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
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.
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.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
