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!
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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 aside
2 Cups all-purpose flour, 1/2 Cup 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 minutes
1 Cup packed Brown sugar, 1/2 Cup granulated sugar, 1 Cup unsalted butter, 2 teaspoons vanilla extract, 1 egg + 1 egg yolk, 1 Cup milk chocolate chips, 1 1/2 Cup easter chocolate eggs
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
Video
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
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones! Click here to read more about me, or contact me here if you want to send me a quick message.