Chocolate Chip Christmas Cookies

PREP + MEASURE

1. Set out 2 sticks of butter and 2 eggs to soften to room temperature. Soften butter just until you are able to leave a light indentation with your finger, but not so softened that it’s shiny/greasy/melted.
2. Measure the flour by weight or via the spoon and sweep method: Fluff the flour with a spoon then gently sprinkle spoonfuls into a dry measuring cup until a little over-full. Then use a butter knife to scrape the excess flour so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will make the cookies dry/crumbly instead of tender and chewy.
3. Measure out remaining ingredients.
4. In a medium bowl combine flour, corn starch, baking soda, and salt. Mix with a metal whisk.
5. In the bowl of an electric stand mixer, cream together butter with brown and granulated sugar for approx. 2 minutes until creamy.
6. Add vanilla and eggs and beat for an additional 30-40 seconds.
7. Gradually beat in flour mixture until just combined. Add chocolate chips and mix on lowest setting for just a few seconds to evenly distribute throughout the dough.

BAKE THE COOKIES

1. Preheat oven to 350°F. Line large baking sheets with parchment paper.
2. Use a large 3 TBSP cookie scoop to portion out dough.
3. Arranged spaced on parchment paper (cookies will be approx. 3.5-4 inches) and bake (in batches) on the center rack for 11-13 minutes per batch or until edges are golden and the center of the cookie has begun to set.
4. For smaller cookies, check for doneness at the 9 minute mark and add any additional time needed.
5. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling.

LET'S GET DIPPING!

1. Once cookies have fully cooled, melt remaining chocolate wafers in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.
2. Dip the top half of each cookie in chocolate then transfer to cooled, rimmed baking sheet and decorate with sprinkles right away while the chocolate is still wet. Allow to cool and set. You can pop them in a fridge for 10 minutes if you need them to set faster.

MAKE AHEAD INSTRUCTIONS

1. Place prepared dough on a large sheet of plastic wrap and wrap securely *OR* place in an airtight container with a lid. Refrigerate dough for 1-3 days until you’re read to get your bake on. If you have extra space, you're welcome to pre-scoop the dough balls and store them in the fridge that way so they're ready to go when it's time to bake them.
2. The flavors and textures are amazing when chilled 24-72 hours in advance! The cookies also bake up thicker. When ready to bake, allow dough to soften on the counter for about an hour until scoopable.
3. Need to freeze some cookie dough balls for later? You can do that too!