Chocolate Chip Christmas Cookies

These chocolate dipped sprinkle topped Chocolate Chip Christmas Cookies are fun to make and even more fun to eat! They make a fun and festive holiday activity and are great for gifting in holiday cookie boxes!

Course Dessert

Cuisine American

Keyword Chocolate Chip Christmas Cookies, Chocolate Dipped Sprinkle Cookies

Prep Time 20

Cook Time 12

Decorating Time 20

Total Time 52

Servings cookies

Calories 256kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

3 cups all-purpose flour (380 grams)
1 TBSP cornstarch
1 tsp baking soda
1 tsp fine sea salt
2 sticks unsalted butter (247 grams)
½ cup granulated sugar (100 grams)
1 ¼ cups light brown sugar (247 grams)
2 tsp vanilla extract
2 large eggs
1 ¾ cups mini semi-sweet chocolate chips or 2 cups regular

FOR DECORATING

16 oz chocolate melting wafers plus any extra desired
assorted christmas sprinkles

Instructions

PREP + MEASURE

Set out 2 sticks of butter and 2 eggs to soften to room temperature. Soften butter just until you are able to leave a light indentation with your finger, but not so softened that it’s shiny/greasy/melted.
Measure the flour by weight or via the spoon and sweep method: Fluff the flour with a spoon then gently sprinkle spoonfuls into a dry measuring cup until a little over-full. Then use a butter knife to scrape the excess flour so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will make the cookies dry/crumbly instead of tender and chewy.
Measure out remaining ingredients.
In a medium bowl combine flour, corn starch, baking soda, and salt. Mix with a metal whisk.
In the bowl of an electric stand mixer, cream together butter with brown and granulated sugar for approx. 2 minutes until creamy.
Add vanilla and eggs and beat for an additional 30-40 seconds.
Gradually beat in flour mixture until just combined. Add chocolate chips and mix on lowest setting for just a few seconds to evenly distribute throughout the dough.

BAKE THE COOKIES

Preheat oven to 350°F. Line large baking sheets with parchment paper.
Use a large 3 TBSP cookie scoop to portion out dough.
Arranged spaced on parchment paper (cookies will be approx. 3.5-4 inches) and bake (in batches) on the center rack for 11-13 minutes per batch or until edges are golden and the center of the cookie has begun to set.
For smaller cookies, check for doneness at the 9 minute mark and add any additional time needed.
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling.

LET'S GET DIPPING!

Once cookies have fully cooled, melt remaining chocolate wafers in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.
Dip the top half of each cookie in chocolate then transfer to cooled, rimmed baking sheet and decorate with sprinkles right away while the chocolate is still wet. Allow to cool and set. You can pop them in a fridge for 10 minutes if you need them to set faster.

MAKE AHEAD INSTRUCTIONS

Place prepared dough on a large sheet of plastic wrap and wrap securely *OR* place in an airtight container with a lid. Refrigerate dough for 1-3 days until you’re read to get your bake on. If you have extra space, you're welcome to pre-scoop the dough balls and store them in the fridge that way so they're ready to go when it's time to bake them.
The flavors and textures are amazing when chilled 24-72 hours in advance! The cookies also bake up thicker. When ready to bake, allow dough to soften on the counter for about an hour until scoopable.
Need to freeze some cookie dough balls for later? You can do that too!

Notes

Leftover baked cookies are chewy and delicious! Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts below are estimated for dipped cookies made with 3 TBSP dough using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition