Easter Chocolate Chip Cookies
Ingredients:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup pastel candy-coated chocolates
1/2 cup pastel-colored chocolate chips
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
Fold in the chocolate chips and pastel candy-coated chocolates.
Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Press a few additional pastel chocolate chips on top of each cookie for a festive look.
Bake for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prep Time: 15 minutes | Baking Time: 12 minutes | Total Time: 27 minutes
Kcal: 220 per cookie | Servings: 24 cookies
Tips:
For extra soft cookies, slightly underbake them and let them finish setting on the baking sheet.
Chill the dough for 30 minutes for a thicker, chewier texture.
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