Easter Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2½ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon salt
→ Wet Ingredients
04 -
1 cup unsalted butter, softened
05 -
¾ cup granulated sugar
06 -
¾ cup brown sugar, packed
07 -
2 large eggs
08 -
2 teaspoons vanilla extract
→ Coloring and Mix-Ins
09 -
Gel food coloring (pastel pink, purple, yellow, and blue)
10 -
2 cups chocolate chips, plus extra for topping
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
02 -
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
03 -
In a large bowl using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
04 -
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
06 -
Fold in 1½ cups of the chocolate chips, reserving the remaining ½ cup for topping the cookies later.
07 -
Divide the cookie dough into four equal portions. Add a different pastel food coloring to each portion (pink, purple, yellow, and blue), mixing gently until the color is evenly distributed.
08 -
Take small pieces from each colored dough and gently press them together without fully mixing them. This creates the marbled effect. Form into balls about 2 tablespoons in size.
09 -
Place the marbled dough balls on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with your palm. Press some of the reserved chocolate chips onto the tops of the cookies.
10 -
Bake in the preheated oven for 10-12 minutes, or until the edges are just set and beginning to turn golden. The centers will still look slightly soft.
11 -
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
12 -
Once cooled, serve these colorful Easter cookies with a glass of milk. Store any leftovers in an airtight container at room temperature.
# Notes:
01 -
For the best marbled effect, don't overmix the colored dough portions. Keep the colors distinct rather than blending them together.
02 -
White chocolate chips are a great alternative and look beautiful with the pastel colors.
03 -
The cookies will appear slightly underbaked when removed from the oven but will continue to set as they cool.
04 -
If your dough becomes too soft while working with it, refrigerate for 15-20 minutes before baking.