Easter chocolate cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
½ teaspoon salt
02 -
1 teaspoon baking soda
03 -
2½ cups plain flour
→ Wet Ingredients
04 -
¾ cup packed brown sugar
05 -
2 teaspoons vanilla
06 -
2 large eggs
07 -
1 cup softened, unsalted butter
08 -
¾ cup white sugar
→ Coloring and Mix-Ins
09 -
2 cups chocolate chips, split up (1½ cups for dough, ½ cup for topping)
10 -
Gel food colors - pink, purple, blue, and yellow (pastel shades)
# Instructions:
01 -
Turn your oven on to 350°F (175°C). Lay parchment paper or silicone mats on baking trays to stop any sticking.
02 -
Grab a medium bowl and stir together the salt, flour, and baking soda. Make sure it's fully mixed, then put it aside.
03 -
Using a mixer, whip together the butter along with the white sugar and brown sugar. Keep going until it gets fluffy and smooth, which should take 2-3 minutes.
04 -
Beat in the eggs one by one. Make sure each one is mixed properly before adding the next. Then, pour in the vanilla and stir it all up.
05 -
Add the dry mix into the wet ingredients little by little. Use a low mixer setting and only mix until it's just combined. Overmixing can make them dense.
06 -
Stir 1½ cups of the chocolate chips into the dough carefully. Save the leftover ½ cup for popping on top later.
07 -
Split the dough evenly into four parts. Mix a different pastel shade into each - pink, blue, yellow, and purple. Lightly stir to spread the color around.
08 -
Pull small chunks from the colored doughs and gently push them together. Don't mix too much. Shape them into balls about 2 tablespoons big.
09 -
Space those marbled dough balls out on your prepped trays, leaving 2 inches between each. Lightly flatten them, then top with extra chocolate chips.
10 -
Bake these for 10-12 minutes. Look for slightly golden edges and centers that still seem soft - they'll finish setting while cooling.
11 -
Let them rest on the trays for 5 minutes. Then move them gently to cooling racks to finish up.
12 -
Dig in with a glass of milk! If there are any leftovers, store them in a sealed container at room temp for up to 5 days.
# Notes:
01 -
Don’t overmix the colored dough. The less you blend, the more vibrant the marble effect.
02 -
White chocolate chips look gorgeous with these colors and taste amazing for spring vibes.
03 -
If the dough feels too warm, chill it for 15-20 minutes. This stops it from spreading too much later.
04 -
Taking them out when they seem slightly underdone is perfect. They’ll firm up as they cool, staying chewy and soft.