Easter Chocolate Cookies (Print Version)
Soft, chewy cookies packed with chocolate and swirls of pastel shades. A cheerful addition to spring and Easter celebrations.
# Ingredients:
→ Dry Ingredients
01 -
½ teaspoon salt
02 -
1 teaspoon baking soda
03 -
2½ cups all-purpose flour
→ Wet Ingredients
04 -
¾ cup brown sugar, packed
05 -
2 teaspoons vanilla extract
06 -
1 cup unsalted butter, softened
07 -
2 large eggs
08 -
¾ cup granulated sugar
→ Coloring and Mix-Ins
09 -
2 cups chocolate chips, plus extra for topping
10 -
Gel food coloring (pastel pink, purple, yellow, and blue)
# Steps:
01 -
Turn your oven on to 350°F (175°C). Line baking pans with either parchment paper or silicone mats.
02 -
In a medium-sized bowl, stir together salt, baking soda, and flour until the mixture is uniform. Put it aside.
03 -
Use an electric mixer to whip the butter, brown and white sugars together until fluffy and light, which should take about 2-3 minutes.
04 -
Mix in the eggs one by one into the creamed butter mixture, beating well with each addition. Then, blend in the vanilla until it's completely mixed in.
05 -
Slowly pour the dry mixture into the wet mixture and mix on a low setting just until combined. Stop as soon as it comes together to avoid overmixing.
06 -
Gently fold in one and a half cups of chocolate chips. Save the rest for later when topping the cookies.
07 -
Split the dough into four equal parts. To each portion, add a tiny amount of one pastel food coloring and mix until the entire batch is evenly colored.
08 -
Take small pieces of each different colored dough, press them lightly together without mixing, and roll them into balls (about 2 tablespoons of dough per ball).
09 -
Set the colored dough balls on the baking pans, leaving about 2 inches of space in between. Lightly press each ball down with your hand and sprinkle the remaining chocolate chips on top.
10 -
Place in the oven and bake for 10-12 minutes, until the edges firm up and turn golden but the centers look slightly soft.
11 -
Let the cookies cool on the baking pans for about 5 minutes before moving them to a wire rack to cool all the way.
12 -
Once cooled, enjoy these vibrant cookies with some milk. Store any leftovers in a sealed container at room temp.
# Helpful Notes:
01 -
To get the best swirl effect, don’t overmix the different dough colors. Keep them distinct.
02 -
White chocolate chips make a gorgeous alternative and complement the pastel shades.
03 -
If they look a little undercooked when you take them out, don't worry—they’ll firm up as they cool.
04 -
If the dough gets too soft or sticky to handle, pop it in the fridge for 15–20 minutes before forming cookies.