Description
Celebrate spring with these delightful Easter Chocolate Chip Cookies, featuring classic semi-sweet chocolate chips combined with colorful pastel candy-coated eggs and optional sprinkles for a festive touch. Perfectly soft and chewy with just the right amount of sweetness, these cookies are ideal for holiday gatherings or just a seasonal treat.
Ingredients
Scale
Dough Ingredients
- 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
- 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 easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy, creating a creamy base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, thoroughly mixing after each addition to maintain a smooth texture, then stir in the vanilla extract to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture. Stir just until combined to avoid overworking the dough, which could make the cookies tough.
- Fold in Chocolate and Candy: Gently fold in the semi-sweet chocolate chips, chopped pastel candy-coated eggs, and sprinkles if using, distributing them evenly throughout the dough for bursts of flavor and color in each bite.
- Scooping Dough: Use a tablespoon to scoop rounded portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, watching for edges to turn lightly golden while centers remain just set, ensuring chewy texture.
- Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their shape and texture.
Notes
- These cookies freeze well — store them in an airtight container for up to 3 months to enjoy anytime.
- For a bakery-style appearance, press a few extra candy eggs on top of each dough ball before baking.
