This recipe is my go-to for holiday cookie exchanges and cozy nights by the tree. I first developed this version during a particularly snowy December when I wanted cookies that tasted classic but looked festive without requiring icing. The result is a soft, slightly chewy cookie studded with semi-sweet chips and dotted with white chocolate that melts into little snowy pockets. The coarse sugar or edible glitter on top gives each cookie a holiday sparkle — it reads like a snow-covered cookie on the outside and a familiar, comforting chocolate chip cookie on the inside.

I discovered the balance of textures while baking with my grandmother; she insisted on slightly underbaking so the center stays tender, and that single tip transformed my cookies. The flavor profile is straightforward: brown sugar for warmth and moisture, granulated sugar for crisp edges, and generous chocolate to keep every bite indulgent. These cookies are perfect for school parties, neighbor gifts, or a plate left out for visitors on Christmas Eve. They freeze beautifully and thaw quickly, so you can bake ahead and still have the fresh-baked aroma on the big day.

Ingredients

• All-purpose flour (2 1/4 cups): Use a reliable brand like King Arthur or Gold Medal. Spoon and level when measuring to avoid dense dough; flour provides structure and a tender crumb.
• Baking soda (1 teaspoon): Acts as the leavening agent. Ensure it’s fresh — a quick test is to mix 1/4 teaspoon with vinegar; it should fizz immediately.
• Salt (1 teaspoon): Balances sweetness and enhances chocolate flavor. Use fine sea salt for best distribution.
• Unsalted butter (1 cup, softened): Two sticks at room temperature (about 65–70°F). Creaming butter and sugars traps air for lift and contributes to crisp edges.
• Granulated sugar (3/4 cup) & Packed brown sugar (3/4 cup): Brown sugar lends moisture and caramel notes; granulated sugar helps create crisper edges.
• Large eggs (2): Bring to room temperature for better emulsion and more even rise.
• Vanilla extract (2 teaspoons): Pure vanilla gives depth; use Nielsen-Massey or another high-quality extract for noticeable flavor.
• Semi-sweet chocolate chips (2 cups): Use Ghirardelli or Nestlé Toll House for dependable melt and flavor. These are the cookie’s flavor stars.
• White chocolate chips (1/2 cup): For the snowy effect — they melt differently and create little creamy pockets that look like snowdrifts.
• Coarse sugar or edible glitter (optional): Adds sparkle and an icy crunch on top. Sprinkle just before baking so it adheres to the dough.

Instructions

Preheat and prepare pans: Heat the oven to 375°F (190°C). Line one or two baking sheets with parchment paper or silicone mats. This promotes even browning and prevents sticking. If you have multiple racks, rotate sheets halfway through baking for uniform color. Whisk dry ingredients: In a medium bowl combine 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk thoroughly to distribute the leavening agent and salt evenly — this prevents pockets of baking soda which can cause uneven rise or flavor. Cream butter and sugars: In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and creamy, about 2–3 minutes with an electric mixer on medium speed. Proper creaming traps air and affects texture; scrape the bowl down once during mixing. Add eggs and vanilla: Add 2 large eggs one at a time, beating after each addition until incorporated, then mix in 2 teaspoons vanilla extract. Eggs add moisture and structure — adding them slowly ensures a smooth emulsion and prevents curdling. Combine dry and wet: Gradually add the flour mixture to the butter-sugar mixture on low speed or fold in with a spatula until just combined. Overmixing develops gluten and yields tougher cookies; stop when you no longer see streaks of flour. Fold in chocolate: Stir in 2 cups semi-sweet chocolate chips and 1/2 cup white chocolate chips until evenly distributed. The white chips provide visual contrast and a creamy bite; avoid over-stirring so the dough stays tender. Portion and embellish: Drop dough by rounded tablespoons (about 1 tablespoon each) onto prepared sheets, spacing 2 inches apart. For uniform cookies use a small cookie scoop. If desired, sprinkle coarse sugar or edible glitter on tops to create a snowy sparkle that adheres during baking. Bake and cool: Bake 9–11 minutes, rotating sheets halfway if necessary, until edges are golden brown and centers still look slightly soft. For chewier centers, err toward the lower end of the time range. Cool on baking sheets 2 minutes, then transfer to wire racks to cool completely.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To keep edges crisp and centers tender, layer cookies between sheets of parchment paper. For longer storage, freeze baked cookies in a single layer until solid, then stack in a freezer-safe container with parchment between layers for up to 3 months. Reheat frozen cookies briefly in a 300°F (150°C) oven for 4–6 minutes to refresh the texture; avoid microwaving which can make them gummy.

Ingredient Substitutions

If you need to adapt, swap up to 1/2 cup of all-purpose flour for oat flour for a nuttier flavor — note the texture will be slightly softer. For a dairy-free option, use vegan butter sticks and dairy-free chocolate chips; texture will be slightly different but still delicious. To make them gluten-free, replace the flour with a 1-to-1 gluten-free blend and add 1/4 teaspoon xanthan gum if the blend doesn’t contain it. For a lower-sugar version, reduce granulated sugar to 1/2 cup and increase brown sugar by 2 tablespoons for moisture; flavor will remain balanced but cookies may brown faster.

Serving Suggestions

Serve on a festive platter with sprigs of rosemary or edible sugared cranberries for color contrast. These cookies pair beautifully with hot cocoa, spiced latte, or a simple glass of cold milk. For a more adult presentation, serve alongside a robust coffee or a small scoop of cinnamon ice cream as an after-dinner treat. Arrange them in gift tins layered with parchment and a ribbon for neighborly giving.

Cultural Background

Chocolate chip cookies are an iconic American treat born in the 1930s. This holiday variation borrows the simple, universal appeal of the original while adding visual cues — white chocolate and coarse sugar — that evoke snow and winter. The practice of decorating cookies for celebrations is centuries old, but this version is intentionally low-fuss, reflecting a modern desire for beautiful results with minimal specialized technique.

Seasonal Adaptations

In winter, fold in a teaspoon of ground cinnamon or a pinch of nutmeg for a warm, festive note. For a peppermint twist, replace the white chips with crushed peppermint candy or use peppermint baking chips and sprinkle tiny pieces on top after baking. During summer cookie exchanges, omit the coarse sugar topping and add toasted chopped pecans for a nuttier bite.

Meal Prep Tips

For efficient holiday prep, scoop dough into tablespoon-sized balls onto a parchment-lined tray, freeze until solid, then store in freezer bags. Label with the date and bake straight from frozen when needed. If you need freshly baked cookies for a party, plan 15–20 minutes per sheet (including oven recovery time) and stagger batches so cookies stay warm but not overbaked.

These Winter Wonderland chocolate chip cookies are a simple, reliable way to add sparkle to the season. Whether you bake them for yourself, your family, or to share, they bring warmth, nostalgia, and a little snowy magic to any holiday table. Enjoy the baking — and the smiles that follow.