Chewy Christmas Chocolate Chip Cookies
Ingredients:
1 cup (230 g) unsalted butter, softened
1 cup (200 g) brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups (345 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chunks
½ cup crushed peppermint candies or red-and-green candy pieces
Optional: ½ cup green and red sprinkles for decoration
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Fold in the chocolate chips, white chocolate chunks, and peppermint or candy pieces until evenly distributed.
Scoop large spoonfuls (about 2 tablespoons each) of dough onto the baking sheets, leaving about 2 inches between each cookie.
If desired, press a few extra chips and candy pieces on top for a festive look.
Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
– For extra flavor, chill the dough for 30 minutes before baking.
– You can use crushed candy canes instead of peppermint candies for a minty touch.
– Store in an airtight container for up to 5 days or freeze the dough for later.
Chewy Christmas Chocolate Chip Cookies
Ingredients:
1 cup (230 g) unsalted butter, softened
1 cup (200 g) brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups (345 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chunks
½ cup crushed peppermint candies or red-and-green candy pieces
Optional: ½ cup green and red sprinkles for decoration
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Fold in the chocolate chips, white chocolate chunks, and peppermint or candy pieces until evenly distributed.
Scoop large spoonfuls (about 2 tablespoons each) of dough onto the baking sheets, leaving about 2 inches between each cookie.
If desired, press a few extra chips and candy pieces on top for a festive look.
Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
– For extra flavor, chill the dough for 30 minutes before baking.
– You can use crushed candy canes instead of peppermint candies for a minty touch.
– Store in an airtight container for up to 5 days or freeze the dough for later.
Ingredients:
1 cup (230 g) unsalted butter, softened
1 cup (200 g) brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups (345 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chunks
½ cup crushed peppermint candies or red-and-green candy pieces
Optional: ½ cup green and red sprinkles for decoration
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Fold in the chocolate chips, white chocolate chunks, and peppermint or candy pieces until evenly distributed.
Scoop large spoonfuls (about 2 tablespoons each) of dough onto the baking sheets, leaving about 2 inches between each cookie.
If desired, press a few extra chips and candy pieces on top for a festive look.
Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
– For extra flavor, chill the dough for 30 minutes before baking.
– You can use crushed candy canes instead of peppermint candies for a minty touch.
– Store in an airtight container for up to 5 days or freeze the dough for later.
