Easter Chocolate Cookies (Printable)

Soft cocoa cookies studded with chocolate chips and colorful candy eggs, ready in just over 30 minutes.

# What You’ll Need:

01 - 2 cups all-purpose flour

02 - 1/2 cup unsweetened cocoa powder

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon salt

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

10 - 1 cup semi-sweet chocolate chips

11 - 1 cup mini candy-coated chocolate eggs, roughly chopped

12 - Extra whole mini eggs for topping

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well blended.

03 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.

05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

06 - Gently fold in the chocolate chips and chopped mini candy eggs until evenly distributed throughout the dough.

07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 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 the edges are set but the centers are still slightly soft.

10 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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They are incredibly chewy with a soft fudgy center that makes people instantly moan with delight
The crunch from the candy eggs creates this amazing texture contrast nobody expects
People literally text me weeks in advance begging me to make these for every spring gathering

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