There’s just something about a plate of warm, soft chocolate chip cookies fresh out of the oven that’s made even better by the Christmas season. Enjoying them with a mug of milk, while wrapped in a blanket and watching a Christmas movie with the tree sparkling in the background – it doesn’t get better than that. So when I found a recipe for a type of chocolate chip cookie that seemed a little bit different, I was all for trying it.
This recipe is especially unique because it takes a regular chocolate chip cookie and turns it into something more magical with red and green sprinkles and two types of chocolate chips. The contrast of white and dark chocolate chips makes for an alternating flavor burst of buttery, melty white chocolate in some bites, and rich, dark chocolate in others. The sprinkles add a bit of crunch and sugary sweetness to the already-delicious cookie base.
I tweaked a few things for the recipe to make it more to our liking, such as the amount of vanilla, and making the cookies much smaller than called for. One recipe I found called for splitting the dough into nine cookies for nearly 400 calories each! Instead, I used my cookie dough scoop and ended up with 26 cookies total, plenty for you and your kids to enjoy, while still leaving some for Santa! We promise he’ll like them, too.
-1 stick of softened butter
-1/2 cup brown sugar
-1/2 cup white sugar
-1 1/2 teaspoons vanilla
-1 2/3 cup all purpose flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup of dark chocolate chips
-1/2 cup of white chocolate chips
-1/8 cup of sprinkles
1. Heat oven to 350 degrees.
2. Beat the butter and both sugars with your mixer.
3. Add the egg and vanilla and mix.
4. Add the flour, baking soda and salt, and mix. You can substitute self-rising flour in the place of these three ingredients, as self-rising flour already includes baking soda and salt. This would make the recipe a bit simpler.
5. Stir in the chips and sprinkles. (You may tweak the amount of sprinkles to suit your taste!)
6. Use a cookie dough scoop or large spoon to drop 12 cookies onto a baking sheet. They will not excessively spread out, so 12 will fit comfortably without touching once they’re baked.
7. Bake for 9 minutes and remove from oven. Cool for 1-2 minutes (as long as you can wait), then use a cookie spatula to remove from the pan onto your plate. Enjoy with a cold glass of milk and a holiday movie!
I’ll take a dozen!
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