Crispy + Chewy Christmas Chocolate Chip Cookies

Pile of Crispy and Chewy Christmas Chocolate Chip Cookies.

1 from 1 vote

Crispy + Chewy Christmas Chocolate Chip Cookies

Crispy + Chewy Christmas Chocolate Chip Cookies—-the epitome of Christmas carols + chocolate chip goodness in every single bite! These cookies are incredibly soft and chewy with a beautiful outer crispiness! Made with all organic ingredients, these cookies are easy, thick, perfectly bite-size and bursting with delicious funfetti + chocolate flavors, and REQUIRES NO CHILLING! This is the perfect sweet indulge for the entire family during ANY season, especially during the Holidays.

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Keyword: baked, chewy, chocolate, chocolate chip, christmas, classic, cookies, crisp, dessert, easy, fall recipe, funfetti, healthy, holidays, homemade, indulge, plant-based, recipe, soft, sprinkles, sweet, traditional, vegetarian

Servings: cookies

Calories: 228kcal

Author: Shanika

Ingredients

2 cups organic all-purpose flour (I use Bob's Red Mill)
¾ cup unsalted butter, softened at room temp. (That's 1 ½ sticks!)
¾ cup lightly packed organic brown sugar
¼ cup pure cane sugar (I use Wholesome Sweets)
1 large organic egg, room temp.
2 tsps vanilla extract
2 tsps arrowroot starch (See Notes!)
1 teaspoon baking soda
½ teaspoon sea salt
1 ½ cups semi-sweet chocolate chips (I use Ghirardelli)
½ cup Christmas colored sprinkles

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or a non-stick baking mat.
Next, in a medium bowl, whisk together the all-purpose flour, baking soda, arrowroot starch, and sea salt and set aside.
Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the unsalted butter until creamy and add both sugars, beating on medium speed until creamy and fluffy, about 2-3 minutes. Beat in the eggs and vanilla. NOTE: Scrape down the sides if you need to.
Reducing to low-speed, add the dry ingredients and continue mixing until well incorporated, about another 3 minutes or so. Next, add the chocolate chips and sprinkles and gently fold them in using a rubber spatula, until fully incorporated into the batter. NOTE: Be careful not to over-mix. The batter should be thick.
Scoop the batter out into 1.5 Tbsps amounts and onto the baking sheet, keeping them roughly 1-inch apart. NOTE: I placed 6-8 cookies on each baking sheet to leave enough space in between each one.
Bake for 10-12 minutes until golden around the edges. At the HALFWAY MARK, about 5 minutes in, remove the baking sheet from the oven and carefully bang it onto a countertop a few times (2 or 3 times) before placing cookies back into the oven. This creates a slight "crinkled look" and flattens cookies a bit if too puffy. NOTE: The cookies will look really soft in the middles when you remove them from the oven, however, they will harden once cooled.
Remove them from oven and let cool for 5 minutes before carefully removing them from baking sheet before transferring them over to a cooling rack to cool completely.
Repeat same steps with each round of cookies until entire batter has been used.
Bon Appetit!

Notes

STORAGE: Cookies can be stored in a tightly covered container at room temperature for up to 3 days or refrigerated for slightly longer freshness (about 2 weeks). Can be frozen for 4-5 months and reheated to thaw out. Any unused cookie dough batter can be refrigerated for up to 3 days, or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!

STARCH: If you don't have arrowroot starch (which is a great GF starch), you can substitute with regular starch, tapioca flour, or regular all-purpose flour.

Nutrition