1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon alcohol-free vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup red and green chocolate candies
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and brown evenly on the bottom.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. Use a hand mixer or stand mixer on medium speed for about two to three minutes until the mixture is light, fluffy, and well combined.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Mix in the alcohol-free vanilla extract until the batter is smooth and fragrant.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Be careful not to overmix, stop as soon as the last streaks of flour disappear.
Using a sturdy spatula, gently fold in the red and green chocolate candies and the semi-sweet chocolate chips. Ensure the candies are evenly distributed throughout the dough so every cookie gets a bit of chocolate in every bite.
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 9 to 11 minutes or until the edges are just lightly golden. The centers may still look a bit soft, but they will firm up as they cool.
Allow the cookies to rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This resting period is crucial for achieving that perfect chewy texture.
