Easter Chocolate Cookies Recipe

Introduction

These Easter Chocolate Cookies are rich, fudgy, and perfect for celebrating the season with a sweet treat. Packed with cocoa and chocolate chips, they offer a delightful chocolate experience with a fun festive touch if you add sprinkles.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup softened butter
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• Rainbow sprinkles (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
3. Step 3: In another bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined, then fold in the chocolate chips.
6. Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart. If desired, sprinkle rainbow sprinkles on top.
7. Step 7: Bake for approximately 10 minutes. Let the cookies cool slightly on the baking sheets before transferring them to a plate to cool completely.

Tips & Variations

• For extra chewiness, chill the dough for 30 minutes before baking.
• Substitute semi-sweet chocolate chips with white chocolate or peanut butter chips for a different flavor.
• Add a pinch of instant espresso powder to enhance the chocolate flavor.
• Use a cookie scoop for evenly sized cookies and consistent baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm in the microwave for 10-15 seconds for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use melted butter instead of softened butter?

Softened butter is best for creaming with sugars to achieve the right texture, while melted butter will create denser cookies. For best results, use softened butter.

What if I don’t have cocoa powder?

This recipe relies on cocoa powder for its chocolate base, so it’s not recommended to omit it. If unavailable, try a different chocolate cookie recipe that uses melted chocolate instead.

Easter Chocolate Cookies Recipe

Print Recipe

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4.7 from 121 reviews

These Easter Chocolate Cookies are rich, fudgy, and perfect for celebrating the holiday with a sweet treat. Made with unsweetened cocoa powder, semi-sweet chocolate chips, and a hint of vanilla, these cookies deliver deep chocolate flavor with a soft yet chewy texture. Optional rainbow sprinkles add a festive touch, making them ideal for Easter gatherings or anytime you crave a decadent chocolate cookie.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup softened butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract

Add-ins

• 1 cup semi-sweet chocolate chips
• Rainbow sprinkles (optional)

Instructions

1. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and help with even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined and aerated.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then add the vanilla extract and mix until smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to distribute them evenly throughout.
7. Shape Cookies: Using a tablespoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading.
8. Add Sprinkles (Optional): If desired, lightly press rainbow sprinkles onto the top of each cookie for a festive Easter look.
9. Bake: Bake in the preheated oven for approximately 10 minutes, or until the edges are set but the centers still look slightly soft.
10. Cool: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack or plate to cool completely.

Notes

• Do not overbake; cookies will continue to firm up as they cool for a soft and chewy texture.
• Butter should be softened to room temperature for best creaming results.
• For a deeper chocolate flavor, use Dutch-processed cocoa powder.
• Store cookies in an airtight container at room temperature for up to 5 days.
• To make cookies dairy-free, substitute butter with a vegan butter alternative and ensure chocolate chips are dairy-free.

Keywords: Easter cookies, chocolate cookies, fudgy cookies, holiday cookies, chocolate chip cookies, festive cookies