Description
These Easter Chocolate Chip Cookies are a delightful treat perfect for the holiday season. Loaded with chocolate chips and colorful M&Ms, these cookies are sure to be a hit with kids and adults alike.
Ingredients
Scale
Dry Ingredients:
- 2½ cups all-purpose flour (spooned and leveled)
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter (room temperature)
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg (room temperature)
- 1 tablespoon vanilla extract
Mix-Ins:
- 12 ounces semi-sweet chocolate chips
- 1 cup M&Ms (plus more to top the cookie if desired)
Instructions
- Line a baking sheet: Line a small baking sheet with parchment paper. Set aside.
- Cream butter and sugars: In a large mixing bowl, cream together butter and sugars. Beat in the egg and vanilla until thoroughly combined.
- Prepare dry ingredients: In a small bowl, whisk together flour, cornstarch, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Add mix-ins: Fold in chocolate chips and M&Ms.
- Form cookie dough balls: Scoop out about 2 tablespoons of cookie dough and roll into balls. Place on the prepared baking sheet.
- Freeze the dough: Cover the cookie dough balls with plastic wrap and freeze for at least an hour or up to overnight.
- Preheat oven: Preheat the oven to 350°F.
- Bake the cookies: Place cookie dough balls on a parchment-lined baking sheet and bake for 10 to 12 minutes.
- Cool and store: Let the cookies cool on the baking sheet before transferring to a cooling rack. Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg