In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt. I once tried tossing everything into one bowl to save time, and the cookies came out uneven because the leaveners weren’t distributed properly—so I will never skip the separate mixing again. I slowly add the dry ingredients to the wet mixture, beating just until the dough comes together. Over-mixing at this stage leads to tough cookies, and nobody wants that.
When the dough is ready, I fold in the semi-sweet chocolate chips, white chocolate chips, and festive sprinkles. This is when the dough transforms into something so cheerful that I swear it changes my mood instantly. Using a rubber spatula prevents the sprinkles from breaking and helps the dough stay thick. I’ve learned the hard way that using the mixer here crushes the sprinkles and turns everything muddy-looking.
Finally, I scoop the dough onto parchment-lined trays and chill them for at least 30 minutes. This is not optional if you want thick, puffy cookies instead of flat ones. Chilling gives the butter time to firm back up, and the cookies hold their shape beautifully as they bake. When they come out of the oven, they look like bakery treats—but even better because they were made in your own kitchen.
Pro Tips for Best Results
I tested this recipe three different ways before settling on what consistently gives me thick and soft cookies. The most important lesson was that chilling the dough dramatically changes the final result. When I baked the cookies without chilling, they spread way too thin. After chilling, they came out thick, chewy, and picture-perfect.
Another trick I learned the hard way is to pull the cookies out of the oven when the edges are set but the centers look slightly underbaked. They continue cooking as they cool on the tray, and this is what keeps them soft and melt-in-your-mouth. If you wait until the whole cookie looks done in the oven, you’ll end up with a crispier cookie than intended.
I also noticed that using room-temperature butter—not melty, not fridge-cold—makes a massive difference. One year I tried softening the butter in the microwave, and the dough became too greasy, causing the cookies to lose their shape. Room temp butter presses in just right when you touch it, and that’s exactly how soft it should be.
Finally, don’t skip the combo of white and brown sugars. Each one contributes to the cookie’s structure and flavor, and you really can taste the difference. My brown sugar adds moisture and caramel notes, while the white sugar gives the cookie its structure and sweetness.
Common Mistakes to Avoid
I made so many mistakes the first time I tried to rush this recipe, and I’ll share them all so you don’t repeat them. The biggest mistake is skipping the chill time. I know it’s tempting around the holidays when time is tight, but warm dough leads to overly spread cookies. Trust me—take the time to chill.(See the next page below to continue…)