Christmas Chocolate Chip Cookies

Turn your classic chocolate chip cookies into the perfect holiday treat with these easy Christmas chocolate chip cookies. Filled with chocolate chips, white chocolate chips and sprinkles - there's no need to chill the dough and the recipe comes together in no time.

Course Dessert

Cuisine American

Keyword Christmas Chocolate Chip Cookies

Prep Time 15

Cook Time 10

Total Time 30

Servings cookies

Calories 151kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

½ cup unsalted butter (112 grams) slightly softened
½ cup brown sugar (105 grams) light or dark
½ cup granulated sugar (100 grams)
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (188 grams) for thicker cookies, add 2 extra tablespoons for a total of 203 grams
1 teaspoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup chocolate chips (60 grams) plus a few extra for dotting on top of cookies
⅓ cup white chocolate chips (60 grams) plus a few extra for dotting on top of cookies
3 tablespoons red and green sprinkles

Instructions

Preheat the oven to 350F (180C). Line cookie trays with parchment paper or baking mats.
In a large bowl, beat together the butter, brown sugar and granulated sugar until creamed. Do not overbeat - this can lead to the cookies spreading too thin. About 1-2 minutes is more than enough.
Then mix in the egg and vanilla extract until you no longer see pieces of egg.
Add in the flour, cornstarch, baking powder, baking soda and salt. Do a few stirs by hand first, then beat the mixture together starting with the mixer on a low speed until combined.
Add in the chocolate chips, white chocolate chips and sprinkles. Stir into the batter using a rubber spatula or wooden spoon.
Spoon the dough into balls with about 1.5 to 2 tablespoons of dough each. Place cookie dough balls about 2 inches (5 cm) apart on the lined cookie sheets.
Bake 1 cookie sheet at a time in the middle of the oven for about 10-12 minutes, or until the tops look just set.
Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling. Optionally, add a few extra chocolate chips on top of each cookie. Be sure to add the chocolate chips when the cookies are fresh out of the oven and still warm.

Notes

Flour: Be sure to measure your flour carefully or the cookies can become dry and too thick. Whisk first, then spoon into a dry measuring cup and level off the top. Or measure using a scale in grams. For thicker cookies, add 2 extra tablespoons of flour.
Cornflour (AKA cornstarch): This helps the cookies become softer. If you don't have any on hand, the cookies will still "work" without cornstarch.
Doubling the Recipe: This recipe can easily be doubled. You will just need a very big bowl.
Make Ahead Tips: Cookie dough can be covered and stored in the fridge for up to 48 hours. To freeze cookie dough:
1. Form into balls and place on a plate or cookie tray.
2. Place in the fridge until the dough balls are firm.
3. Place cookie dough balls in a freezer bag and freeze for up to 2 months.
4. Bake from frozen, as directed in the recipe.
Storage: Store cookies in an airtight container at room temperature for up to 4 days. Freshly baked cookies are always best.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 20 uniform cookies

Nutrition