Double Chocolate Easter Cookies:
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- ¾ cup pastel-colored candy-coated chocolates (like M&M’s)
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs and vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine the dry ingredient: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Add the chocolate chips and candy-coated chocolates: Stir in the semisweet and milk chocolate chips, as well as the pastel-colored candy-coated chocolates.
6. Scoop the dough: Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the cookies: Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.