So I’ll be honest, my favorite Christmas cookie recipe isn’t actually a “Christmas” cookie. It’s just a good old-fashioned chocolate chip cookie recipe which I think
can should be eaten year-round.
And as the name suggests it’s practically perfect. It’s a recipe my mom has used for years and they are truly the perfect blend of chewy and crunchy.
Now, I know this recipe isn’t gluten-free, but I figure most of you aren’t gluten-free anyway, so you can enjoy making and eating them for me! I hope to experiment soon with making a GF version, but until then, I hope you don’t mind me sharing a normal recipe.
2½ cups flour
1 tsp. baking soda
1 tsp. salt
¾ cup white sugar
¾ cup brown sugar
2 sticks butter, softened
1 tsp. vanilla extract
2 large eggs
1 12 oz. package semi-sweet chocolate chips
- Preheat oven to 375°F.
- Mix the flour, baking soda, and salt in a bowl and set aside.
- Use a stand mixer to mix the two sugars briefly at low speed. Add the butter in small gobbets, mixing first at low speed and then at high. Beat the mix until it’s pale, light, and very fluffy.
- Add the vanilla at the mixer’s lowest speed then at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and the mix should look creamed, not curdled.
- Add the flour, baking soda, and salt; one-half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds.
- Scrape down the bowl’s sides with a spatula, add the chocolate chips, and mix at low speed for about 10 seconds. If need be, scrape the bowl’s sides again and mix for a few more seconds.
- Put tablespoons of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown (nine minutes in an electric oven, 10 to 11 minutes in a gas one). Remove and let them cool on a rack.