TIP: Preheat your oven 30 minutes before baking. A fully heated oven helps cookies rise properly and bake evenly.

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats (silicone is ideal if you have them).

In a medium bowl, whisk together the flour, baking powder, and baking soda.

TIP: I don’t add salt because I use salted butter.

If you’re using unsalted butter, add ¼ teaspoon salt here.

Set aside.

TIP: Butter should be softened but still cool. Butter that’s too warm will cause cookies to spread and bake flat.

In a large bowl, add butter, granulated sugar, and brown sugar.

Using a hand mixer or stand mixer:

Start on low speed

Gradually increase to high

Mix for about 2 minutes, until light and fluffy

Crack the egg into a small bowl and lightly break it up (no need to whisk).

Add the egg and vanilla to the butter mixture.

Mix on medium speed just until incorporated, about 30 seconds.

Add the flour mixture to the wet ingredients.

Mix on low speed just until combined and no dry flour remains.

Fold in the chocolate chips with a spatula.

TIP: I prefer more cookie than chocolate, but feel free to add more chips or crushed M&M’s if that’s your thing.

Using a cookie scoop, scoop heaping scoops of dough.

Lightly roll in your hands to smooth, then dip just the tops of the cookies into a bowl of holiday sprinkles.

Place on prepared baking sheets, leaving space between cookies.

Bake at 350°F for 8–12 minutes, depending on your oven.

I usually pull mine around 10 minutes, when the edges are set but the centers still look soft.

Let cool on the baking sheet for a few minutes, then transfer to a cooling rack.