Easter Chocolate Chip Cookie without Candy
These easter chocolate chip cookies are soft in the center and crunchy on the outside the perfect cookie to celebrate spring.
Servings: 22 cookies
Ingredients
- 1 stick butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1 tso vanilla extract
- 1 & 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
- 1/2 cup Spring/Easter sprinkles
Instructions
- First, preheat the oven to 375F then line a baking sheet with parchement paper and set aside.
- Now, cream the butter, the brown sugar, and the granulated sugar with a paddle attachment for 60 seconds. Add in the egg and vanilla and mix again just until incorporated.
- Add in the flour, baking soda, and salt and mix just until the flour disappears. You don't want to over mix your cookie dough. Gently scrape the bowl then fold in the chocolate chips and the sprinkles.
- Using a small cookie scoop, scoop out 22 equally sized cookie dough balls, place them on a plate or baking sheet and chill in the fridge for 10 minutes.
- Transfer the cookie dough balls to the parchment lined baking sheet and bake in the preheated oven for 8-9 minutes. Remove the baking sheet from the oven and immediately transfer the cookies to a cooling rack using a spatula. Don't worry if they look underbaked, they will continue baking as they cool! After 10 minutes you can enjoy your freshly baked cookies with a tall glass of milk.
Notes
These chocolate chip cookies can be stored:
- In an airtight container at room temperature for up to 5 days
- In an airtight container in the fridge for up to 2 weeks
- In an airtight container for up to 2 months
Nutrition
Calories: 107Calories | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 91mg | Potassium: 20mg | Fiber: 1g | Sugar: 9g | Vitamin A: 139IU | Calcium: 8mg | Iron: 1mg
