Colorful spring chocolate cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2½ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon salt
→ Wet Ingredients
04 -
1 cup unsalted butter, softened
05 -
¾ cup granulated sugar
06 -
¾ cup brown sugar, packed
07 -
2 large eggs
08 -
2 teaspoons vanilla extract
→ Coloring and Mix-Ins
09 -
Gel food coloring (pastel pink, purple, yellow, and blue)
10 -
2 cups chocolate chips, divided (1½ cups for the dough, ½ cup for topping)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
02 -
In a medium bowl, whisk together the flour, baking soda, and salt until thoroughly combined. Set this mixture aside for later.
03 -
In a large bowl using an electric mixer, beat the softened butter with both granulated and brown sugars until the mixture becomes light and fluffy, about 2-3 minutes of mixing time.
04 -
Add the eggs to the butter mixture one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract until the mixture is smooth.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which can make the cookies tough.
06 -
Gently fold 1½ cups of chocolate chips into the cookie dough, saving the remaining ½ cup for topping the cookies before baking.
07 -
Divide the cookie dough into four equal portions. Add a different pastel food coloring to each portion - pink, purple, yellow, and blue. Mix each one gently until the color is evenly distributed throughout the dough.
08 -
Take small pieces from each colored dough and press them together without fully mixing the colors. This creates a beautiful marbled effect. Form the combined pieces into balls about 2 tablespoons in size.
09 -
Place the marbled dough balls on your prepared baking sheets, keeping them about 2 inches apart. Slightly flatten each ball with your palm. Press some of the reserved chocolate chips onto the tops of each cookie.
10 -
Bake in the preheated oven for 10-12 minutes, or until the edges are just set and beginning to turn golden. The centers will still look slightly underbaked, which is perfect for soft cookies.
11 -
Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to wire racks to cool completely.
12 -
Enjoy these colorful Easter cookies with a glass of milk! Store any leftovers in an airtight container at room temperature for up to 5 days.
# Notes:
01 -
For the best marbled effect, don't overmix the colored dough portions. The goal is to keep the colors distinct rather than blending them together.
02 -
White chocolate chips make a beautiful alternative and pair wonderfully with the pastel colors for a spring theme.
03 -
If your dough becomes too soft while working with it, refrigerate for 15-20 minutes before baking to prevent excessive spreading.
04 -
The cookies will appear slightly underbaked when removed from the oven but will continue to set as they cool, resulting in perfectly soft, chewy cookies.