❄️ Winter Wonderland Chocolate Chip Cookies 🍪
🧾 Ingredients
For the Cookie Dough:
1 cup (227g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
¾ cup (165g) packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 ¼ cups (280g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon fine sea salt
1 ½ cups (255g) semi-sweet chocolate chips
½ cup (85g) white chocolate chips
⅓ cup (40g) crushed peppermint candies or candy canes
For the Finishing Touch:
½ cup (90g) white chocolate, melted
Extra crushed peppermint for garnish (optional)
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
Line two baking sheets with parchment paper. Preheat oven to 350°F (175°C). If time allows, chill dough later for thicker cookies.
2. Cream Butter & Sugars
In a large bowl, beat softened butter, granulated sugar, and brown sugar with a mixer on medium speed for 2–3 minutes until pale, fluffy, and fully combined.
3. Add Eggs & Vanilla
Beat in eggs one at a time, mixing well after each. Add vanilla and blend until smooth—about 30 seconds.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture on low speed, mixing just until no dry streaks remain. Do not overmix.
5. Fold in Mix-Ins
Using a silicone spatula, gently fold in semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies until evenly distributed.
6. Chill for Best Results (Optional but Recommended)
Cover bowl and refrigerate dough for 30 minutes. This prevents overspreading and deepens flavor.
7. Scoop & Bake
Use a cookie scoop or tablespoon to portion dough into 1.5-inch balls. Place 2 inches apart on baking sheets. Bake one tray at a time for 10–12 minutes, until edges are golden but centers still look soft.
8. Cool Briefly
Let cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
9. Drizzle & Decorate
Once cooled, melt white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each. Transfer to a piping bag or zip-top bag with a tiny corner snipped off. Drizzle over cookies and immediately sprinkle with extra crushed peppermint before chocolate sets.
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