Double Chocolate Easter Cookies
These Ooey-gooey double chocolate Easter cookies are thick and soft, with chocolate chips and Chocolate easter eggs for extra crunch
These cookies are soft, gooey and crunchy from the chocolate eggs, with an amazing chocolate flavor and I will have to say, better than store bought!
Plus, they’re super easy to make, and are made in under 30 minutes.
Ingredients you’ll need
- All-purpose flour
- Cocoa powder
- Baking soda
- Sea salt
- Brown sugar
- Granulated sugar
- Unsalted butter
- Vanilla extract
- 1 egg + 1 egg yolk
- Easter chocolate eggs
- Milk chocolate chips
How to make these Double Chocolate Easter Cookies (with how-to video)
Here’s a video for more detailed and visual instructions on how to make these chocolate cookies:
Tips and Tricks
- 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!
For more recipes follow these links!
Brown Butter Easter Cookie Bars
Chocolate Cranberry Oatmeal Cookies
If you make this recipe, please be sure to give it a rating and leave a comment, and tag me on Instagram with #sweetfixbaker to see all the recipes you make!
Double Chocolate Easter Cookies
These Ooey-gooey double chocolate chip cookies are thick and soft, with chocolate chips and Chocolate easter eggs for extra crunch
Servings: 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
* 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
* Cookies should be slightly underbaked for a gooey and soft consistency, they will harden slightly when completely cooled
Nutrition
Serving: 1g | Calories: 391kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 246mg | Fiber: 2g | Sugar: 31g
