Easter Chocolate Cookies (Print-Friendly Version)
Soft, chewy cookies full of chocolate chips and Easter M&Ms. Fun, thick, and just right for any spring celebration!
# Ingredients:
→ Cookie Making
01 -
3/4 cup softened unsalted butter
02 -
1 cup packed light brown sugar
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1/2 cup white sugar
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1 large egg, at room temp
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1 tablespoon pure vanilla
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2 1/2 cups leveled all-purpose flour
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2 teaspoons of cornstarch
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1 teaspoon baking soda
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1/2 teaspoon of fine salt
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12 ounces of semi-sweet chocolate chips
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1 cup pastel M&Ms, plus extras for decoration
# Steps:
01 -
Grab a baking tray and lay down parchment paper. Set aside for later.
02 -
Using a big bowl, whip the softened butter, brown sugar, and white sugar together until creamy and fluffy. Mix in the egg and vanilla until it’s smooth.
03 -
In another bowl, stir together the flour, cornstarch, salt, and baking soda.
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Slowly pour the dry mixture into the wet one. Mix until everything is just combined, then gently fold in the chocolate chips and M&Ms.
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Scoop dough using about 2 tablespoons per ball. Roll into smooth balls and place them on the prepared tray. Push extra M&Ms on top if you’d like more color.
06 -
Cover the balls with plastic wrap and pop them in the freezer for an hour or overnight. If freezing longer, let dough sit out for 10 minutes before baking. You can store extra balls in a zip-top bag.
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Heat the oven to 350°F (175°C). Place the frozen dough balls on a parchment-lined tray and bake for 10-12 minutes. They’ll look a little soft in the center when done.
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While cookies are warm out of the oven, gently press candies or more chocolate chips on top if you like.
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Leave the cookies on the tray for a few minutes to cool down before transferring them to a wire rack. Store leftovers in an airtight container for up to seven days.
# Notes:
01 -
Freezing dough keeps cookies thick and prevents too much spreading in the oven.
02 -
Spoon flour into the cup, then level it off for more accurate measuring.