Description
Delight in festive Christmas Chocolate Chip Cookies featuring a perfect blend of semi-sweet and white chocolate chips, colorful sprinkles, and a hint of cinnamon. These soft, chewy cookies are easy to make and perfect for holiday celebrations or gifting.
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
- 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 sprinkles preferred)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Stir together well using a fork.
- 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 adding the vanilla extract.
- Add Dry to Wet: Gradually add the flour mixture to the wet ingredients, mixing until just combined to form the cookie dough.
- Fold in Mix-ins: Using a rubber spatula or wooden spoon, gently stir 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 form two tablespoon mounds of dough each, and place them on the prepared cookie sheet spaced evenly. This recipe makes 16 cookies.
- Bake Cookies: Bake in the preheated oven for 11 minutes. After removing them, leave the cookies on the cookie sheet for at least 10 minutes to finish baking and set. They will be soft but firm up as they cool.
- Optional Texture Adjustment: For slightly less gooey cookies, bake for 12 minutes then allow them to rest on the cookie sheet for at least 10 minutes before transferring to a cooling rack.
- Cool Cookies: Transfer the cookies to a cooling rack to cool completely before serving or storing.
- Adjust Timing: Note that if your oven runs hotter or cooler than standard, adjust the baking time accordingly to avoid over- or under-baking.
Notes
- Use flat confetti sprinkles for better texture; avoid harder sprinkles that can affect the mouthfeel.
- If you’re new to cinnamon flavor, start with ¼ or ½ teaspoon to adjust to your taste preference before making full 1 teaspoon.
- Ensure butter is fully melted but not too hot when mixing to avoid cooking the egg prematurely.
- Chilling cookie dough for 30 minutes can help control spreading if desired.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
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: 20 mg
