Description
These cookies bake up soft in the middle with slightly crisp edges and pockets of melting chocolate. I jazz them for the holidays with white chips, festive sprinkles, and a light dusting of powdered sugar. They’re perfect for cookie exchanges, gift boxes, or hiding in the freezer for “research.”
Ingredients
For the dough
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For mix-ins & finishing
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- ¼ cup red, green, and white sprinkles
- Optional: 2 tablespoons sparkling or sanding sugar
- Optional: powdered sugar for dusting
Instructions
1. Preheat & prep
Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. Cream butter and sugars
Beat the softened butter with granulated and brown sugar until the mixture lightens and becomes fluffy — about 2–3 minutes. This step builds texture and helps the cookies rise nicely. Tip: beat long enough that the mix looks pale.
3. Add eggs and vanilla
Beat in the eggs one at a time, then stir in the vanilla until smooth and combined.
4. Mix dry ingredients
Whisk together the flour, baking soda, and salt. Add the dry mix to the wet ingredients in batches, stirring just until the dough comes together. Don’t overmix.
5. Fold in the chips
Fold half of the semi-sweet and white chocolate chips and the sprinkles into the dough. Reserve a small handful of chips to press onto the tops before baking.
6. Portion & top
Scoop dough into roughly 2-tablespoon mounds and place them a few inches apart on the prepared sheets. Press a few reserved chips and sprinkles into each mound so every cookie looks festive.
7. Chill (optional)
If you want thicker, puffier cookies, chill the scooped dough for 30 minutes. If you’re short on time, bake immediately — they’ll spread a bit more but still taste great.
8. Bake
Bake at 350°F for 10–12 minutes. Pull them when the edges are set but the centers still look a touch soft — they finish on the pan. Bold tip: to keep them soft, underbake by 30–60 seconds.
9. Cool and finish
Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack. When completely cool, dust lightly with powdered sugar for a snowy finish if you like.
Notes
- Chilling helps. A 30-minute rest reduces spread and produces a bakery-style shape.
- Measure flour correctly. Spoon and level or weigh flour to avoid dry, crumbly cookies.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze scooped dough balls for quick fresh-baked cookies later, or freeze baked cookies for up to a month. Thaw at room temp before serving.
- Pro tip: Pressing extra chips and sprinkles on top before baking makes them look professional — totally optional but worth it. FYI, powdered sugar melts if added too early, so dust just before serving.