This will be your new favorite chocolate chip cookies for Santa! It wouldn’t be Christmas Eve without a plate of holiday cookies, a glass of milk, and a few carrots for the reindeer. Santa Claus will leave a few extra goodies when he tastes the deliciousness of these perfectly soft and chewy cookies!
This delicious recipe is easy to make with simple ingredients and yields a chewy cookie filled with chocolate goodness. They have chewy centers and crisp edges, making them delicious treats for the holiday season. Your family (and Santa) will love them. Make an extra batch of these chocolate chip Christmas cookies for your holiday cookie exchange, and they will surely be a hit!
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Table of Contents
Reasons to Love These Homemade Chocolate Chip Cookies
- They are so easy and fast to make!
- These holiday cookies are the perfect baking project to get the kids involved in the kitchen.
- The recipe only calls for simple ingredients you probably already have at home!
- It can be made ahead of time. Keep the batter in the fridge for 1-2 days.
- Freeze beautifully (if they last that long)!
Ingredients to Make the Best Christmas Chocolate Chip Cookies
- Butter: I prefer to use unsalted butter in this recipe. If you use salted, be sure to cut down on the amount of added salt.
- Granulated Sugar: For the perfect spread.
- Brown Sugar: Brown sugar is a key ingredient to make these cookies perfectly chewy.
- Egg: Add moisture to the cookies and help the dry ingredients bind together.
- Vanilla Extract: I like to use this brand as it is water-based.
- Flour: I use all-purpose flour.
- Baking Soda & Baking Powder: To help the cookies rise in the oven and make puffed cookies that are soft in the center and crisp on the edges.
- Salt: Brings out the flavor in the chocolate and softens the sweetness.
- Chocolate chips and red and green M&M’s: I like to mix semisweet chocolate 60% with milk chocolate chips when using only chocolate chips. Or replace the milk chocolate chips with M&M’s.
Step-by-Step Instructions
- Line a cookie sheet with parchment paper and preheat oven to 350 degrees F.
- Using an electric hand mixer or stand mixer with a paddle attachment, beat butter and sugars for 5 min until light and creamy.
- Add the egg and vanilla to the butter-sugar mixture and continue beating using medium speed, until combined.
- In a separate bowl, add the flour, baking soda, baking powder, and salt and whisk until combined.
- Slowly add flour mixture to wet ingredients and mix, using a spatula or low speed if using a mixer, until incorporated (do not overmix).
- Fold in the chocolate chips.
- Portion the cookie batter using an ice cream scoop and place on a prepared baking sheet.
- Add some extra chocolate chips on top of each cookie and bake for about 13 minutes until the edges are golden brown and the middle is soft and chewy.
- Let the cookies cool on the baking sheet for 5 minutes and enjoy!
Recipe Tips
- Ensure the butter is soft at room temperature for the dough to be consistent.
- The extra chocolate chips on top of the cookies will make them look prettier!
- Don’t overbake the cookies. They will set as they cool – you don’t want them to lose what makes them chewy – you want those soft centers.
- Cookies are best when eaten warm. After the cookies cool completely, reheat them in the microwave for about ten seconds to achieve a melted center.
Tools Needed
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Ice cream scoop
- Spatula
- Measuring Cups and Spoons
Serving Suggestions and Substitutions
- Add festive M&Ms for a pop of color and extra yumminess. These can be found in the baking aisle or the holiday candy section.
- Add chopped pecans or walnuts.
- Top with a few holiday sprinkles to create extra festive holiday treats.
Storage Instructions
Cookies may be stored for a few days at room temperature in an airtight container, though I doubt they will last that long.
Refrigerator: Once completely cool, store cookies in an airtight container and refrigerate for up to two weeks.
Freezer: Chocolate chip cookies freeze great when they are wrapped and stored in an airtight container. Thaw them in the refrigerator overnight for the best results, then heat for 10 seconds in the microwave on high to melt the chocolate.
Frequently Asked Questions
Chocolate chip cookies are Santa’s favorite cookies, and the most popular cookie to make for him.
People began leaving out treats for Santa Claus in the form of milk and cookies as a way of expressing their gratitude and appreciation for the gifts he would bring.
The first written mention of “milk and cookies” for Santa appears during this time in 1870. It became an American tradition during the Great Depression in the 1930s, when parents wanted to encourage their children to be generous during and show gratitude for the gifts they did get.
This can happen if your dough is too warm. Try popping your dough in the refrigerator for 10-12 minutes before baking.
High moisture content and baking time. You do not want to overbake these cookies. Remove from oven when the edges are just golden brown leaving a soft, pale center.
Store them in an airtight container at room temperature and they will remain chewy for 2 to 3 days.
Yes, chocolate chip cookies freeze well when they are wrapped and stored in an airtight container. Thaw them in the refrigerator overnight for the best results, then heat for 7 to 10 seconds in the microwave on high to melt the chocolate. Yum!
If you make this recipe, I would love to hear your comments below!
🥣Recipe
Favorite Chocolate Chip Cookies for Santa
Equipment
- 1 Hand mixer or Stand Mixer
- 1 Ice cream scoop
Ingredients
- 1/2 cup unsalted butter 1 stick or 8 tbsp (softened)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg large (room temperature)
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips semisweet 60% and milk
Instructions
- Line a cookie sheet with parchment paper and preheat oven to 350 degrees F.
- Using an electric hand mixer or stand mixer with a paddle attachment, beat butter and sugars for about 5 minutes until light and creamy.
- Add the egg and vanilla to the butter-sugar mixture and continue beating using medium speed, until combined.
- In a separate bowl, add the flour, baking soda, baking powder and salt and whisk until combined.
- Slowly add flour mixture to wet ingredients and mix, using a spatula or low speed if using a mixer, until incorporated (do not overmix).
- Fold in the chocolate chips (and / or the M&Ms if using)
- Portion the cookie batter using an ice cream scoop and place on a prepared baking sheet.
- Add some extra chocolate chips on top of each cookie and bake for about 13 minutes until the edges are golden brown and the middle is soft and chewy.
- Let the cookies cool on the baking sheet for 5 minutes and enjoy!
Notes
- Ensure the butter is soft at room temperature for the dough to be consistent.
- The extra chocolate chips on the cookies will make them look prettier!
- Don’t overbake the cookies. They will set as they cool – you don’t want them to lose what makes them chewy – you want those soft centers.
- Cookies are best when eaten warm. After the cookies cool completely, reheat them in the microwave for about ten seconds to achieve a melted center.
Nutrition
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