Description
Delight in these festive Christmas Chocolate Chip Cookies, bursting with a blend of semi-sweet and white chocolate chips, subtle cinnamon spice, and colorful holiday sprinkles. These soft and chewy treats are perfect for holiday gatherings or gift-giving.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cups all purpose white flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp 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 tsp 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
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a cookie sheet with parchment paper to ensure easy removal and clean-up.
- Combine Dry Ingredients: In a small bowl, thoroughly mix together the flour, ground cinnamon, baking soda, and salt using a fork.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, light brown sugar, and white sugar until well blended. Add the egg and mix thoroughly, followed by the vanilla extract.
- Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients and stir until fully incorporated.
- Fold in Chips and Sprinkles: Using a rubber spatula or wooden spoon, gently fold in the semi-sweet chocolate chips, white chocolate chips, and festive sprinkles until evenly distributed.
- Portion Dough: Use a 2 tablespoon cookie scooper or form two tablespoon mounds of dough and place them on the prepared cookie sheet, making approximately 16 cookies.
- Bake Cookies: Bake in the preheated oven for 11 minutes. Remove from oven and allow the cookies to remain on the cookie sheet for at least 10 minutes to finish baking and set while they cool gently.
- Alternative Baking Time: For slightly less gooey cookies, extend baking time to 12 minutes, then let rest on the cookie sheet for at least 10 minutes before transferring to a cooling rack.
- Cool Completely: Transfer cookies to a cooling rack to cool fully before serving or storing.
- Adjustments: Adjust baking time as needed if your oven runs hotter or colder to achieve desired texture.
Notes
- Use melted butter at room temperature for easy mixing and soft cookies.
- If unsure about cinnamon, start with 1/4 teaspoon to suit your taste.
- Flat confetti sprinkles are recommended for better texture, but other sprinkles work fine.
- Allow cookies to cool on the cookie sheet after baking to avoid breaking due to softness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a softer cookie, slightly underbake and allow residual heat to finish baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 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
