Ingredients:

  • 280g all-purpose flour
  • 10g cornstarch
  • 5g baking soda
  • 3g fine sea salt
  • 170g unsalted butter, cool room temperature
  • 150g light brown sugar, packed
  • 100g granulated sugar
  • 1 large egg, room temperature
  • 10ml pure vanilla extract
  • 170g white chocolate chips
  • 85g semi-sweet chocolate chips
  • 30g crushed peppermint candies
  • 40g holiday sprinkle blend

Instructions:

  1. In a medium bowl, whisk together the flour, cornstarch, baking soda, and fine sea salt until well combined.
  2. In a stand mixer or using a hand mixer, cream the cool room temperature butter with the brown sugar and granulated sugar until just incorporated and tiny air pockets form.
  3. Add the egg and vanilla extract to the butter mixture and beat until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
  5. Fold in approximately 70% of the white chocolate chips, semi-sweet chips, peppermint candies, and sprinkles.
  6. Cover the dough and refrigerate for 2 hours. This chilling time is mandatory to prevent spreading and develop texture.
  7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop 2-tablespoon sized balls of dough. Press the remaining 30% of chocolate chips and sprinkles into the top of each dough ball for visual impact.
  9. Bake for 12 minutes or until the edges are just set and the centers look slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.