Description
Celebrate the holiday season with these festive Christmas Chocolate Chip Cookies. Featuring a classic soft and chewy texture packed with chocolate chips and colorful holiday sprinkles, these cookies are perfect for sharing at parties, gifting, or enjoying with a glass of milk by the fireplace.
Ingredients
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 your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- 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 helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, then mix in the vanilla extract for a rich, aromatic flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring they are evenly combined to distribute the leavening agents throughout the dough.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until all ingredients are incorporated to avoid overworking the dough which can toughen the cookies.
- Fold in Add-ins: Gently fold in the chocolate chips and holiday sprinkles to add bursts of sweetness and festive color throughout the cookies.
- Shape 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 edges are lightly golden but the centers remain soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, which helps set their shape and texture.
Notes
- For softer cookies, slightly underbake and allow residual heat to finish cooking.
- You can substitute chocolate chips with white chocolate or dark chocolate for variation.
- Add chopped nuts like walnuts or pecans for extra crunch.
- Store cookies in an airtight container at room temperature for up to one week.
- Use parchment paper or silicone mats to prevent cookies from sticking and to simplify cleanup.
