Growing up, around Christmas time, I always loved making homemade chocolate chip cookies with my dad. We always used Nestle Toll House Semi-sweet Chocolate Chips and followed the recipe on the back of the package. To me, there is no better cookie in the world.
Over the years, I have tweaked the recipe here and there, and now I feel that I have perfected it to a heavenly level. There are some specific methods you must use to get them perfect. Here I’ll share all my tricks, and at the end of this post, you can find more Christmas cookie recipes by my friends by hopping over to their blogs!
Merry Christmas and happy baking!
Chapple’s Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour (I use White Lily, and I always buy a new, fresh bag, and I sift it.)
- 1 tsp baking soda (Arm & Hammer)
- 1 tsp SEA salt (Morton’s course sea salt)
- 1 cup (2 sticks) UNsalted butter, softened (I use Land ‘O Lakes, and I leave it out until soft. Don’t leave it out too long or melt the butter, or your cookies will be big, thin puddles, and don’t use the microwave to soften, it just doesn’t turn out the same as leaving it out to soften. Pull butter out of fridge at least 2 hours before starting the recipe.)
- 3/4 cup granulated sugar
- 3/4 cup pack brown sugar (I use light brown)
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups (one 12-oz package) Nestle Toll House Semi-Sweet Chocolate Morsels (You can use milk chocolate chips if you want them sweeter, or mix them half and half. I like semi-sweet best!)
- Parchment Paper
- Optional: 1 cup chopped pecans
- Optional for dipping & decorating: Ghirardelli melting chocolate chips or white chocolate chips, festive sprinkles, m&ms and pretzels
Preheat oven to 375 degrees farenheit.
Combine flour, SIFTED baking soda, and sea salt in a medium sized bowl. Beat butter, granulated sugar, light brown sugar, and vanilla extract in a large mixer and beat until creamy (make sure to kick the speed up to about 7 or 8 on a Kitchen Aid mixer for brief 15 second spurts. This adds air into the mixture and makes it fluffier and smoother.)
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips, and nuts if preferred. Drop rounded tablespoons of dough onto an ungreased baking sheet lined with parchment paper.
At this point you can go ahead and bake them, or you can cover the mixing bowl with cling wrap and let it set in the refrigerator for an hour, or up to 48 hours. The longer you let it set in the fridge, the more flavorful the cookies will be! They seriously get better and better the longer you wait.
Bake for 9-11 minutes or until golden brown on the edges. After removing from oven, cool on baking sheets for 2 minutes, then remove, keeping them on on parchment paper and transferring the paper to counter to cool completely. While cookies are still warm, top with additional chocolate chips to enhance the look!
Step Four (optional)
Once cool, melt dipping chocolate according to instructions and spoon out chocolate to cover half of the cookie. Place cookie back on parchment paper and top it with m&ms and pretzels to make a reindeer. Use white chocolate and red sprinkles to make a Santa hat, or use green sprinkles to make an elf hat. Alternatively, sprinkle festive sprinkles on top of the chocolate, or leave them plain! It’s up to you! Here are some photos of my “festive” chocolate chip cookies…
Hop over to my friends’ blogs for more Christmas Cookie Recipes!