Description
A soft, fudgy cookie with crackled tops and pastel sprinkles, perfect for celebrating the Easter holiday.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (260 g) chocolate chips or chopped chocolate
- Powdered sugar and pastel sprinkles for finishing
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy — about 2 to 3 minutes.
- Beat in the eggs one at a time, then add the vanilla. Scrape the bowl to combine evenly.
- Whisk together the flour, cocoa powder, baking soda, and sea salt in a separate bowl.
- Add the dry ingredients to the wet mixture, mixing on low until just combined.
- Fold in the chocolate chips or chopped chocolate.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes until the edges are set but the centers look slightly soft.
- Let cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough before baking. Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Easter, cookies, chocolate, baking, dessert