With Christmas quickly approaching and the panic setting in, I’ve got you covered when it comes to the best chocolate chip cookies for Santa.
These cookies are so moist and they melt in your mouth when paired with a glass of milk.
To be honest, they’re actually a Tasty recipe that I’ve adapted to my liking. Honestly though, these cookies turned out SO incredible and I know that Santa Claus himself will eat the entire batch.
The ingredients and step by step instructions are below and the Tasty video is below as well.
Now, I made these cookies larger than most recipes call for by using a large ice cream scoop and flattening the dough out to allow for more even baking. Because of this, I added a few minutes to the baking time to accommodate for the larger cookie.
Also, allow the cookies to cool completely before removing from baking tray and ALWAYS use good chocolate chunks. I used German chocolate baking bars and chopped them into chunks rather than usual Hershey chocolate chips. It made a WORLD of difference and I highly recommend.
for 12 cookies
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz semi-sweet chocolate
chunk, or milk chocolate
4 oz dark chocolate chunk,
or you preference
whole milk, to drink, optional
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
3. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
4. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
5. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
7. Bake for 12-15 minutes, or until the edges have started to barely brown.
8. Cool completely, and serve yourself a glass of milk.