Why You’ll Love This Recipe
These Easter Chocolate Chip Cookies are a fun and festive way to enjoy the traditional chocolate chip cookie. With their soft, chewy texture and a slight crunch around the edges, these cookies will melt in your mouth with every bite. The base dough is simple yet flavorful, and you can customize the cookies by adding Easter-themed sprinkles, colorful M&M’s, or other festive candies. Whether you’re baking with family or just looking for a sweet treat, these cookies will be a hit at your next holiday celebration.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips (and any optional Easter-themed mix-ins like M&M’s or sprinkles) until evenly distributed throughout the dough.
- Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. The center will look slightly soft but will firm up as the cookies cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: About 24 cookies
- Prep time: 10 minutes
- Cook time: 10-12 minutes
- Total time: 20-25 minutes
Variations
- Add-ins: For extra flavor and texture, you can add chopped nuts (such as walnuts or pecans) or colorful Easter-themed M&M’s along with the chocolate chips.
- Flavored Chips: Swap out regular chocolate chips for white chocolate chips, peanut butter chips, or butterscotch chips for a different flavor profile.
- Sprinkles: Add colorful sprinkles to the dough for a festive touch that’s perfect for Easter.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for a longer time, you can freeze them for up to 3 months.
- Reheating: To reheat the cookies, place them on a baking sheet and warm them in a 350°F (175°C) oven for about 5 minutes, or microwave for 10-15 seconds for a soft, warm treat.
FAQs
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter for the most control over the salt content in the cookies. However, if you only have salted butter, simply reduce or omit the added salt in the recipe.
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough ahead of time. Simply cover and refrigerate it for up to 3 days before baking. Allow the dough to sit at room temperature for a few minutes before scooping and baking.
Can I freeze the cookie dough?
Yes, you can freeze the dough. Scoop the dough into balls and place them on a baking sheet. Freeze until firm, then transfer to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding an extra 2-3 minutes to the bake time.
How do I make the cookies chewier?
For a chewier texture, you can slightly reduce the baking time or add an extra egg yolk to the dough. Make sure to store the cookies in an airtight container to maintain their soft texture.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and a healthier twist. However, using only whole wheat flour may change the texture of the cookies.
Can I add other Easter-themed candies to the dough?
Absolutely! You can add pastel-colored M&M’s, mini marshmallows, or even chopped-up chocolate Easter eggs to the dough for a fun twist.
How do I prevent the cookies from spreading too much while baking?
To prevent spreading, make sure your dough is chilled before baking. You can also slightly increase the flour content if you find that your cookies spread too thin.
Can I use a cookie scoop to shape the dough?
Yes, using a cookie scoop is a great way to ensure uniform-sized cookies. It helps control portion sizes and results in even baking.
Can I use vegan butter or a dairy-free substitute?
Yes, you can use a vegan butter or margarine substitute for a dairy-free version of the cookies. Make sure to use dairy-free chocolate chips if needed.
Can I double the recipe?
Absolutely! You can double the ingredients to make a larger batch of cookies. Just make sure you have enough space on your baking sheets and that you adjust the baking time if necessary.
Conclusion
Easter Chocolate Chip Cookies are the perfect treat to celebrate the holiday with family and friends. These soft, chewy cookies are loaded with chocolate chips and are easily customizable with festive additions like sprinkles and Easter candies. Whether you’re looking to bake something special for a gathering or simply want a sweet snack, these cookies will make your Easter even sweeter.
Print
Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and any optional Easter-themed mix-ins like M&M’s or sprinkles until evenly distributed throughout the dough.
- Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. The center will look slightly soft but will firm up as the cookies cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
- Reheating: To reheat, place the cookies on a baking sheet and warm them in a 350°F (175°C) oven for about 5 minutes, or microwave for 10-15 seconds.
- Add-ins: You can add Easter-themed candies like pastel-colored M&M’s or mini marshmallows for a festive twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
