1 cup unsalted butter, softened to room temperature
1 cup granulated white sugar
1/2 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons alcohol-free vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup red and green chocolate candies
Instructions
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer and ensures a soft cookie texture.
Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated. Stir in the alcohol-free vanilla extract. Scrape down the sides of the bowl with a spatula so that all the ingredients are evenly combined before moving on to the dry ingredients.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture while mixing on low speed. Be careful not to overmix the dough at this stage, as overmixing can lead to a tougher cookie. Stop just when the flour streaks disappear.
Using a sturdy spatula or a wooden spoon, gently fold in the semi-sweet chocolate chips and the red and green chocolate candies. Set aside a small handful of the candies to press into the tops of the cookies later for a picture-perfect look. The dough should be thick, colorful, and hold its shape well.
Scoop rounded tablespoons of dough and place them about two inches apart on the prepared baking sheets. Lightly press the remaining candies into the tops of the dough balls. Bake for 9 to 11 minutes, or until the edges are just beginning to turn a light golden brown. Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
