Easter Chocolate Cookies (Printable)
Soft cocoa cookies with chocolate chips and colorful candy egg toppings make a perfect spring dessert.
# What You'll Need:
→ 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
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
03 - Beat softened butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes.
04 - Add eggs one at time, beating well after each. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet, mixing on low speed until just combined.
06 - Fold in chocolate chips and chopped candy eggs.
07 - Drop tablespoon-sized dough balls onto prepared sheets, spacing 2 inches apart.
08 - Gently press whole mini eggs onto top of each cookie.
09 - Bake 10-12 minutes until edges are set but centers remain soft.
10 - Let rest on baking sheet 5 minutes, then transfer to wire rack.
# Expert Tips:
01 -
- The candy eggs create pockets of sweet surprise in every bite
- They look impressive but come together in under 40 minutes
02 -
- Chilling the dough for 30 minutes makes thicker cookies with more pronounced flavor
- Under-baking slightly is better than over-baking, they continue cooking on the hot sheet
03 -
- Check your candy brand for allergens if you're serving anyone with sensitivities
- Let the cookies cool completely before storing or they'll steam each other