Dreamy Double Chocolate Easter Cookies Recipe That Wows

Whipping up these delectable double chocolate easter cookies always brings a smile to my face.

Sweet memories of childhood celebrations dance through my kitchen.

Chocolate lovers will adore this playful twist on a classic treat.

Springtime baking feels magical with these rich, decadent morsels.

Soft centers and crispy edges create an irresistible texture that beckons you to take another bite.

Kids and adults alike will fall in love with these chocolatey delights.

The combination of cocoa and festive sprinkles makes these cookies an absolute must-try for your Easter gathering.

Double Chocolate Cookies That Are Dressed For Easter

• Celebrate Special Occasions: Perfect for Easter gatherings, these cookies bring festive cheer with colorful chocolate eggs and delightful chocolate flavor.
• Quick and Easy Preparation: Whip up these decadent cookies in just 30 minutes of active time, making them ideal for busy home bakers seeking a delicious treat.
• Kid-Friendly Baking Adventure: Engage children in the fun process of mixing dough, scooping cookies, and decorating with chocolate eggs for a memorable family cooking experience.
• Indulgent Chocolate Lovers' Delight: Packed with double chocolate goodness – cocoa powder and milk chocolate chips – these cookies satisfy intense chocolate cravings with every rich, soft bite.

Double Chocolate Cookie Components for Easter

• All-Purpose Flour: Base for cookie structure, provides necessary texture.
• Cocoa Powder: Gives deep chocolate flavor and dark color to cookies.
• Baking Soda: Helps cookies rise and spread evenly during baking.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Creates rich, tender cookie texture with creamy foundation.
• Brown Sugar, Granulated Sugar: Provide sweetness and help create soft, chewy cookie.
• Vanilla Extract: Adds warm, complex flavor to enhance chocolate notes.
• Whole Egg, Egg Yolk: Bind ingredients and contribute to soft cookie texture.

• Milk Chocolate Chips, Easter Chocolate Eggs: Add chocolate chunks and festive Easter character, providing melty chocolate pockets throughout cookie.

Double Chocolate Easter Cookies – How to Bake

Step 1: Prepare Baking Setup

Line two baking sheets with parchment paper.

Preheat the oven to 350°F to ensure it’s ready for baking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt

Set the dry mixture aside for later use.

Step 3: Cream Butter and Sugars

• Softened butter
• Brown sugar
• Granulated sugar

Continue mixing until the mixture becomes light and fluffy with a creamy texture.

Step 4: Add Wet Ingredients

• Vanilla extract
• Whole egg
• Egg yolk

Mix until all ingredients are well combined and smooth.

Step 5: Combine Dry and Wet Mixtures

Gradually add the dry ingredient mixture to the wet ingredients.

Stir until just combined, being careful not to overmix the cookie dough.

Step 6: Fold in Chocolate

• Milk chocolate chips
• Chopped Easter chocolate eggs

Step 7: Chill the Dough

Cover the cookie dough and refrigerate for 30-60 minutes.

This helps develop richer flavors and prevents excessive spreading during baking.

Step 8: Scoop and Arrange Cookies

Use an ice cream scoop to portion out the dough onto prepared baking sheets.

Space the cookie dough balls about 2.5 inches apart to allow room for spreading.

Step 9: Bake to Perfection

Bake in the preheated oven for 11 minutes.

Look for crisp edges and a slightly underbaked center, which ensures a soft, chewy texture.

Step 10: Add Final Chocolate Touches

Immediately after removing from the oven, press additional chopped Easter chocolate eggs onto the warm cookies.

Step 11: Cool and Serve

Transfer the cookies to a wire rack and let them cool completely before serving.

This allows the cookies to set and develop their final texture.

Cookie Tips With Easter Chocolate Style

• Refrigerate cookie dough for 30-60 minutes to prevent spreading and enhance flavor complexity during baking.
• Fold chocolate chips and Easter eggs gently to maintain distinct chocolate chunks throughout the cookie.
• Remove cookies when edges look crisp but center appears slightly underbaked for soft, gooey interior texture.
• Swap Easter eggs with seasonal chocolate or regular chocolate chips to adapt recipe year-round.
• Stir dry ingredients just until combined to maintain tender, delicate cookie structure and prevent tough results.

Double Chocolate Easter Cookies Keep Their Chew

• Store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
• Place cookies in a freezer-safe container or zip-lock bag, separating layers with wax paper. Freeze for up to 3 months for maximum freshness.
• Remove frozen cookies and let sit at room temperature for 30 minutes before enjoying their rich chocolate flavor.
• Warm cookies briefly in the microwave for 10-15 seconds or in a preheated 300°F oven for 3-4 minutes to restore their soft, gooey texture.

Double Up On Chocolate Easter Cookies

• Pair Creamy Milk Beverages: Rich chocolate milk or smooth vanilla latte complement the double chocolate cookies perfectly, enhancing their decadent chocolate flavor.
• Serve Chocolate Wine Companions: Dessert wines like port or chocolate-infused red wine create a luxurious pairing that amplifies the cookie's rich chocolate notes.
• Combine Fresh Fruity Contrasts: Raspberry tea or fresh strawberry smoothie provide a bright, tangy counterpoint to the intense chocolate sweetness, balancing the rich cookie experience.
• Enjoy Nutty Beverage Matches: Hazelnut or almond milk offer a subtle, creamy background that softens the cookie's intense chocolate profile while adding delicate nutty undertones.

Double Chocolate Easter Cookies Reworks

• Gluten-Free Version: Swap wheat flour with almond or gluten-free flour blend to create a celiac-friendly cookie that maintains rich chocolate flavor.
• Vegan Chocolate Delight: Replace butter with coconut oil, eggs with flax eggs, and use dairy-free chocolate chips for a plant-based Easter treat.
• Low-Sugar Option: Substitute brown and granulated sugars with monk fruit sweetener or stevia, reducing overall sugar content while keeping the cookie's decadent texture.
• Nut-Infused Variation: Add chopped almonds or pecans to the dough for extra crunch and nutty depth, complementing the chocolate's richness.

FAQs

• What are Easter chocolate eggs, and where can I find them?

Easter chocolate eggs are seasonal chocolate candies shaped like eggs, typically sold around Easter time. You can find them in grocery stores, supermarkets, candy shops, and online retailers during the spring season.

• Can I use regular chocolate chips instead of Easter eggs?

Yes, you can substitute Easter eggs with regular chocolate chips or chocolate chunks. Use a mix of milk and dark chocolate for similar flavor complexity.

• Why do I need to refrigerate the cookie dough?

Refrigerating the dough helps prevent spreading during baking, creates a richer flavor, and allows the ingredients to meld together. Cold dough results in thicker, chewier cookies with better texture.

• How do I know when the cookies are perfectly baked?

The cookies are done when the edges look crisp and set, while the center appears slightly underbaked. They will continue to firm up as they cool on the wire rack, creating a soft and chewy texture.

Double Chocolate Easter Cookies Recipe

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4.6 from 12 reviews

• Total Time: 31 minutes
• Yield: 24 1x

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Description

Sweet chocolate chunks nestled in Double Chocolate Easter Cookies bring springtime indulgence to classic dessert lovers. Rich cocoa and creamy chocolate create irresistible bites that invite pure baking pleasure from first crunch to last delightful morsel.

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Ingredients

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Chocolate Base:

• 1 cup unsalted butter, room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 2 teaspoons vanilla extract

Dry Ingredients:

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt

Chocolate Add-ins:

• 1 1/2 cups Easter chocolate eggs, chopped (divided)
• 1 cup milk chocolate chips

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Instructions

1. Prepare your workspace by lining two baking sheets with parchment paper and heating the oven to 350°F.
2. Combine flour, cocoa powder, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
3. In a separate large bowl, cream together butter, brown sugar, and granulated sugar until the mixture becomes light and airy.
4. Incorporate vanilla extract, whole egg, and extra egg yolk, mixing thoroughly until well blended.
5. Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to avoid overmixing.
6. Gently integrate milk chocolate chips and chopped Easter chocolate eggs into the cookie dough.
7. Chill the prepared dough in the refrigerator for 30-60 minutes to enhance flavor development and texture.
8. Scoop uniform portions of chilled dough onto prepared baking sheets, maintaining approximately 2.5 inches of space between each cookie.
9. Bake in the preheated oven for 11 minutes, targeting crisp edges with a slightly underbaked center.
10. Immediately after removing from the oven, delicately press additional Easter chocolate eggs onto the warm cookie surfaces.
11. Allow cookies to cool completely on a wire rack before serving, enabling them to set and develop optimal texture.

Notes

• Chill the dough to enhance flavor and prevent spreading, creating dense, chewy cookies with rich chocolate taste.
• Avoid overmixing the dough to maintain a tender, soft texture that melts in your mouth.
• Use room temperature butter and eggs for smoother integration and more consistent cookie results.
• Swap regular chocolate eggs with dairy-free or vegan chocolate alternatives for those with dietary restrictions, maintaining the festive Easter theme.

• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 210
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg