Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- ¾ cup pastel-colored candy-coated chocolates (like M&M’s)
Instructions
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This helps create a soft texture in the cookies.
Mix in the eggs one at a time, ensuring each one is fully incorporated. Stir in the vanilla extract to enhance the flavor.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This prevents any clumps and ensures an even distribution of ingredients.
Gradually add the dry ingredients to the butter mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough.
Gently fold in the semisweet and milk chocolate chips along with the pastel-colored candy-coated chocolates. This adds a festive Easter touch.
Cover the dough and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape and enhances the flavors.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
Use a cookie scoop or a tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for an extra gooey treat!
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 180
- Sugar: 15g
- Fat: 9g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g