Kick things up a notch for the holidays by baking these Easy Holiday Chocolate Chip Cookies! A festive twist on a classic cookie perfect for your Christmas cookie plate!
I’m super excited to be participating in The Great Food Blogger Cookie Swap for the fourth year in a row! Check out 2013’s Apple Snickerdoodles, 2012’s Candy Cane Crinkle Blossoms and 2011’s Grinch Cookies!
This year I’ve taken my favorite chocolate chip cookie recipe and gave it a special holiday twist! I added a few spices like cinnamon and nutmeg and decorated them in festive red and green colors! A touch of sprinkles on the top brings it all together!
Sometimes, it feels as though Christmas cookies need to be super fancy and creative in order to be made during the holidays. Not true! I love these chocolate chip cookies any time of the year because they’re simply perfect!
The 4rd Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen brings together food bloggers from around the world in celebration of all things cookie. Last year we had over 620 bloggers participate and raised over $14,000 for Cookies for Kids’ Cancer. That’s a lot of cookies doing a lot of good!
For more info or if you want to participate next year, visit The Great Food Blogger Cookie Swap‘s website!
Since it’s a swap, I also got cookies too! I received Brown Butter Chocolate Chip Cookies with Sea Salt from Sophia at NY FoodGasm (which were my FAVORITE – I didn’t share these at all with my family!). And I got Salted Chocolate & Caramel Shortbread Cookies which my husband immediately stole and took to work to share with his soldiers from Heather at Majorly Delicious! Finally, were Oatmeal Lace Cookies from Marjory at The Dinner Mom – delicate and delicious! They were all so yum!
I can’t wait until next years swap!
- 4½ cups (590g) all-purpose flour
- 2tsp (10g) baking soda
- 3tsp (10g) corn starch
- 1tsp (5g) salt
- ½tsp (2g) nutmeg
- 1tsp (3g) cinnamon
- 1 cup (200g) light brown sugar
- 1½ cups (325g) granulated sugar
- 24Tbsp (340g) unsalted butter, melted
- 2Tbsp (25g) vanilla extract
- 2 eggs + 2 egg yolks (155g total)
- 16oz bag of holiday colors chocolate chips
- Red, green and white nonpareils (sprinkles)
- In a large bowl, whisk together the flour, baking soda, corn starch, salt, nutmeg, and cinnamon.
- In a medium bowl, whisk together the sugars until no more clumps remain. Add the melted butter and vanilla and whisk until smooth.
- One at a time, whisk in the eggs and continue to whisk until completely incorporated.
- Pour the wet mixture into the dry mixture and whisk/blend until smooth and no clumps remain. The dough will be thick and sticky.
- Add the holiday chocolate chips and fold until evenly distributed.
- Cover with plastic wrap and freeze for 2-3 hours or until the dough is firm. Alternately, you can chill the dough in the fridge overnight.
- Once the dough is cold, preheat your oven to 350F degrees and line two baking sheets with parchment paper.
- Roll a 1in ball of dough in your hand and flatten slightly. Press the top of the ball into the nonpareils until lightly covered. You don't want too many sprinkles on top, so brush off any extra. Place the dough on the prepared baking sheet.
- Bake each tray for about 12 minutes or until the edges are lightly golden. Do not overbake! The cookies will puff up during baking but will collapse while cooling.
- Allow the cookies to cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.
- Store in an air tight container for up to 3 days.