Christmas Chocolate Chip Cookies
These Christmas cookies are buttery, chewy, thick and chocked full of rich chocolate chips, white chocolate chips, red and green m&ms and sprinkles galore!
Servings: 18 large cookies
Calories: 256kcal
Ingredients
- 1 ½ cups all-purpose flour see notes below
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter see notes below, room temperature
- ½ cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips I used Guittard semi-sweet chocolate chunks
- 1 cup white chocolate chips
- ½ cup m&ms red and green
- ⅓ cup sprinkles of choice red and green
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
- In a medium bowl, sift the dry ingredients: flour, baking soda and salt together or you can whisk together as well.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips and sprinkles, again no overmixing, just until incorporated. fold in m&m's.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes
- Large cookies bake 10-13 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Video
Notes
- Butter Tips How to Avoid Flat Cookies: Be sure your butter is room temperature (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
- Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
- Baking Soda Tip: Make sure your baking soda is not expired.
Nutrition
Calories: 256kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 134mg | Potassium: 152mg | Fiber: 2g | Sugar: 18g | Vitamin A: 182IU | Calcium: 24mg | Iron: 2mg