Small Batch Easter Egg Chocolate Chip Cookies (2024)

5 from 1 review

• ▢ ⅓ cup, plus 2 tablespoons bread flour (or all-purpose flour)
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 3½ tablespoons unsalted butter, room temperature
• ▢ ¼ cup light brown sugar
• ▢ 1 tablespoon organic cane sugar (or granulated sugar)
• ▢ 1 large egg yolk, room temperature
• ▢ ½ teaspoon vanilla extract
• ▢ 2 tablespoons mini chocolate chips (or regular chocolate chips)
• ▢ ¼ cup malt ball Easter candy, roughly chopped

• In a small mixing bowl, whisk together the flour, baking soda, and salt.

  ⅓ cup, plus 2 tablespoons bread flour, ¼ teaspoon baking soda, ¼ teaspoon salt

• In a medium mixing bowl, add the butter and both sugars. Using a hand held mixer, beat on medium-high speed for about 2 minutes until smooth and creamy. Add the egg yolk and vanilla. Contiue to beat until fully mixed and smooth.

  3½ tablespoons unsalted butter, room temperature, ¼ cup light brown sugar, 1 tablespoon organic cane sugar, 1 large egg yolk, room temperature, ½ teaspoon vanilla extract

• Sprinkle the dry ingredients over the wet and mix until no dry streaks remain and a dough forms. Add the chocolate chips and candies and stir into the dough with a wooden spoon or spatula. Tip – The Easter egg candy candy be cumbersome to try to chop with a knife. Place the Easter egg candies in a plastic baggy and whack with a rolling pin to make smaller pieces.

  2 tablespoons mini chocolate chips, ¼ cup malt ball Easter candy, roughly chopped

• Cover and chill the dough for 15 minutes.

• While the dough is chilling – Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.

• Using a medium cookie scoop, scoop the dough into 6 equal portions. Roll the dough into a ball with your hands and place at least 2 inches apart on the baking sheet. Ever so slightly, flatten the cookie dough balls. Tip – Place a few extra chocolate chips and/or candy pies on the tops of the cookies before baking for a pretty appearance.

• Bake for 12 to 14 minutes or until the edges are golden brown. For a crispier cookie, bake for an exta 1 to 2 minutes. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer to the rack to cool completely. Tip– To get perfectly round cookies, swirl a round cookie/biscuit cutter (larger than the cookie) around the cookie when they first come out of the oven.

• The cookies can be stored covered at room temperature for up to 1 week.

• Serving Size – This is a small batch recipe that can be doubled. Instead of using two egg yolks, I recommend 1 whole egg for a double batch.
• Yield – The recipe as written using a medium cookie scoop will yield 6 cookies.
• Bread Flour – I like to use bread flour for my chocolate chip cookies to make they extra chewy. You can swap all-purpose flour 1:1.
• Easter Candy – Swap in any holiday candy you like!
• Storing – Baked cookies can be stored covered at room temperature for up to 1 week.
• Freezing Cookie Dough – The cookie dough can be frozen for up to 3 months. Prepare the cookies all the way to shaping (this includes chilling the dough), then place in a tightly sealed freezer bag. Either thaw in the refrigerator then bake, or bake from frozen and add 2 to 3 extra minutes of bake time.
• Freezing Baked Cookies – Baked cookies can be frozen for up to 3 months. Place in a tightly sealed freezer bag. Thaw at room temperature.

Author: Erin Cernich