Easter Chocolate Chip Cookies
These Easter Chocolate Chip Cookies are a fun, bright and colorful spin on the classic. Same delicious taste with a festive touch!
Equipment
- Baking Sheets Doughmakers Baking Sheet
- Stand mixer with paddle attachment or hand mixer
- Mixing bowls
- Cookie spatula
- Wire racks
Ingredients
- ½ cup butter softened
- ½ cup vegetable shortening
- 1 cup granulated sugar
- ½ cup dark brown sugar packed
- 2 eggs
- 1½ tsp pure vanilla extract
- 2½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chocolate chips
- food coloring purple, blue, pink, yellow
Instructions
- Preheat oven to 350°F (175°C).
- Use a Doughmakers Baking Sheet or line a baking sheet with parchment paper.
- Using a stand mixer with a paddle attachment or a hand mixer, cream butter, shortening, granulated sugar and brown sugar until light and fluffy.
- Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. Pour in pure vanilla extract.
- In a separate bowl, whisk together flour, baking soda and salt. Slowly add the dry ingredients beating just until combined.
- Divide the dough into four equal parts. Add a few drops of different food coloring (purple, blue, pink, yellow) to each part. Mix until the color is incorporated.
- Take small pieces of each dough and gently roll them together. This will create the marbled look.
- Place the dough balls onto the prepared baking sheet. Press in chocolate chips.
- Bake for 10-12 minutes or until the edges are set and slightly golden but the centers remain soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
- Store cookies in an airtight container for up to 5 days. For longer storage, free cookies in an airtight container, placing wax paper between layers, for up to 3 months. Thaw them at room temperature before serving.