Description
These Easter Chocolate Chip Cookies are delightfully crispy on the edges with a creamy, soft center, making them irresistibly delicious. Featuring classic semi-sweet chocolate chips and festive Easter-themed sprinkles, these cookies are perfect for holiday celebrations or any time you want a sweet treat with a seasonal twist.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
- 1/2 cup Easter-themed sprinkles
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature for crispy edges and soft centers.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents; set aside.
- Cream Butter and Sugars: In a large bowl, use a hand or stand mixer to cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, approximately 2-3 minutes, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them, then stir in the vanilla extract to enhance flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough which can toughen cookies.
- Fold in Chocolate Chips and Sprinkles: Carefully fold in the semi-sweet chocolate chips and Easter-themed sprinkles ensuring an even distribution throughout the dough.
- Form Cookies: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow room for spreading as they bake.
- Bake: Bake in the preheated oven for 9-11 minutes or until the edges are golden brown but the centers remain soft, signaling perfect doneness.
- Cool: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes to set before transferring to wire racks to cool completely for best texture enjoyment.
Notes
- For softer cookies, bake closer to 9 minutes; for crispier edges, bake up to 11 minutes.
- Using room temperature butter ensures better creaming with sugars for a tender cookie.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips depending on your preference.
- Adding sprinkles gives a festive look but can be omitted or replaced with chopped nuts for a different texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
