Growing up, Christmas cookies were always a big deal in our house, but they were pretty basic – just sugar cookies with sprinkles. That’s until my aunt brought her chocolate-dipped version to our family gathering one year. Everyone went crazy for them, and I couldn’t believe how much better they were than our regular ones.
Now, I make these chocolate Christmas cookies every December, and they’ve become our new family tradition. The best part? They’re actually easier to make than traditional decorated sugar cookies. No fancy icing skills needed – just melt some chocolate, dip, and you’re done. Even my kids can help without making a huge mess.
Possible Ingredient Alternatives
Browned butter can be replaced with regular unsalted butter or coconut oil for a different flavor profile. If using coconut oil, reduce the amount by about 2 tablespoons to account for its higher fat content. All-purpose flour can be substituted with a 1:1 gluten-free flour blend for those with gluten sensitivities. Be sure to choose a blend that includes xanthan gum for proper texture. For a healthier alternative, whole wheat pastry flour can be used in place of all-purpose flour, though this may result in a slightly denser cookie. Semi-sweet chocolate can be swapped with dark chocolate for a richer flavor and potential health benefits, or with white chocolate for a sweeter option. Alternatively, carob chips can be used as a caffeine-free chocolate substitute, though the flavor will be noticeably different.
| Preparation Time | 70-90 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 30-40 g
- Fat: 180-200 g
- Carbohydrates: 350-400 g
Ingredients
- 1 cup melted and cooled browned unsalted butter (2 sticks or 16 tablespoons)
- 2 1/3 cups all-purpose flour (add extra if needed, one tablespoon at a time)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons packed dark brown sugar
- 1/2 cup white granulated sugar
- 1 tablespoon vanilla essence
- 2 large eggs, at room temperature
- 12 ounces semi-sweet chocolate, coarsely chopped
Step 1: Brown the Butter
Place the butter in a small saucepan over medium-high heat.
Cook for 3 to 4 minutes, stirring almost constantly, until the butter has browned.
Watch carefully to avoid burning it.
Once browned, pour the butter into a heatproof bowl, ensuring you scrape all the “toasted” bits into the bowl as well.
Place the bowl in the refrigerator for 1 hour, or until the butter reaches room temperature.
You’ll know it’s ready when you can press a finger into the top and it makes a slight indentation.
The butter should be solid but soft.
Step 2: Prepare for Baking
When the butter is at room temperature, preheat your oven to 375 degrees (F).
In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set aside.
Step 3: Cream Sugar and Browned Butter
In a large bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, combine both sugars, vanilla, and the cooled browned butter.
Cream on medium speed until the mixture is light and fluffy, which should take about 2 minutes.
Step 4: Incorporate Eggs and Dry Ingredients
Add the eggs to the sugar-butter mixture, one at a time, beating each for 15 seconds before adding the next.
Turn off the mixer.
Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour just begins to disappear.
Then, fold in the chocolate chunks until evenly distributed.
Step 5: Form and Bake the Cookies
Roll 3-tablespoon-sized scoops of dough between your palms to form a ball, with each ball being almost a 1/4 cup in size.
Place the dough balls on a prepared baking sheet, ensuring there’s enough room between each for spreading.
Continue this process until all the dough is rolled.
Place the baking sheet in the preheated oven and bake each batch for 9 to 10 minutes, or until the edges are golden but the centers are still soft.
Step 6: Cool and Serve
Once baked, let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious homemade cookies!
