Description
If you’re looking for the perfect Easter Chocolate Chip Cookies recipe, you’ve come to the right place
Ingredients
Scale
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (340g) chocolate chips
- 1 cup (150g) pastel-colored candy-coated chocolate eggs
- ½ cup (80g) Easter sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in eggs and vanilla extract until well combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate and candy: Stir in chocolate chips and pastel-colored candy eggs.
- Scoop and shape: Drop tablespoon-sized dough portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, chill the dough for 30 minutes before baking.
- Swap chocolate chips with white chocolate or butterscotch chips for variety.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen for up to 3 months—just thaw before serving!
- Prep Time: PT15M
- Cook Time: PT12M
Nutrition
- Calories: ~180 kcal per cookie