Easter Chocolate Chip Cookies
These Easter Chocolate Chip Cookies are chewy, buttery, and full of pastel swirls—perfect for spring celebrations. Easy to make and irresistibly festive, they're ideal for holiday trays, baking with kids, or sneaking with coffee.
Equipment
- Hand Mixer
- Mixing Bowls
- Baking Sheets
- Parchment Paper
- Wire Rack
- Cookie Scoop
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
Mix-ins
- 2 cups chocolate chips semi-sweet or milk
- gel food coloring pink, blue, yellow, purple
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream softened butter with both sugars until light and fluffy (2–3 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Fold in chocolate chips by hand.
- Divide dough into four portions. Add gel food coloring to each and swirl gently. Pinch bits of each color together and roll into balls.
- Place dough balls (1½-inch) on baking sheets about 2 inches apart. Bake for 9–11 minutes until edges are set but centers look soft.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Use gel food coloring for vibrant swirls. For thicker cookies, chill dough 20 minutes before baking. Store in airtight container up to 5 days or freeze for 2 months.