Description
These festive Christmas Chocolate Chip Cookies combine classic semi-sweet and white chocolate chips with holiday sprinkles, delivering soft, melt-in-your-mouth treats perfect for the holiday season. With a hint of cinnamon and a balanced sweetness, these cookies are easy to make and delightful to share.
Ingredients
Scale
Dry Ingredients
- 1⅔ cups all purpose white flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 stick salted butter (1/2 cup), melted
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup Christmas red/green/white mix sprinkles (flat confetti type recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Stir well with a fork to evenly distribute the ingredients.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, light brown sugar, and white sugar until combined. Add the large egg and mix thoroughly, then stir in the vanilla extract.
- Incorporate Dry Mix: Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Add Chocolate Chips and Sprinkles: Using a rubber spatula or wooden spoon, fold in the mini semi-sweet chocolate chips, white chocolate chips, and Christmas sprinkles until evenly distributed.
- Portion Cookies: Use a 2-tablespoon cookie scooper or measure out two-tablespoon mounds of dough and place them spaced evenly on the prepared cookie sheet. This recipe makes approximately 16 cookies.
- Bake Cookies: Bake for 11 minutes. After removing from the oven, leave the cookies on the cookie sheet for at least 10 minutes to finish baking and to set, as they will be very soft initially.
- Cool: Transfer the cookies to a cooling rack to cool completely. For a slightly less gooey cookie, bake for 12 minutes and then let sit on the cookie sheet before cooling.
- Adjust Timing if Needed: Adjust baking times slightly if your oven runs hotter or cooler to achieve the desired texture.
Notes
- For less cinnamon intensity, reduce cinnamon to 1/4 or 1/2 teaspoon when first trying this recipe.
- Flat confetti sprinkles are preferred for better texture, but harder sprinkles can be used as well.
- Letting cookies rest on the cookie sheet after baking is essential for soft, chewy texture.
- Use parchment paper to prevent sticking and make cleanup easier.
- Ensure butter is fully melted but cooled slightly to avoid cooking the egg prematurely when mixing.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
