Soft & Chewy Easter Chocolate Chip Cookies
This delicious Easter Chocolate Chip Cookies recipe is a spring spin on classic chocolate chip cookies with the addition of Cadbury mini eggs. With soft chewy centers and crisp edges they'll become a new family favorite.
Servings: 40
Calories: 210kcal
Ingredients
- 2 1/4 cups + 3 tablespoons (300 grams) unbleached all-purpose flour
- 1 teaspoon (6 grams) baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (150 grams) packed light brown sugar
- 16 tablespoons (227 grams) unsalted butter room temperature
- 2 large (100 grams) eggs
- 1 teaspoon pure vanilla extract
- 18 ounces Cadbury mini-eggs divided
- 12 ounces 60-62% bittersweet chocolate chips divided
Instructions
Make the Cookie Dough
- Place the all-purpose flour, baking soda, and salt in a medium-sized bowl and whisk together for about 30 seconds to combine the ingredients. Put 3 ounces of the mini eggs in a freezer or storage bag and break them up with a rolling pin until they’re broken up into somewhat large pieces.
- Place the granulated sugar, brown sugar, and butter in the bowl of a stand mixer.
- With the paddle attachment, mix on low speed for 30 seconds and then increase to medium speed and beat for 3 minutes until the dough is creamy and lighter in color. Scrape down the bottom and sides of the bowl. Scrape the dough off the paddle attachment.
- Add the eggs and mix on medium speed for about 30 seconds until the eggs are well incorporated. Add the vanilla extract and mix on medium speed it is incorporated. Scrape the bottom and the sides of the bowl.
- Add the dry ingredients to the dough all at once and mix on low speed until the flour is fully incorporated. Stop the mixer and scrape down the sides and bottom of the bowl and the paddle attachment to ensure the dough is fully mixed and to mix in any flour that is on the sides of the bowl.
- Add the broken up Cadbury mini eggs and 8 ounces of the bittersweet chocolate chips. Reserve the remaining Cadbury mini eggs and chocolate chips for putting on top of the cookie dough balls. Mix on low speed until the candies and chocolate are well distributed.
Chill the Cookie Dough
- Scrape the dough into a smaller bowl and refrigerate the dough for at least 1 hour and up to 3 days. Chilling the dough for at least 24 hours will result in a better tasting cookies. Chilling the cookie dough does two things. It allows the butter to solidify which means the cookies will spread less when they bake. Most importantly, chilling allows the flavor in the cookie dough to develop and intensify.
Bake the Cookies
- Preheat the oven to 350 degrees F. Line two half baking sheets with parchment paper. If you only have one baking sheet, always wait until the baking sheet has completely cooled before placing raw cookie dough on the baking sheet.
- Scoop 2 tablespoons (30 grams) of the cookie dough on the baking sheet so you have two rows of 4 cookies. An easy way to scoop the cookies is to use a #40 cookie scoop, which holds about 2 tablespoons. Press the cookies slightly with your hand so the top is somewhat flat. Place 2 or 3 pieces of the reserved Cadbury candies and 2 or 3 chocolate chips on top of the unbaked cookie dough balls.
- Bake the cookies for 10-12 minutes until the edges are light golden brown and the centers appear underbaked. Remove the cookies from the oven and let cool on the baking sheet for 3 minutes before moving the cookies to a wire rack to finish cooling.
- If you want perfectly round cookies as soon as the cookies come out of the oven place a round cookie cutter around each of the cookies on the baking sheet. (It should be bigger than the cookie, and therefore not cut off any of the edges.) Then, use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion.
Storing the Cookies
- Room Temperature: These cookies can be stored for up to 5 days in an airtight container,but are best enjoyed within three days, if they last that long.Freezer: To freeze the cookies, let them cool completely, then place them in a freezer safe container or freezer bag with a sheet of wax paper between each layer. The cookies are good for up to 1 month. Thaw the cookies at room temperature when ready to eat them.
Notes
Measuring Ingredients: You will get the best results weighing the flour and butter. If you are using something other than large grade AA eggs, weigh your eggs to ensure you have 100 grams.
Substitutions: You can use M&M Easter candies (plain or with peanuts) if you prefer or can’t find the Cadbury mini eggs.
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 94mg | Potassium: 72mg | Fiber: 1g | Sugar: 19g | Vitamin A: 183IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg