Get Our Best App for Daily Great Recipes 🍽️
Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.
Coming Soon
Ingredients
Get Our Best App for Daily Great Recipes 🍽️
Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.
Coming Soon
Equipment
Method
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugars
- In a large bowl, beat melted butter, brown sugar, and granulated sugar until smooth and slightly creamy (about 1 minute).
- Add egg, egg yolk, and vanilla; beat until well combined.
Step 4: Combine the Mixtures
- Gradually add the dry ingredients to the wet mixture. Mix just until combined — don’t overmix.
- Fold in the semisweet chocolate chips and white chocolate chips.
- 💡 Pro Tip: Chill the dough for 30 minutes if you prefer thicker, bakery-style cookies.
Step 5: Shape & Bake
- Scoop 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle each cookie with blue and white sugar or winter sprinkles before baking.
- Bake for 9–11 minutes, until the edges are golden and the centers look slightly soft (they’ll finish setting as they cool).
Step 6: Decorate & Cool
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While warm, you can gently press a few extra white chocolate chips or mini marshmallows on top for a frosted, wintry look.
- Cool completely before serving (if you can wait that long!).
Notes
🧊 Storage & Reheating
Room Temperature: Store in an airtight container for up to 5 days. Freeze Dough Balls: Freeze for up to 2 months; bake straight from frozen for an extra minute or two. Reheat: Warm baked cookies in the microwave for 10–15 seconds for gooey centers.🥄 Variations
Peppermint Wonderland: Add crushed candy canes for a minty twist. Snowball Edition: Dust cooled cookies with powdered sugar for a snowy look. Salted Caramel Upgrade: Add caramel bits and sprinkle sea salt on top. Hot Cocoa Cookies: Add mini marshmallows and mini chocolate chunks. Frosted Version: Top with vanilla glaze and snowflake sprinkles. Triple Chocolate: Mix white, milk, and dark chocolate chips. Blue Velvet Cookies: Add 1 teaspoon cocoa and blue food coloring to the dough. Nutty Wonderland: Add chopped macadamias or pecans for crunch. Coconut Snow Edition: Roll dough balls in shredded coconut before baking. Holiday Cookie Sandwiches: Spread marshmallow fluff or frosting between two cookies.❓ 10 FAQs
Can I make these ahead of time?Yes — chill the dough for up to 2 days or freeze it for later baking. Can I use margarine instead of butter?
Butter gives the best flavor and texture — margarine will make them softer and less rich. Why melt the butter?
It gives a chewier texture and deeper flavor. Can I use all brown sugar?
Yes — it’ll make them extra soft and caramel-like. How do I get perfectly round cookies?
Gently shape them with a round cookie cutter while still warm (“cookie scoot” method). Can I skip chilling the dough?
Yes, but chilling prevents spreading and enhances the flavor. Can I make these gluten-free?
Yes — substitute with a 1:1 gluten-free flour blend. What kind of chocolate works best?
High-quality chocolate chips or chopped chocolate bars melt beautifully. Can I make them smaller?
Sure — bake smaller cookies for 7–8 minutes instead. How do I keep cookies soft?
Store with a slice of bread or marshmallow in the container to retain moisture.