Description
These Christmas Chocolate Chip Cookies are a festive twist on the classic treat, featuring crunchy holiday sprinkles and gooey chocolate chips baked into a soft, buttery cookie. Perfect for holiday gatherings or a cozy winter snack, these cookies combine rich flavors with a cheerful colorful presentation.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups chocolate chips (milk or semi-sweet)
- ½ cup holiday sprinkles (red, green, or multicolored)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until the mixture becomes light and fluffy, which ensures a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until well combined for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Fold in Chocolate Chips and Sprinkles: Gently fold the chocolate chips and festive holiday sprinkles into the cookie dough to evenly distribute the add-ins without breaking up the mix.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the cookie edges turn lightly golden but the centers remain soft, indicating a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes to set before transferring them to a wire rack to cool completely, ensuring firm but tender cookies.
Notes
- Use softened butter at room temperature for easier creaming with sugars.
- For a richer taste, substitute half of the granulated sugar with brown sugar.
- If you prefer a more crisp cookie, bake for the full 10 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to swap milk chocolate chips with semi-sweet or dark chocolate depending on your preference.
- Add nuts like chopped walnuts or pecans for extra texture if desired.
