Description
These festive Christmas Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate chips and colorful holiday sprinkles, perfect for celebrating the season. Easy to make and baked to golden perfection, they offer a delightful treat that everyone will enjoy.
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 and prepare pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream sugars and butter: In a large mixing bowl, use a hand mixer or stand mixer to cream together the granulated sugar, brown sugar, and softened butter until the mixture becomes light and fluffy, which takes about 3-4 minutes.
- 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 the batter is smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring just until all the flour is incorporated. Avoid overmixing to keep the cookies tender.
- Fold in chocolate chips and sprinkles: Gently fold in the chocolate chips and holiday sprinkles to evenly distribute them throughout the cookie dough.
- Portion the dough: Using a rounded tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 8-10 minutes, or until the edges turn lightly golden while the centers remain soft and slightly underbaked.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, which sets their chewy texture.
Notes
- For softer cookies, avoid overbaking; the centers should look slightly underbaked when removing from the oven.
- You can substitute semi-sweet chocolate chips with dark or white chocolate chips based on your preference.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- To freeze, place baked cookies in a freezer-safe container for up to 3 months; thaw at room temperature before serving.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Make sure butter is softened to room temperature for easier mixing and a better texture.
