Winter Wonderland Chocolate Chip Christmas Cookies
Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Ingredients
- 1 cup unsalted butter (softened at room temperature for about 30 minutes for easier creaming)
- 1 cup granulated sugar (adds sweetness and slight crispiness to the cookies)
- 1 cup brown sugar (packed, for a deeper flavor and chewy texture)
- 2 large eggs (at room temperature for better incorporation)
- 2 teaspoons pure vanilla extract (for a warm, aromatic flavor)
- 3 cups all-purpose flour (measured using the scoop-and-level method to avoid overpacking)
- 1 teaspoon baking soda (helps the cookies rise evenly)
- 1/2 teaspoon baking powder (for additional lift and softness)
- 1/4 teaspoon salt (balances the sweetness)
- 2 cups semisweet chocolate chips (or substitute with dark chocolate chips for a richer taste)
- 1 cup crushed candy canes (for a peppermint crunch; crush gently with a rolling pin)
- 1/2 cup white chocolate chips (adds a creamy sweetness and festive look)
- Snowflake sprinkles (optional, for a decorative wintery touch)
Instructions
1. Preheat and Line Baking Sheets:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugars:
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar.
- Using a hand mixer or stand mixer with a paddle attachment, beat on medium speed for 2-3 minutes until the mixture is creamy, light, and fluffy. This step is key for a smooth texture and even baking.
3. Add Eggs and Vanilla:
- Crack the eggs one at a time into the butter-sugar mixture, beating well after each addition.
- Mix in the vanilla extract until evenly distributed. The mixture may look slightly curdled but will come together once the dry ingredients are added.
4. Mix Dry Ingredients:
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture, a little at a time, mixing on low speed. Avoid overmixing to keep the cookies tender. Stop as soon as no streaks of flour remain.
5. Fold in Add-Ins:
- Using a spatula, gently fold in the semisweet chocolate chips, crushed candy canes, and white chocolate chips. Ensure even distribution throughout the dough for consistent flavor in every bite.
6. Portion the Dough:
- Using a medium cookie scoop (or about 1.5 tablespoons), drop rounded dough balls onto the prepared baking sheets.
- Leave about 2 inches of space between each cookie to allow for spreading during baking.
7. Add Decorative Touches:
- Press a few extra chocolate chips and a sprinkle of snowflake sprinkles onto the top of each cookie for an extra festive look.
8. Bake to Perfection:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- The centers should look slightly underbaked; they will continue to firm up as they cool.
9. Cool and Set:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling on the sheet helps them set and prevents breakage.
10. Serve and Store:
- Serve warm for gooey chocolate and melty candy cane goodness.
- Store any leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies or dough balls for up to 3 months for future enjoyment.
Pro Tips for Perfect Cookies
- Measure Flour Carefully: Too much flour can make cookies dry. Use the scoop-and-level method for accuracy.
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature to help the dough come together smoothly.
- Customizations: Swap candy canes for chopped peppermint bark or use red and green holiday chocolate chips for added Christmas flair.
- Chill the Dough (Optional): For thicker cookies, chill the dough for 30 minutes before baking.
Enjoy spreading the holiday cheer with these festive, minty, chocolate-filled delights! 🎄🍪