Easter Chocolate Chip Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
3/4 cup unsalted butter, room temperature
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1 cup brown sugar
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1/2 cup granulated sugar
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1 egg, room temperature
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1 tablespoon vanilla extract
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2 1/2 cups all-purpose flour, spooned and leveled
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2 teaspoons cornstarch
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1 teaspoon baking soda
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1/2 teaspoon salt
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12 ounces semi-sweet chocolate chips
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1 cup Easter M&Ms, plus more for topping (if desired)
# Instructions:
01 -
Line a small baking sheet with parchment paper and set aside.
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In a large mixing bowl, cream the room temperature butter, brown sugar, and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until thoroughly combined.
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In a separate small bowl, whisk together the flour, cornstarch, baking soda, and salt.
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Gradually add the flour mixture to the wet ingredients, mixing just until combined. Fold in the chocolate chips and M&Ms until evenly distributed throughout the dough.
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Scoop about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies uniform in size. Place cookie dough balls on the prepared baking sheet. Press a few additional M&Ms onto the top of the cookies if desired.
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Cover the cookie dough balls with plastic wrap and freeze for at least one hour and up to overnight. If freezing overnight, let the cookie dough balls sit at room temperature for 10 minutes before baking. (You can also transfer the balls to a ziplock bag and bake as needed.)
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Preheat oven to 350°F (175°C). Place cookie dough balls on a parchment-lined baking sheet and bake for 10-12 minutes. Cookies will appear slightly under-baked, which is perfect for a soft center.
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If desired, gently press additional candies and chocolate chips into the top of the warm cookies immediately after removing from the oven.
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Let cookies cool for several minutes on the baking sheet before transferring to a cooling rack. Store in an airtight container for up to a week.
# Notes:
01 -
Freezing the dough helps create thicker cookies that don't spread as much during baking
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For measurement accuracy, spoon flour into measuring cups rather than scooping directly from the container