Christmas Chocolate Chip Cookies - Rise and Bake with Julie

Prep Time:10

Cook Time:8

Chill Time:1

Total Time:1 18

Servings: cookies

In a mixing bowl, cream together the butter and sugars until your mixture is light and fluffy.
Add in the vanilla and eggs, one at a time and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt (NOT THE FLAKED SALT).
Gradually add the dry mixture to the wet mixture, stirring gently to avoid overmixing.
Fold in the candy, pretzels, chocolate chips, and whatever other add-ins you decide. DO NOT ADD FLAKED SALT YET.
Chill for 30 minutes to an hour.
Preheat the oven to 400° F.
Scoop cookie dough onto a cookie sheet or silicone-lined cookie sheet. Arrange cookies with at least 1 inch in between them.
Bake until the cookies are lightly golden brown, or for about 8 to 10 minutes.
Immediately after removing the cookies from the oven, sprinkle them with flaked sea salt.
Cool on the pan for a few minutes and transfer to a wire rack to cool completely.

Yield note: With a standard 1.5 Tbsp cookie scoop this recipe makes about 36 cookies.Scoop size & bake time guide (400 °F oven):
- 1.5 Tbsp scoop (#40–50) → 8–10 minutes (the original timing in the recipe)
- 2 Tbsp scoop (#30) → 10–11 minutes
- 3 Tbsp large scoop (#24 or #20) → 11½–13 minutes — this is my favorite size for thick, bakery-style cookies
For the softest, chewiest results chill the dough at least 1 hour or overnight. The extra chill keeps these cookies thick but perfectly soft instead of firm.
Pro tip for big cookies: Pull them from the oven when the edges are golden but the centers still look a touch underdone. They’ll finish setting on the hot pan and stay chewy for days.
Space larger cookies at least 3 inches apart (only 6–8 per sheet). Happy baking — Santa’s going to love these!