Easter Chocolate Cookies (Printable)

Soft cocoa cookies studded with chips and colorful candy eggs, perfect for spring celebrations.

# What You 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 oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.

03 - Beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.

04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.

05 - Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.

06 - Fold chocolate chips and chopped mini candy eggs into the dough.

07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart.

08 - Gently press whole mini eggs onto the top of each cookie dough ball.

09 - Bake for 10-12 minutes until edges are set but centers remain soft.

10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

The cocoa base makes these taste like brownies in cookie form with that perfect crackly edge
They are incredibly forgiving and still turn out beautifully even if you overbake by a minute or two

02 -

Chilling the dough for 30 minutes prevents excessive spreading but still works if you bake immediately
The cookies continue baking on the hot baking sheet so pull them out when centers look slightly underdone

03 -

Room temperature ingredients blend together more easily creating a uniform dough texture
Use a cookie scoop for uniform sizing so everything bakes evenly