Double Chocolate Easter Cookies (with Chocolate Eggs)
Double Chocolate Easter Cookies (with Chocolate Eggs) are one of those easy recipe bakes that feel festive without much extra work. The cookie dough comes together quickly in one large bowl and bakes into soft, rich cookies with crisp edges. They’re simple enough for a weekday bake but still special for Easter cookies trays and spring gatherings.
These double chocolate chip cookies are packed with chocolate flavor from cocoa powder, melty chocolate chips, and crunchy chocolate eggs. The best part is how easy they are to customize with your favorite easter eggs or candies. Even beginner bakers can feel confident making these best cookies at home.
If you enjoy double chocolate cookies that stay soft in the center, this cookie recipe is worth keeping around. The chilled dough balls bake thick and chewy instead of flat or dry cookies. It’s a fun bake that brings a little extra color and much fun to the kitchen.
Ingredients
This recipe calls for simple ingredients you can find at almost any grocery store. Each ingredient helps create soft cookies with rich chocolate flavor and crisp edges.
- All-purpose flour: Gives structure to the cookie dough and helps the cookies hold their shape.
- Cocoa powder: Adds deep chocolate flavor and gives the cookies their rich color.
- Baking soda: Helps the cookies spread slightly while staying soft in the center.
- Sea salt: Balances the sweetness and brings out the chocolate flavor.
- Brown sugar: Keeps the cookies soft and chewy instead of dry cookies.
- Granulated sugar: Helps create lightly crisp edges while baking.
- Unsalted butter: Adds richness and helps create smooth cookie dough when mixed at room temperature.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor.
- Egg + egg yolk: Help bind the dough together while keeping the texture soft.
- Easter chocolate eggs: Add crunch, color, and make these easter cookies feel festive.
- Milk chocolate chips: Melt into the dough and create pockets of melty chocolate chips throughout the cookies.
Full recipe in the recipe card at the bottom of this post
Add-ons & Substitutions
You can easily adjust these easter cookies depending on what you already have at home.
- Swap milk chocolate chips for dark chocolate if you prefer a richer chocolate flavor.
- Use mini chocolate eggs if you want smaller candy pieces throughout the cookie dough.
- Add white chocolate chips for extra sweetness and color contrast.
- Crushed peanut butter eggs also work well in this easy recipe.
- A small sprinkle of flaky salt on warm cookies is a great way to balance the sweetness.
How to make (with how-to video)
Here’s a video for more detailed and visual instructions on how to make these chocolate cookies:
Start by lining two baking sheets with parchment paper and preheating your oven to 350°F. Preparing the pans first makes everything easier once the cookie dough is ready.
In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt. Mixing these first helps distribute everything evenly so the cookies bake consistently.
In a large bowl, mix the butter and sugars together until light and fluffy. Using room temperature butter helps the mixture blend smoothly and creates softer cookies.
Add the vanilla extract, egg, and egg yolk. Mix until combined and smooth. The dough should look glossy and thick at this stage.
Add the dry ingredients into the wet mixture and stir until just combined. Avoid overmixing because that can lead to dry cookies instead of soft centers.
Fold in the milk chocolate chips and most of the chocolate eggs gently. This keeps the candy pieces from breaking apart too much inside the cookie dough.
Cover the bowl and refrigerate the dough for 30–60 minutes. Chilling is the best way to help the dough balls stay thick while baking instead of spreading too much.
Use an ice cream scoop to portion the cookie dough onto the prepared baking sheets. Leave about 2.5 inches between each cookie so they have room to spread slightly.
Bake for about 11 minutes. The edges should look set while the centers stay slightly soft. That slightly underbaked middle is what keeps these double chocolate cookies chewy after cooling.
Right after baking, press the remaining easter eggs gently onto the tops while the cookies are still warm. Let the cookies cool completely on a wire rack so they finish setting properly.
Expert Tips
- Take butter and eggs out of the fridge 30-60 minutes before using, depending on the temperature at the time
- After adding flour, do not over beat the dough, or you risk your cookies becoming cakey! Mix the flour in very low speed or by hand instead
- Cookies should be slightly underbaked for a gooey and soft consistency, they will harden slightly when completely cooled
- OPTIONAL: if cookies are irregular, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter. This needs to be done when cookies are still warm!
- Use room temperature butter so the cookie dough mixes smoothly without lumps.
- Chill the dough long enough so the cookies stay thick instead of spreading flat.
- Don’t overbake the cookies. The centers should still look slightly soft when removed from the oven.
- Press extra chocolate eggs and melty chocolate chips on top while the cookies are warm for a bakery-style look.
- Let the cookies cool fully before storing so they don’t become soft from trapped steam.
Frequently Asked Questions
Can I make the cookie dough ahead of time?
Yes, you can refrigerate the cookie dough for up to 2 days before baking.
Why are my cookies turning dry?
This usually happens from overmixing or baking too long. Pull them out when the centers still look slightly soft.
Can I freeze the dough balls?
Yes, freeze the dough balls on a tray first, then transfer to a freezer-safe bag.
What chocolate eggs work best?
Most easter eggs work well, but smaller candy-coated chocolate eggs are easiest to mix into the dough.
How do I keep the cookies soft?
Store them in an airtight container once fully cooled to keep the texture soft and chewy.
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Double Chocolate Easter Cookies
Ingredients
- 2 Cups all-purpose flour
- 1/2 Cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 Cup packed Brown sugar
- 1/2 Cup granulated sugar
- 1 Cup unsalted butter room temperature
- 2 teaspoons vanilla extract
- 1 large egg at room temperature
- 1 large egg yolk room temperature
- 1 1/2 Cup easter chocolate eggs in big chunks
- 1 Cup milk chocolate chips
Instructions
- Line 2 baking sheets with parchment paper and pre-heat oven to 350 F.
- In a medium-sized bowl mix flour, cocoa powder, baking soda and salt. Set aside2 Cups (250 g) all-purpose flour, 1/2 Cup (43 g) cocoa powder, 1 teaspoon baking soda, 1 teaspoon sea salt
- Mix butter and sugars, until light and fluffy. Add vanilla extract, egg and egg yolk and mix. Add dry ingredients and mix until just combined. Do not over mix. Fold in Chocolate chips and 1 Cup chocolate eggs. Cover and refrigerate for 30-60 minutes1 Cup (220 g) packed Brown sugar, 1/2 Cup (100 g) granulated sugar, 1 Cup (227 g) unsalted butter, 2 teaspoons vanilla extract, 1 large egg , 1 1/2 Cup (354.9 g) easter chocolate eggs, 1 Cup (180 g) milk chocolate chips, 1 large egg yolk
- With an ice cream scoop, measure the dough and place in prepared cookie sheet, leaving 2.5 inches between each cookie. Bake for 11 minutes, or until your cookie is slightly underbaked in the middle and with crispier edges. Sprinkle on top the remaining 1/2 Cup of easter eggs, pressing slightly. Let cool completely over a wire rack
Notes
Expert Tips
- Use room temperature butter so the cookie dough mixes smoothly without lumps.
- Chill the dough long enough so the cookies stay thick instead of spreading flat.
- Don’t overbake the cookies. The centers should still look slightly soft when removed from the oven.
- Press extra chocolate eggs and melty chocolate chips on top while the cookies are warm for a bakery-style look.
- Let the cookies cool fully before storing so they don’t become soft from trapped steam.
