Ingredients
Scale
- 2 cups all-purpose flour (heat-treated)
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons milk (as needed for consistency)
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup festive holiday sprinkles (red, green, and white)
- Optional: 4 ounces white chocolate melting wafers for drizzling
Instructions
- Step 1: Heat Treat the Flour
Place the all-purpose flour in a microwave-safe bowl. Microwave it in 30-second intervals, stirring in between, until the temperature reaches 160°F (71°C) on an instant-read thermometer. Alternatively, spread the flour on a baking sheet and toast it in a 350°F oven for 5 minutes. Let the flour cool completely before using. This step is crucial for killing any bacteria present in raw flour. - Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. Cream the mixture on medium-high speed for about 2 to 3 minutes until it becomes light, fluffy, and pale in color. Mix in the vanilla extract and salt until well combined. - Step 3: Combine and Mix
Turn the mixer to low speed and gradually add the cooled, heat-treated flour. If the dough feels too crumbly, add the milk one tablespoon at a time until it reaches a soft, rollable consistency. Once the base is ready, use a spatula to gently fold in the mini chocolate chips and half of the holiday sprinkles. - Step 4: Roll and Decorate
Line a baking sheet with parchment paper. Use a small cookie scoop or a tablespoon to portion out the dough. Roll the portions between your palms to create smooth, 1-inch balls. Roll each ball in the remaining holiday sprinkles or drizzle with melted white chocolate for an extra festive touch. Place the balls on the prepared sheet and refrigerate for at least 30 minutes to firm up before serving.
- Cook Time: 20 minutes