Christmas Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter, softened (227 g)
• 1 cup packed light brown sugar (220 g)
• 1/2 cup granulated sugar (100 g)
• 2 large eggs, room temperature (100 g)
• 2 teaspoons vanilla extract (10 g)
• 2 1/4 cups all-purpose flour (281 g)
• 1 teaspoon baking soda (5 g)
• 1 teaspoon fine salt (6 g)
• 1 1/2 cups semisweet chocolate chips (255 g)
• 3/4 cup red and green candy-coated chocolate pieces (150 g)
• 1/2 cup chopped walnuts, optional (55 g)

Instructions

1. Heat oven. Set oven racks in the upper and lower thirds and heat the oven to 350°F. Line two light-colored sheet pans with parchment paper. Leave the pans ungreased so the cookie bottoms do not brown too quickly.
2. Cream base. Beat butter, brown sugar, and granulated sugar in a large bowl with a hand mixer for two minutes. Scrape down the bowl, then beat again briefly until the mixture looks light and evenly blended.
3. Add liquids. Beat in eggs, one at a time, stopping after each egg is incorporated. Mix in vanilla. Scrape the bowl bottom and sides with a flexible spatula so no butter-heavy pockets remain in the dough.
4. Finish dough. Whisk flour, baking soda, and salt in another bowl. Add dry ingredients to the butter mixture and mix on low until nearly combined. Fold in chocolate chips, candy pieces, and optional walnuts by hand.
5. Chill and scoop. Cover and chill the dough for 30 minutes. Scoop rounded two-tablespoon portions onto prepared pans, leaving three inches between them. Press a few reserved candy pieces onto each mound for visible color after baking.
6. Bake cookies. Bake for 10 to 12 minutes, rotating pans halfway through, until edges are golden and centers appear slightly soft. Cool cookies on pans for five minutes, then transfer them to a rack. Add extra candy pieces while cookies are warm, if needed.

Notes

• For consistently sized cookies, use a two-tablespoon scoop and level it lightly. Larger portions need additional oven time, while smaller portions may finish before the edges become golden. Bake one test cookie if your scoop size differs.
• The 30-minute chill makes the dough easier to portion and helps limit spread. If the dough chills longer than two hours, let it stand at room temperature for 10 minutes before scooping so it does not crack or crumble.