# Ingredients:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon kosher salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 1 cup light brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract
→ Mix-ins
10 - 3/4 cup semisweet chocolate chips
11 - 3/4 cup white chocolate chips
12 - 1/3 cup Hanukkah sprinkles (blue, silver, white)
13 - 1/3 cup Christmas sprinkles (red, green, gold)
# Directions:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until fully blended.
03 - In a large bowl, beat softened butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until creamy and light, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in pure vanilla extract.
05 - Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid over-mixing.
06 - Fold in semisweet chocolate chips, white chocolate chips, and both Hanukkah and Christmas sprinkles, reserving a portion of sprinkles for topping if desired.
07 - Using a cookie scoop or tablespoon, portion dough balls (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
08 - If desired, top each dough ball with reserved sprinkles before baking.
09 - Bake in the center of the oven for 10 to 12 minutes, until cookies are golden at the edges but centers remain slightly soft.
10 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
