Description
Celebrate spring with these delightful Easter Chocolate Chip Cookies, featuring a classic cookie base studded with semi-sweet chocolate chips and pastel-colored candy-coated chocolate eggs for a festive, colorful twist. Perfectly soft with lightly golden edges, these cookies are ideal for holiday baking and sharing.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup pastel-colored candy-coated chocolate eggs (like Cadbury Mini Eggs, chopped)
- 1/2 cup pastel sprinkles (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, which creates the perfect base texture for the cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening and seasoning throughout the dough.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping cookies tender.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, chopped pastel candy-coated eggs, and optional sprinkles to distribute the festive mix-ins evenly without breaking them.
- Scoop Dough: Use a rounded tablespoon to scoop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes until edges are lightly golden and centers are just set, ensuring a soft yet cooked-through cookie.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps maintain their texture.
Notes
- Cookies freeze well; store in an airtight container for up to 3 months.
- For a bakery-style look, press a few extra candy-coated chocolate eggs on top of each dough ball before baking.
