1. How do I achieve the perfect chewiness in these cookies?

Chilling the dough and not overbaking are key for that chewy texture.

2. Can I make the dough ahead and freeze it?

Absolutely! You can freeze the cookie dough for up to 3 months. Just thaw it in the fridge before baking.

You can use dark chocolate or milk chocolate as alternatives for a different flavor profile.

These cookies can be stored in an airtight container for up to a week.

Scale

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In a bowl, whisk together flour, baking soda, salt, and ground cinnamon.
In another bowl, cream together softened butter, brown sugar, and maple syrup until fluffy.
Beat in the egg until fully incorporated.
Gradually mix in the dry ingredients to form your cookie dough.
Refrigerate the dough for a minimum of 30 minutes.
Measure out 1.5 oz dough balls for uniform cookies.
Preheat oven to 350°F (175°C) and bake for 10-12 minutes until edges are golden.
Let them cool completely.
In a microwave-safe bowl, melt the white chocolate wafers at half power, stirring until smooth.
Dip half of each cookie into melted chocolate and place on wax paper.
Drizzle extra melted chocolate and sprinkle with holly berry sprinkles before setting.

Ensure cookies are cooled completely before decorating and use a scale for consistent sizes.