Description
Celebrate Easter with these delightful Chocolate Chip Cookies, featuring a perfect blend of classic chocolate chips and festive pastel candy-coated chocolate eggs. Crisp on the edges and soft in the center, these cookies are a seasonal treat ideal for sharing with family and friends.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup chocolate chips
- ½ cup pastel-colored candy-coated chocolate eggs
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening agent and salt evenly.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, which is crucial for tender cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth mixture, then stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Chocolate and Candy Eggs: Fold in the chocolate chips and pastel candy-coated chocolate eggs carefully to distribute them evenly throughout the dough.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, ensuring to space them about 2 inches apart for proper spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden, indicating they are done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely for best texture.
Notes
- For softer cookies, reduce the baking time slightly to about 9-10 minutes.
- Use room temperature butter for easier creaming with sugars.
- Pastel candy-coated eggs add festive color and can be substituted with any small candy-coated chocolates.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls before baking can enhance flavor and texture.
