One of our top bucket list items when it comes to Christmas is developing a chocolate chip cookie recipe that is a staple in our house for the holidays. You know the kind of recipe that your kids get excited about when the calendar turns to December 1st? Well in true 2020 fashion we decided it was time to start baking, and we tried multiple different variations until coming to the conclusion that we needed help from an expert! That’s when we connected with our favorite baker/photographer/stylist Amanda Wilens and asked her to come in and save the day, and oh boy are we glad we did! Today on the blog we are sharing Amanda’s tried and true Christmas chocolate chip cookie recipe that will quickly become your new Christmas staple.
Disclaimer: Santa has tried these cookies, and approves, so don’t worry about waking up Christmas morning with left overs at the fireplace. We know he will devour them! ?
Tips for the best possible cookies:
Chilling Dough: Make the dough in advance so you have plenty of chill time for the dough in your refrigerator. This chilling time will help the dough become incorporated, but also helps to make a fluffier/chewier cookie. If you are making these for Christmas eve, I would suggest starting on the 23rd or the morning of the 24th. Give yourself a few hours, at least, of chilling dough in the fridge. Or you can do an hour in the fridge, ball the dough, then freeze for a few extra hours before baking.
Creaming butter and sugar: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It’s the difference between something having a granular and dense bake or a light and fluffy, clean bake. So take your time when creaming your butter.
Room temperature eggs: I would suggest leaving them on the counter for 1-2 hours to get room temp. However, if you forget or run out of time, another option is to place the eggs into a bowl of warm water (not hot) for about 10-15 minutes.
Room temperature butter: I usually leave mine on a plate on the counter for a couple hours. Or maybe on the oven if it’s being used for something else. If you are in a hurry you can zap in the microwave in very short increments. Just don’t melt it.
Salting: I always recommend topping off these cookies with a bit of flakey salt.
Reheating: To reheat cookies, pop in the microwave for 10-20 seconds. They will instantly get more gooey and delicious.
Perfect Circle: Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place the cutter around cookies and quickly move the cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.
Ingredients
Wet Ingredients
1 cup unsalted butter, room temperature
1 1/4 cup brown sugar
3/4 cup granulated sugar
2 eggs large, room temperature
2 tsp vanilla extract
Dry Ingredients
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
2 cups dark chocolate chunks
Extra flakey salt for topping cookies, optional
Instructions
1. In a large mixing bowl from your stand mixer, using the paddle attachment, add butter and sugars into the bowl. Mix until thoroughly combined and fluffy. This can take up to 5-6 minutes.
2. Add eggs, one at a time. Then add in vanilla extract and mix thoroughly.
3. In a second medium to large bowl whisk flour, baking soda, baking powder, and salt.
4. Slowly add the dry ingredients into the wet ingredients with the mixer turned onto low/medium speed.
5. Once well mixed, fold in chocolate chips.
6. Cover and chill dough in the fridge for 1-24 hours. I recommend chilling the dough for longer for a fluffier cookie. I personally put mine in the fridge for 1 hour minimum, scoop onto a baking sheet, cover, and then place in the freezer for 3-4 hours.
7. When you’re ready to make cookies, preheat the oven to 350° F and prepare 2-3 baking sheets with parchment paper.
8. Scoop about 2 Tablespoon sized balls. Place dough onto baking sheets and a few inches apart. Bake for 10-12 minutes (1-3 extra minutes if frozen through).
9. Remove from the oven, scooch into perfect circles (optional), and top with flakey salt. Let sit for about 5 minutes, then move to a cooling rack.
Other Cookies to Try:
1. Egg Yolk Only Chocolate Chip Cookies
2. Gooey Butter Cookies
3. Molasses Crinkle Cookies
Did you love this Christmas chocolate chip cookie recipe as much as we did? Tag us on instagram @inspiredbythis to show us how you styled them!
