Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) ground cinnamon
  • ½ teaspoon (2.5g) salt
  • 2 cups (340g) semi-sweet chocolate chips
  • ½ cup (approximately 50g) Christmas sprinkles (red and green)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the chocolate chips and Christmas sprinkles until evenly distributed.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This prevents the cookies from spreading too thin.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, leaving space between each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.