Description
These festive Christmas Chocolate Chip Cookies are soft, chewy, and bursting with holiday flavors. Featuring a blend of semi-sweet and white chocolate chips along with colorful red, green, and white sprinkles, these cookies make a perfect treat for the holiday season.
Ingredients
Scale
Dry Ingredients
- 1⅔ 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 and Toppings
- 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 (175°C) and line a cookie sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a small bowl, combine the flour, ground cinnamon, baking soda, and salt. Stir them together well with a fork to evenly distribute the ingredients.
- Combine Wet Ingredients: In a large mixing bowl, add the melted butter, light brown sugar, and white sugar. Mix until fully combined. Then add the egg and mix well, followed by the vanilla extract, blending thoroughly.
- Add Dry to Wet: Gradually add the dry flour mixture to the wet ingredients and mix until just combined, being careful not to overmix.
- Incorporate Chips and Sprinkles: Using a rubber spatula or wooden spoon, fold in the mini semi-sweet chocolate chips, white chocolate chips, and the Christmas colored sprinkles until evenly distributed.
- Form Cookies: Use a 2 tablespoon cookie scooper or form two tablespoon mounds by hand and place them spaced apart on the prepared cookie sheet. This recipe should yield about 16 cookies.
- Bake: Bake the cookies in the preheated oven for 11 minutes. Once done, remove from oven and keep the cookies on the cookie sheet to rest for at least 10 minutes for them to finish baking and set.
- Cool: After resting on the cookie sheet, transfer the cookies to a cooling rack to cool completely. For slightly less gooey cookies, bake for 12 minutes and then let sit on the pan for 10 minutes before moving to the rack.
Notes
- Use flat confetti sprinkles for better texture as opposed to harder sprinkles.
- If you are unsure about cinnamon, start by using 1/4 to 1/2 teaspoon and adjust to taste next time.
- Adjust baking time according to your oven’s temperature accuracy.
- Letting the cookies rest on the baking sheet after removing from the oven is crucial for the best texture.
- For ease, melted butter can be microwaved for about 25 seconds or until completely melted.
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
