Easter Egg Chocolate Chip Cookies (The Perfect Easter Treat!)

Ingredients (makes about 20 cookies)

Dry Ingredients:

• 2 3/4 cups (330) all-purpose flour

• 2/5 cups (50g) bread flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon cornflour

• 1 teaspoon salt

Wet Ingredients:

• 1 cup (226g) salted brown butter

• 1/4 cup (50g) granulated sugar

• ½ cup (110g) brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

Mix-ins:

• 1 ½ cups (225g) combination of both dark and milk chocolate chips (you can also use white chocolate chips if you like)

• 1/1/4 cups (180g) crushed mini eggs (I used and prefer the M&S speckled eggs but feel free to use any brand or type you like)

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Measure them accurately for the best results. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Make the brown butter

Cut butter into cubes and add to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan over the heat. It will melt, get a little foamy, and finally start turning golden brown. Remove it from the heat when the butter is light brown and smells nutty.

Step 3: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the bread flour, all-purpose flour, baking soda, baking powder, salt and cornflour. Set this aside for later. This step ensures even distribution of the leavening agent for perfect cookie rise.

Step 4: Combine Wet Ingredients

In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined. Add the two eggs and vanilla extract, and whisk again until fully incorporated.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Do not overmix — you want the flour to be just incorporated. Overmixing can lead to dense cookies instead of tender, chewy ones.

Step 6: Fold in Chocolate Chips and mini eggs

Gently fold in the chocolate chips and mini eggs until evenly distributed throughout the dough.

Step 7: Chill the Dough (Optional but Recommended)

For the beat and chewiest cookies, chill the dough overnight or for at least two hours. This step is very important as it allows the flavours to meld and gives the cookies a better texture. If you're in a rush, you can skip this step, but the difference is worth the wait.

Step 8: Scoop and bake the cookies

Roll the dough into balls (about 2 tablespoons each) and place them on the trays, leaving space for spreading. Press extra mini egg pieces on top for that bakery-style look. Bake for 10–12 minutes until the edges are golden but the centres still look slightly soft.

Step 9: Cool (if you can wait!)

Let them cool on the tray for 5–10 minutes before moving to a wire rack. They will firm up as they cool.

Final thoughts

These Easter Egg Chocolate Chip Cookies are everything a festive bake should be — easy, fun, colourful, and absolutely delicious. They’re a great way to use leftover Easter chocolate (if you have any!) and a perfect bake to get everyone into the Easter spirit.

Happy baking and Happy Easter! 🐣🍪🌸