Easter Chocolate Cookies (Printable version)

Soft cocoa cookies studded with chocolate chips and adorned with vibrant candy eggs for festive occasions.

# Ingredient list:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup brown sugar, packed
08 - 2 large eggs
09 - 2 teaspoons vanilla extract

→ Mix-ins & Toppings

10 - 1 cup semi-sweet chocolate chips
11 - 1 cup mini candy-coated chocolate eggs, roughly chopped
12 - Extra whole mini eggs for topping

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well blended.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Fold in the chocolate chips and chopped mini candy eggs by hand until evenly distributed throughout the dough.
07 - Sop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Gently press a few whole mini eggs onto the top of each cookie dough ball for decoration.
09 - Bake for 10-12 minutes, until the edges are set but the centers are still soft. Rotate baking sheets halfway through for even baking.
10 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • These cookies strike that perfect balance between fudgy chocolate and the satisfying crunch of candy coated eggs
  • The dough comes together in under twenty minutes but tastes like you spent all day preparing something special
02 -
  • Chilling the dough for 30 minutes prevents excessive spreading and makes thicker cookies
  • Overbaking will make them dry, so pull them from the oven when centers still look slightly underdone
03 -
  • Chop your candy eggs just before folding them in so they do not become sticky or difficult to handle
  • Rotate your baking sheets halfway through baking for evenly browned cookies

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