Description
These soft and chewy Easter Chocolate Cookies are rich, chocolatey, and topped with festive mini chocolate eggs. Perfect for parties or family snacks.
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup cocoa powder
- 1 teaspoon espresso powder
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- mini chocolate eggs
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the unsalted butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Mix the cocoa powder, espresso powder, flour, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients while mixing.
- Fold in the chocolate chips and mini chocolate eggs.
- Drop spoonfuls of dough onto a lined baking sheet.
- Bake for 10-12 minutes, or until the edges are set.
- Allow to cool before serving.
Notes
For best texture, use room temperature butter and egg. Do not overbake, as cookies will continue to set while cooling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg