1 cup unsalted butter, softened to room temperature
1 cup granulated white sugar
1/2 cup packed light brown sugar
1 large egg, room temperature
2 teaspoons alcohol-free vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup red and green candy-coated chocolate pieces
Instructions
Start by preheating your oven to 350 degrees F. While the oven warms up, line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together. Use an electric mixer on medium speed for about two to three minutes until the mixture looks light, fluffy, and well combined.
Add the large egg and the alcohol-free vanilla extract to the creamed butter mixture. Continue to beat on a lower speed until the egg is fully incorporated and the mixture is smooth.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring by hand or on a very low mixer setting until just combined. Be careful not to overmix the dough, as this can make the cookies tough.
Gently fold in the semi-sweet chocolate chips and the red and green candy pieces using a spatula. Make sure they are evenly distributed throughout the dough so every cookie gets a generous amount of chocolate and color.
Scoop rounded tablespoons of dough and place them onto the prepared baking sheets, leaving about two inches of space between each one. Bake for 9 to 11 minutes, or until the edges are just golden but the centers still look slightly soft. Let them cool on the baking sheet for five minutes before moving them to a wire rack.
