediate fuel. The protein content (gluten) in the flour is what allows the cookie to set its shape, though we control its development rigorously to maintain chewiness over toughness.

Eggs and Egg Yolk (Protein and Micronutrients): Eggs are a powerhouse of essential vitamins and minerals, including choline (important for brain health) and high-quality protein. The extra egg yolk, specifically, adds lecithin, a natural emulsifier that stabilizes the batter. This stabilization is key to preventing separation and ensuring a smooth, consistent dough texture, which translates directly to a uniformly soft final cookie.

Sugar (Energy and Texture): Sugars (both white and brown) are not just for sweetness; they play a fundamental role in texture. Sugar interacts with the butter to create aeration during creaming and inhibits gluten development when mixed with flour, which prevents the dough from becoming dense. The brown sugar, thanks to its molasses content, also introduces small amounts of minerals like calcium and iron, contributing subtle complexity and superior moisture retention, which makes these the ultimate chewy sugar cookies.

It’s important to remember that homemade baked goods are often preferable to mass-produced items because they contain known ingredients and generally lower levels of artificial additives. Enjoying these Chewy Sugar Cookies in moderation is a perfect way to incorporate a comforting, high-quality treat into your diet. For those looking for slightly more savory or nutrient-dense comfort food during the cooler months, you might also enjoy my recipe for a hearty Creamy Lasagna Soup, balancing out your meal planning.

Frequently Asked Questions (FAQ) About Chewy Sugar Cookies

The Final Word on Baking the Best Chewy Sugar Cookies

We’ve journeyed from the basics of a standard sugar cookie to the pinnacle of chewy perfection. This recipe is a testament to the fact that small, precise adjustments the addition of the extra egg yolk, the incorporation of brown sugar, and the critical short chilling period can transform a simple sweet treat into an unforgettable baking experience. These Chewy Sugar Cookies are dense, rich, buttery, and retain their satisfying softness long after they’ve emerged from the oven. They provide the perfect canvas for year-round enjoyment, whether served plain, lightly dusted, or adorned with a simple drizzle of icing.

Remember that baking is a careful balance of art and science. Respect the creaming time, measure your flour accurately using the spoon-and-level method, and, most importantly, resist the urge to overbake. The pale, slightly puffy center is your promise of a beautiful, chewy texture awaiting discovery. By following these detailed instructions, you are guaranteed to produce a batch of Chewy Sugar Cookies that will quickly surpass any others you’ve tasted.

Now it’s your turn! Gather your ingredients, prepare for the glorious smell of butter and vanilla, and embark on this delicious baking adventure. We encourage you to try this recipe and share your results. Were they the chewiest you’ve ever made? Did you try a fun flavor variation? Leave a comment below and let us know your experience. Happy baking, and enjoy every soft, spectacular bite of these incredible Chewy Sugar Cookies!

Chewy Sugar Cookies Recipe

These perfect sugar cookies are packed with flavor and feature a soft, thick center with delightfully crisp edges, enhanced by the slight chewiness provided by brown sugar and an extra egg yolk.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Classic

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 3/4 cups All-Purpose Flour (spooned and leveled)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt

Wet Ingredients and Fats

• 1 cup Unsalted Butter (2 sticks), softened to room temperature
• 1 cup Granulated White Sugar
• 1/4 cup Packed Light Brown Sugar
• 1 Large Egg
• 1 Large Egg Yolk
• 1 Tablespoon Milk
• 1 teaspoon Vanilla Extract

For Rolling

• 1/4 cup Granulated White Sugar (for rolling the dough)

Equipment

• Stand Mixer
• Baking Sheet
• Mixing bowl
• Wire Rack

Method

 

Mixing Instructions

1. Preparation and Dry Ingredients: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the bowl aside.
2. Creaming the Fats and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the softened butter, 1 cup of granulated white sugar, and the 1/4 cup of light brown sugar together on medium speed until the mixture is light, fluffy, and pale yellow, about 3 to 4 minutes. Stop the mixer halfway through to scrape down the sides of the bowl.
3. Adding Wet Ingredients: Add the large egg, the extra egg yolk, milk, and vanilla extract to the creamed mixture. Beat on medium-low speed until the ingredients are just combined, scraping down the sides as necessary. Be careful not to overmix at this stage.
4. Combining Wet and Dry: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until the flour streaks have almost disappeared. Stop the mixer just before the dough is fully combined; use a rubber spatula to fold in the remaining dry ingredients by hand to prevent developing too much gluten, which can make the cookies tough.
5. Chilling the Dough (Recommended): Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. This step helps the cookies hold their shape and ensures a thick, chewy texture.

Baking and Cooling

1. Shaping and Rolling: Place the remaining 1/4 cup of granulated white sugar into a small, shallow bowl. Scoop the chilled dough using a 1.5 tablespoon cookie scoop (or roll balls approximately 1.5 inches in diameter). Roll each dough ball in the bowl of sugar until it is completely coated.
2. Baking: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 8 to 11 minutes. The cookies are done when the edges are lightly golden brown and the centers still look slightly soft or puffy. Do not overbake if you desire a truly chewy result.
3. Cooling: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Store airtight at room temperature for up to 5 days.

Notes

For ultra-chewy centers, avoid pressing the dough balls before baking. If you skip the 30-minute chill time, the cookies may spread slightly more, resulting in thinner edges.