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Chocolate Chip Cookie Recipe with Holiday Spices
Bake chewy holiday chocolate chip cookies packed with warm spices and festive flavors using pantry staples. Step-by-step instructions inside.
Classic Chocolate Chip Cookies (Holiday Edition) are a seasonal variation of the timeless drop-cookie made from a simple creaming method that combines all-purpose flour, semi-sweet chocolate chips, butter, granulated and brown sugars, eggs, vanilla extract, and leavening agents. Enhanced with a pinch of warming spices—typically cinnamon or nutmeg—and occasionally finished with festive decorations such as colored sanding sugar or miniature candy pieces, this rendition preserves the soft-centered, lightly crisp texture of the original while adding subtle holiday flair. The cookies are commonly prepared in late November through December, serving as a staple for cookie exchanges, gift tins, and dessert platters at gatherings ranging from casual family movie nights to formal holiday parties.
Chocolate Chip Cookie Recipe with Holiday Spices
Ready in the hour, this one-bowl dough is perfect for spontaneous weeknight baking or last-minute cookie swaps. The recipe also scales cleanly, so you can whip up a small dozen for the household or triple it for marathon gift prep without fuss.
Prep Time
50 minutes
50 minutes
Cook Time
10 minutes
10 minutes
Total Time
60 minutes
60 minutes
Ingredients
All-purpose flour – 2 ¼ cups
- Baking soda – 1 teaspoon
- Fine sea salt – 1 teaspoon
- Unsalted butter, softened – 1 cup (2 sticks)
- Granulated sugar – ¾ cup
- Packed light brown sugar – ¾ cup
- Large eggs – 2
- Pure vanilla extract – 2 teaspoons
- Semisweet chocolate chips – 2 cups (about 12 oz)
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – ½ teaspoon
- Ground ginger – ¼ teaspoon
- Ground cloves – ⅛ teaspoon
- Optional or festive add-ins (use any you like, singly or combined): orange zest – 1 teaspoon; chopped toasted pecans or walnuts – ½ cup; dried cranberries – ¼ cup; ground allspice – ¼ teaspoon; pinch freshly ground black pepper for extra warmth
Method
Preheat the oven to 350 °F (175 °C)
- Line two baking sheets with parchment paper
- Whisk flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves in a medium bowl
- Set the dry mixture aside
- Beat softened unsalted butter, granulated sugar, and brown sugar in a large bowl until light and fluffy
- Scrape down the sides of the bowl
- Beat in the first egg until fully incorporated
- Beat in the second egg until fully incorporated
- Stir in vanilla extract
- Add one third of the dry mixture to the butter mixture and mix on low speed until just combined
- Add the second third of the dry mixture and mix until just combined
- Add the final third of the dry mixture and mix until no flour streaks remain
- Fold chocolate chips into the dough
- Cover the bowl and refrigerate the dough for at least 30 minutes
- Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart
- Bake the cookies until the edges are golden and the centers are still soft, about 9–11 minutes
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes
- Transfer the cookies to a wire rack to cool completely
- Store the cooled cookies in an airtight container
Nutrition (whole recipe)
Calories
5614 kcal Protein
60 g Fat
290 g Carbs
726 g Fiber
19 g Sugar
469 g
5614 kcal Protein
60 g Fat
290 g Carbs
726 g Fiber
19 g Sugar
469 g
Notes
Brown the butter until nutty and cool it completely before creaming for a deeper, toffee-like flavor. Portion the dough and chill at least 2 hours (up to 48) to curb spread and boost chew. Right before baking, press a few extra chips on top and finish with a pinch of flaky sea salt for bakery-style looks and a satisfying sweet-salty snap.
why this recipe
These holiday chocolate chip cookies marry the nostalgic comfort of a bakery-style classic with the festive flair of seasonal spices and jewel-bright mix-ins, delivering a sensory experience that feels both timeless and new. A kiss of warming cinnamon and a hint of fragrant orange zest lift the familiar brown-sugar richness, while crisp edges give way to a soft, molten-chocolate center that stays tender for days—if they last that long. By balancing indulgent flavor with a straightforward method suited to any skill level, this recipe turns a simple batch of cookies into a celebratory moment, making it the perfect choice for gifting, gatherings, or treating yourself to a little extra holiday magic.
FAQs
FAQ acf
Frequently Asked Questions
Can I freeze the cookie dough and bake the cookies later?
Yes. Portion the dough onto a parchment-lined sheet, freeze until solid, then transfer the scoops to a zip-top bag for up to 2 months; bake straight from frozen, adding about 2 minutes to the usual time (or thaw overnight in the fridge for slightly rounder cookies). This make-ahead step preserves flavor and chew while giving you fresh-baked cookies on demand.
Can I make these cookies gluten-free, and which flour blend works best for a similar texture?
Yes—simply replace the all-purpose flour with a certified 1:1 gluten-free baking blend that already contains xanthan or guar gum (e.g., Cup4Cup, King Arthur Measure-for-Measure, or Bob’s Red Mill 1-to-1). Use the same volume, but give the batter an extra 5-minute rest before scooping to let the starches hydrate; the cookies bake up with virtually the same spread, chew, and soft center.
How should I adjust the recipe for high-altitude baking?
At elevations above roughly 5,000 ft, use 2–3 Tbsp extra flour, reduce the baking soda to ¾ tsp and each sugar by about 1 Tbsp, and add 1 Tbsp milk or water to keep the dough pliable. Bake at 365 °F (185 °C) instead of 350 °F, checking 1–2 minutes earlier; these tweaks counter quicker evaporation and faster rise so the cookies hold shape yet stay chewy.