Easter Chocolate Chip Cookies Recipe

Ingredients:

• 2 and 3/4 cups of all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semisweet chocolate chips
• 1 tsp Easter-colored sprinkles (optional)

Instructions:

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a separate mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy. Add in the eggs and vanilla extract and mix until well combined.
3. Gradually add in the flour mixture, mixing until just combined. Stir in the chocolate chips and Easter-colored sprinkles (if using).
4. Cover the dough with plastic wrap and refrigerate for at least 30 minutes or overnight. This will help the dough to firm up and the cookies will retain their shape better during baking.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Use a cookie scoop or spoon to form dough into balls, and place them on the prepared baking sheet. Leave enough space between the cookies as they will spread during baking.
7. Bake for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Additional Tips:

• Make sure your butter is at room temperature before starting the recipe. Cold butter will not cream properly and will result in a different texture in the final product.
• You can use different types of chocolate chips such as dark chocolate, white chocolate, and butterscotch.
• For a festive touch, you can use Easter-colored sprinkles on top of the cookies before baking.
• These cookies are best enjoyed within 2-3 days of baking. They can also be frozen for up to 3 months.

Enjoy your homemade Easter chocolate chip cookies!

Final words