Easter Chocolate Chip Cookies Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup pastel M&M’s or Easter sprinkles (optional for decoration)
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add eggs and vanilla:
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in chocolate chips and Easter treats:
- Gently fold in the chocolate chips and pastel M&M’s (or sprinkles) using a spatula. Reserve some M&M’s for topping the cookies before baking.
- Scoop the dough:
- Use a cookie scoop or tablespoon to portion the dough into 1.5-inch balls. Place them about 2 inches apart on the prepared baking sheets.
- Add extra Easter decorations:
- Press a few extra M&M’s or sprinkles onto the top of each cookie for a festive look.
- Bake:
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to set as they cool.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Easter Chocolate Chip Cookies
- Soft and chewy cookies: For extra chewiness, slightly underbake the cookies and let them rest on the baking sheet for 5 minutes.
- Festive variations: Use white chocolate chips, pastel-colored candies, or even crushed Easter egg candies for a fun twist.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze the dough for up to 3 months.