Ever since Halloween, I've gotten a bit hooked on candy melts. The possibilities are endless. But I've never used them in any of my favorite cookie recipes. So while I was whipping up a batch of my chocolate chip cookies for my eldest's son bake sale, I eyed the cabinet holding a rainbow assortment of candy melts. An hour later, I had two batches including a gorgeous collection of decorated Christmas Chocolate Chip Cookies.
Before we can even think of decorating the cookies with candy melt, we have to make sure the cookie batter is perfect in order to make a moist, thick cookie that can hold up to the extra weight of the candy melt.
I'm not a fan of crunchy chocolate chip cookies, so my recipe makes the exact opposites - big, luscious cookies with chunks of chocolate.
The secret to a moist, boutique bakery style cookie is an egg yolk and melted butter in the batter. The extra fat keeps the cookie soft and fat.
Once the Christmas Chocolate Chip Cookies are baked and cooled, they're ready for decorating. You'll want to make sure the candy melts are loose in consistency so the coating is thin. Dip each cookie into one of the three colors. Wait for the candy melt to solidify on the cookie and then alternate sides and dip in another color.
To get a tri-color effect, wait for both sides to solidify, then using a small spoon, gently drip the third color down the middle and let it drip off the end.
I was surprised to find how similar the texture was to a black and white cookie, except with the addition of massive chocolate chunks.
Other tasty Wanderspice desserts:
- Thanksgiving Carrot Cupcakes [Salted Caramel Drip]
- Black Magic Cupcakes with Mystical Sprinkles
- Mini Carrot Bundt Cakes with Pecan Drizzle
Like the recipe? Pin it!
Christmas Chocolate Chip Cookies
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 whole egg
- 1 whole egg yolk
- 12 tablespoons unsalted butter melted
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 2 cups semisweet chocolate chunks
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon freshly ground, optional
Candy Melt Decoration
- 1 bag White Wilton Candy Melts
- 1 bag Red Wilton Candy Melts
- 1 bag Green Wilton Candy Melts
- 1 bag silver edible sprinkles
- Heat oven to 325 degrees. Prepare two baking sheets, lined with parchment paper.
- Whisk flour, baking soda, cinnamon, and salt in a regular sized bowl.
- Beat together butter and both sugars until fully incorporated and smooth.
- Mix the wet ingredients - egg yolk, egg, and vanilla and add to the dry ingredients, scraping down the bowl until everything is incorporated. Do not overmix, which will yield a tough cookie.
- Mix in the chocolate chunks gently, until dispersed evenly.
- Separate mix into 18 portions and roll into rough balls. Pull the ball apart and stack them on the parchment - one on top of the other. Make sure the balls are about two inches apart. More is better.
- Bake for 15-17 minutes, rotating the sheets once until the edges start to harden. Remove the sheets and allow the cookies to cool.
- Empty half of each Wilton Candy Melt in separate microwave proof bowls. Add a teaspoon of shortening to each bowl.
- Microwave each bowl in 30-second segments. Stir in between segments until chips are fully melted. About two minutes total.
- Melt should drip off a spoon easily.
- Once all the cookies have cooled, prepare the baking sheets with new parchment paper.
- Dip each cookie in alternating candy melt colors and place on the parchment sheet to harden. Quickly sprinkle candy sprinkles or other toppings before the candy melt sets.
- Serve or store and refrigerate for later.