Description
Delight in festive Christmas Chocolate Chip Cookies featuring a perfect blend of mini semi-sweet and white chocolate chips, festive red, green, and white sprinkles, and a hint of warming cinnamon. These soft, chewy cookies are ideal for holiday celebrations and easy to make with simple ingredients.
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 recommended)
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 flour, ground cinnamon, baking soda, and salt. Stir well with a fork to evenly distribute all ingredients.
- Combine Wet Ingredients: In a large mixing bowl, add the melted butter, light brown sugar, and white sugar. Mix until the sugars are fully incorporated. Then add the egg and mix until smooth, followed by adding the vanilla extract and blending well.
- Add Dry to Wet: Gradually add the flour mixture to the wet ingredients and mix until just combined to avoid overmixing and tough cookies.
- Fold in Add-ins: Using a rubber spatula or wooden spoon, gently fold in the mini semi-sweet chocolate chips, white chocolate chips, and festive Christmas sprinkles until evenly distributed in the dough.
- Shape Cookies: Use a 2 tablespoon cookie scooper or scoop two tablespoon mounds of dough and place them evenly spaced on the prepared cookie sheet. You should get about 16 cookies from this dough.
- Bake: Bake the cookies in the preheated oven for 11 minutes. They will still appear very soft when you take them out.
- Cool on Sheet: Allow the cookies to rest on the cookie sheet for at least 10 minutes to finish baking and set properly without overbaking.
- Transfer to Rack: Move the cookies to a cooling rack to cool completely and maintain their soft texture. For firmer cookies, bake for 12 minutes and let sit similarly before transferring.
- Adjust Baking Time: Note that oven temperatures may vary; adjust baking time accordingly to avoid underbaking or burning.
Notes
- For less cinnamon flavor, start with 1/4 tsp and adjust to taste.
- Flat confetti sprinkles are preferred for better texture compared to harder sprinkles.
- If you prefer a firmer cookie, bake for 12 minutes instead of 11.
- Keep cookies on the baking sheet after baking to allow residual heat to finish baking gently.
- Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
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: 25 mg
