Description
These Double Chocolate Easter Cookies are rich, fudgy, and loaded with chocolatey goodness! Soft and thick, they are packed with chocolate chips and crunchy Easter chocolate eggs for the ultimate festive treat. Perfect for an Easter dessert, homemade chocolate cookies, or a fun baking project with kids.
Ingredients
Units
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- 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, room temperature
- 1 egg yolk, room temperature
- 1 1/2 cups Easter chocolate eggs, chopped (divided)
- 1 cup milk chocolate chips
Instructions
- Line 2 baking sheets with parchment paper and preheat oven to 350°F.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the vanilla extract, egg, and egg yolk until well combined.
- Gradually add the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the milk chocolate chips and 1 cup of the chopped Easter chocolate eggs.
- Cover and refrigerate the dough for 30-60 minutes.
- Using an ice cream scoop, portion out the dough onto the prepared baking sheets, leaving about 2.5 inches between each cookie.
- Bake for 11 minutes, or until the edges are crisp and the center looks slightly underbaked.
- Immediately press the remaining ½ cup of Easter chocolate eggs onto the warm cookies.
- Transfer to a wire rack and let cool completely before serving.
Notes
- Chill the dough: This step helps the cookies stay thick and chewy.
- Don’t overbake: The cookies will continue baking on the tray after being removed from the oven.
- Use high-quality chocolate: It makes a difference in flavor and texture.
- Store properly: Keep in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 391
- Sugar: 32 g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg