4th of July Chocolate Chip Cookies
Patriotic chocolate chip cookies loaded with semi-sweet chips and red, white, and blue M&Ms. Buttery dough baked until golden brown, then cooled on wire racks. Perfect for holiday gatherings and celebrations.
Ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups semi-sweet chocolate chipsdark chocolate chips1:1none
alters flavor profile
- 1 cup red white and blue M&Mssprinkles1:1vegan option available
visual change only
Instructions
- 1
Preheat oven to 350°F.
- 2
In a medium bowl, combine flour, salt, and baking soda. Set aside.
- 3
Beat butter, granulated sugar, brown sugar, and vanilla in a large mixer bowl until creamy.
- 4
Add eggs one at a time, beating well after each addition.
- 5
Gradually add flour mixture to wet ingredients.
- 6
Stir in chocolate chips and M&Ms.
- 7
Drop by rounded tablespoon onto parchment-lined baking sheets using a cookie scoop.
- 8
Bake until golden brown.
- 9
Cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.
Tips
Use a cookie scoop for uniform-sized cookies that bake evenly.
Do not overbake; cookies continue cooking on the hot baking sheet after removal from oven.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be refrigerated for up to 24 hours before scooping and baking.
Serve at room temperature with milk or ice cream.
Common Mistakes
Do not skip setting aside the dry ingredients to avoid uneven distribution of leavening agents.
Do not overmix the dough after adding flour to avoid tough cookies.
Substitutions
Dairy-Free Swaps
Vegan Options
visual change only