Easter Chocolate Cookies (Printable)

Soft cocoa cookies loaded with chips and topped with festive candy eggs.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup brown sugar, packed
08 - 2 large eggs
09 - 2 teaspoons vanilla extract

→ Mix-ins & Toppings

10 - 1 cup semi-sweet chocolate chips
11 - 1 cup mini candy-coated chocolate eggs, roughly chopped
12 - Extra whole mini eggs for topping

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well blended.
03 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Avoid overmixing.
06 - Gently fold in chocolate chips and chopped mini candy eggs until evenly distributed throughout dough.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Gently press a few whole mini eggs onto the top of each cookie dough ball for decoration.
09 - Bake for 10-12 minutes until edges are set but centers remain slightly soft.
10 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The candy eggs create irresistible crunchy pockets throughout each soft chocolate cookie
  • These bake up perfectly chewy with slightly crisp edges, making them impossible to stop eating
02 -
  • Chilling the dough for 30 minutes prevents excessive spreading and intensifies the chocolate flavor
  • Pressing the candy eggs too deeply into the dough makes them sink and disappear during baking
03 -
  • Room temperature ingredients make a noticeable difference in the final cookie texture
  • Rotate the baking sheets halfway through baking for even browning

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