Holiday cookies aren’t just for Santa. Try these quick and easy Chocolate Chip Christmas cookies, and you’ll treasure them forever.
This recipe is THE Christmas cookie to have out with a glass of milk (or Christmas Punch) for when Santa arrives; these easy chocolate Cookies are irresistibly soft, buttery, and melt-in-your-mouth with perfectly soft centers.
Easy Christmas Cookies
I’ve been making chocolate chip cookies for years – You name it, I’ve tried it. I chilled the dough for 12 hours, 24 hours, and even 36 hours. Stirred by hand, beat, and whisked to find what makes the perfect cookie. But this time, all I wanted was to make a great cookie that’s quick and easy too!
Great cookies are soft and chewy with crisp, buttery edges and chocolate chips (like my classic chocolate chip cookies recipe). This recipe gives you all that, plus makes things quick and easy! You don’t need to chill the dough – You just throw it all together, scoop them onto a cookie sheet and bake! The best Christmas Cookies are just 20 minutes away!
Chocolate Chip Christmas Cookies
- Mix the dry ingredients together into a large mixing bowl.
- Mix in melted butter, brown sugar, eggs, vanilla, and granulated sugar until just combined.
- Stir in the chocolate chips.
- Spoon onto a baking pan and bake until golden
Step By Step Instructions
Start with adding the dry ingredients to a large mixing bowl.
Mix until combined, and add the melted butter, vanilla, and eggs.
Mix until combined and fold in the chocolate chips.
Spoon onto a cookie sheet 2 inches apart (I used a #20 scoop which holds 3 tablespoons/1.5 oz/ 45ml. See the ‘equipment’ section for where to get one).
Bake until the edges are golden.
Just to get it out of your system, break one open and eat it warm!
Allow the cookies to cool for 10 minutes while you melt the chocolate (for more information, see my post on how to melt chocolate). Then drizzle the melted chocolate across the cookies.
Before the chocolate can set, sprinkle the drizzled chocolate with festive sprinkles.
Allow the chocolate to set before serving or storing.
Using a 2 tablespoon scoop, this recipe made 18 large cookies.
Erren’s Top Tips
- Use room temperature ingredients. Allowing the eggs and melted butter to get to room temperature before starting will allow them to combine easier with dry ingredients creating a well-combined dough.
- Stir by hand to avoid overmixing which makes a tough cookie.
- Space the dough out enough on the pan. placing it about 2 inches apart prevents the cookies from spreading into each other when baking.
- Don’t over bake your cookies. When chocolate chip cookies come out of the oven, they should be slightly underdone in the middle. They’ll finish baking with the residue heat.
Equipment
To make these cookies uniform in size, I used a #20 scoop which holds 3 tablespoons/1.5 oz/ 45ml. See the handy links below to buy one of your own.
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Other Great Christmas cookies
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Let’s Make Chocolate Chip Christmas Cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup bread flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 16 tablespoons butter melted
- 1½ cups packed light-brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
For Decorating
- ½ cup semisweet chocolate chips for decorating
- sprinkles for decorating
Instructions
- Preheat the oven to 375° F/190°C.
- In a large mixing bowl, mix the flour bread flour, salt, baking soda, baking powder, brown sugar, and granulated sugar together.
- Add the melted butter, eggs, and vanilla. Mix until combined.
- Stir in the chocolate chips and using a cookie scoop, place on a cookie sheet two inches apart.
- Bake until the cookies are golden brown around the edges but soft in the middle, about 10 – 12 minutes.
- Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- *Melt the remaining chocolate chips and drizzle over the cookies. Then before the chocolate sets, cover with decorative sprinkles and allow to set before serving.
Tips + Notes
- Use room temperature ingredients. Allowing the eggs and melted butter to get to room temperature before starting will allow them to combine easier with dry ingredients creating a well-combined dough.
- Stir by hand to avoid overmixing which makes a tough cookie.
- Space the dough out enough on the pan. placing it about 2 inches apart prevents the cookies from spreading into each other when baking.
- Don’t over bake your cookies. When chocolate chip cookies come out of the oven, they should be slightly underdone in the middle. They’ll finish baking with the residue heat.
Judy Gee says
Can the dough be frozen? Made it up and need to cancel baking for one week.
Erren's Kitchen says
Hi Judy! Yes, the dough can absolutely be frozen! Freezing cookie dough is a great way to save it for later while keeping it fresh. Here’s how to do it:
Portion the Dough: Scoop the dough into individual portions using a cookie scoop or spoon. This makes it easy to bake just what you need later.
Freeze on a Tray: Place the portions on a baking sheet lined with parchment paper and freeze until firm. This prevents the dough balls from sticking together.
Transfer to a Bag or Container: Once frozen, transfer the dough balls to a freezer-safe zip-top bag or airtight container. Be sure to label it with the date and baking instructions.
Baking from Frozen: When you’re ready to bake, there’s no need to thaw the dough. Bake the frozen dough balls directly on a cookie sheet, adding 1–2 minutes to the baking time.
I hope this helps, and good luck with your cookies next week! Let me know if you have any other questions.
Erren Hart says
So happy to hear it! Thanks for stopping by and sharing!
Judy says
We made these for Christmas 🎄 They were the best cookies I’ve ever baked! Thank you!
Erren's Kitchen says
I’m glad you liked them Judy 🙂