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–+ servings
festive chocolate chip cookies

Christmas Chocolate Chip Cookie

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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 30 minutes
Total Time 56 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 large mixing bowl
  • 1 Medium bowl
  • 1 hand mixer or stand mixer
  • 2 sheet pan
  • 2 silicone baking mat or sheet parchment paper
  • 1 Cooling rack
  • 1 Rubber spatula
  • 1 Whisk
  • 1 tablespoon cookie scoop
  • 4 measuring cup
  • 5 Measuring spoon

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup red and green candy-coated chocolates
  • 1/2 cup chopped pecans toasted, optional
  • 1/3 cup holiday sprinkles optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line sheet pans with silicone mats or parchment.
  • Whisk flour, baking soda, salt, and cinnamon together in a medium bowl.
  • Beat softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and creamy, about 2 minutes.
  • Add eggs one at a time, beating well after each addition, then mix in vanilla.
  • Reduce mixer speed to low and gradually add the dry ingredients until just combined.
  • Fold in semisweet chips, white chips, candy-coated chocolates, pecans, and sprinkles with a spatula.
  • Chill the dough in the refrigerator for 20 to 30 minutes to prevent excessive spread.
  • Scoop 1-tablespoon mounds of dough onto prepared sheets, spacing about 2 inches apart.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look slightly underbaked.
  • Cool cookies on the sheet for 5 minutes, then transfer to a rack to finish cooling.

Notes

For best holiday color, reserve a few chips and candies to press on top of the warm cookies right out of the oven, which also improves appearance; don’t overbake because carryover heat sets the centers for a chewy texture; if dough is too soft, chill longer or add 1 to 2 tablespoons flour; to make ahead, scoop portions and freeze solid, then bake from frozen adding 1 to 2 minutes; store baked cookies airtight at room temperature for 3 to 4 days or freeze up to 2 months.
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