I whipped up a batch of Christmas Chocolate Chip Cookies using all-purpose flour, unsalted butter, and semisweet chocolate chips alongside a playful mix of chocolate candy melts and rainbow sprinkles. Every bite brings a unique contrast of textures that leaves me excited to share this festive treat with everyone.

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I recently tried my hand at making these Christmas Chocolate Chip Cookies and I’m really excited to share the process with you. They are a pretty fun twist on traditional Xmas snacks and every bite is packed with a mix of textures that remind me of my favorite Jul Kaka treats.

I started off by mixing 2 1/4 cups all-purpose flour with 1 teaspoon baking soda and 1/2 teaspoon salt. Then I creamed up 3/4 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar before stirring in 1 large egg and 1 teaspoon vanilla extract.

Once I had the dough, I folded in 1 1/2 cups semisweet chocolate chips. The final touch was dipping the cookies in a bag of chocolate candy melts, then giving them a quick sprinkle of 1/2 cup rainbow sprinkles.

These chewy on the outside and soft in the middle cookies are a total game changer when it comes to Christmas Cooking. Enjoy experimenting and happy baking!

Why I Like this Recipe

I love this recipe because it gives me the best of both worlds – the cookies come out crispy around the edges but remain soft in the middle so every bite is amazing. I also really like how the melted chocolate and rainbow sprinkles add a fun, festive touch that makes me feel all excited about Christmas time. Another thing is that the ingredients are really simple and common which means I dont have to stress about finding exotic stuff, and even if my cooking skills are a little rough sometimes, this recipe always comes through. Finally, the whole process fills up my kitchen with a sweet, buttery smell that instantly boosts my mood every time I bake it.

Ingredients

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All-purpose flour provides essential carbohydrates to build a light, fluffy cookie structure.
Unsalted butter adds rich, creamy fat that brings out the cookies flavor, making them moist.
A large egg supplies protein and acts a key binder together all the ingredients.
Semisweet chocolate chips deliver a balance of sweet and slightly bitter, enhancing the taste.
Chocolate candy melts give a shiny, melt-in-your-mouth finish and add extra sweetness.
Rainbow sprinkles offer a fun crunch and vibrant holiday touch with sugary notes.

Ingredient Quantities

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

1 bag of chocolate candy melts

1/2 cup rainbow sprinkles

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix together the 2 1/4 cups of flour, 1 teaspoon baking soda and 1/2 teaspoon salt.

3. In a large bowl, beat 3/4 cup softened butter with 1/2 cup granulated sugar and 1/2 cup brown sugar till it looks creamy and smooth.

4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mix and stir until fully combined.

5. Slowly blend in the dry flour mixture to the butter mix until just combined, then fold in the 1 1/2 cups of semisweet chocolate chips.

6. Scoop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving a little space between each cookie.

7. Bake the cookies for 10 to 12 minutes, until they’re golden around the edges but still soft in the middle; let them cool on the sheet for a couple minutes.

8. Meanwhile, melt the bag of chocolate candy melts in a microwave-safe bowl, stirring every 20 seconds until smooth.

9. Dip the top of each cookie into the melted chocolate, making sure its nicely coated, then sprinkle with diced rainbow sprinkles.

10. Allow the cookies to rest until the chocolate sets up and enjoy your fun, chewy Christmas treat!

Equipment Needed

1. An oven to bake the cookies
2. A baking sheet and parchment paper
3. One medium mixing bowl for the dry ingredients
4. One large mixing bowl for the butter and sugars
5. Measuring cups and spoons for accuracy
6. An electric mixer or whisk to beat the butter and sugars
7. A microwave safe bowl for melting the chocolate candy melts
8. A spatula or spoon for stirring and folding the dough
9. A tablespoon measure or cookie scoop for portioning the dough

FAQ

Q: Can I substitute margarine for butter?

A: Yeah, you can use margarine but the cookies might not be as rich in flavor and the texture may change a bit.

Q: Do I need to preheat the oven?

A: Definitely, always preheat your oven to about 375°F before you start baking for even cooking.

Q: How should I store these cookies after baking?

A: Once they're cooled, keep 'em in an airtight container. They should be good for about a week at room temperature.

Q: Can I skip the candy melts if I don’t have any?

A: You can, but the candy melts add a fun festive twist to the cookies, so you might miss out on that extra holiday flair.

Q: Why do we use both granulated and brown sugar?

A: Using both gives the cookies a nice mix of sweetness and a chewy texture, plus a bit of extra moisture.

Christmas Chocolate Chip Cookies • Food Folks And Fun Recipe Substitutions and Variations

You can swap unsalted butter with salted butter if you dont mind adjusting the salt slightly or try using coconut oil if you’re looking for a dairy free option
If you’re low on all-purpose flour, whole wheat pastry flour is an option but it might make the cookies a bit denser
Instead of semisweet chocolate chips, you could use dark chocolate or even milk chocolate chips depending on your taste
For a vegan version, replace the egg with 1/4 cup apple sauce, it works pretty well as a binder
If you dont have rainbow sprinkles, you might try using colored sugar crystals for that extra festive look

Pro Tips

1. Make sure your butter is really soft but not melted, since if it’s too cold you wont get a smooth mix and if its too soft it can make your cookies spread too much.
2. When you add the dry ingredients, mix just enough so everything looks combined; overmixing can lead to cookies that are tough rather than chewy.
3. Let your cookies cool on the baking sheet for a couple minutes before dipping them in the melted candy, this helps them keep their shape and stops the chocolate from sliding off.
4. While melting the candy melts, stir them frequently in short bursts. This prevents them from burning and sticking to the bowl, so your dipping process stays smooth.