Description
These festive Easter Chocolate Chip Cookies are soft, chewy, and beautifully swirled with pastel colors to celebrate the holiday. Perfect for sharing, each bite delights with melty chocolate chips and a buttery vanilla flavor.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- Gel food coloring (pastel pink, purple, yellow, and blue)
- 2 cups chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Cream Butter and Sugars: Using a mixer, beat the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined, being careful not to overmix.
- Divide and Color Dough: Divide the dough into four equal portions. Tint each portion with a different pastel gel food coloring: pink, purple, yellow, and blue. Mix each portion until the color is evenly distributed.
- Swirl and Form Dough Balls: Gently swirl the different colored doughs together in a bowl to create a marbled effect without fully blending the colors. Shape the swirled dough into cookie balls.
- Arrange and Add Chocolate Chips: Place the cookie dough balls onto the prepared baking sheet, spacing them evenly. Flatten each ball slightly and top with extra chocolate chips for an appealing finish.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set but still soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use gel food coloring to achieve vibrant pastel colors without altering the dough’s consistency.
- Do not overmix the dough to keep the cookies tender and chewy.
- For uniform cookies, use a cookie scoop to portion the dough evenly.
- Storage tip: Store cooled cookies in an airtight container for up to 5 days.
- Feel free to customize the chocolate chips with white chocolate or other mix-ins for variety.
