Truly the BEST Bakery Style Chocolate Chip Cookies EVER, all dressed up for Easter! Soft and chewy, extra thick and just loaded with sweet chocolate! Come and get ’em! Love cookies? Try these favorites: Butterscotch Shortbread Cookies, Lemon Cookies, and Chocolate Chip Cookie Cheesecake Bars.
Easter Chocolate Chip Cookies
Nothing says Easter like pretty pastels and nothing says GIMME like perfect, bakery style, chocolate chip cookies. I’m talking soft, thick, chewy, ooey, gooey perfection.
If you’re looking for a chocolate chip cookie recipe that is thin and crispy, I cannot stress strongly enough, you are in the wrong place.
For all you chewy chocolate chip cooke lovers, welcome!
This recipe is not new to my site. I shared this chocolate chip cookie recipe back in 2015(!!) and I feel like it hasn’t got the attention it’s deserved considering these cookies are outrageously good.
We make them ALL the time, for every possibly occasion and often, just on a whim. I mean, let’s be honest, there is just nothing better than a warm chocolate chip cookie straight from the oven.
Bring on the milk!
Chocolate Chip Cookies Ingredients
You’ll find the usual suspects in these cookies but maybe one that you don’t normally see, corn starch. It keeps the cookies ultra-soft and chewy.
- unsalted butter
- brown sugar
- granulated sugar
- vanilla extract
- all-purpose flour
- baking soda
- semi-sweet chocolate chips
Back in the day, you know, 2015, I told you guys in the original post how my sister Melissa is the baker in the family. For reals. She had suggested to me that I freeze the cookie dough to get that extra thick cookie that I was going for.
She was right.
Freezing the dough does everything that chilling dough does – and more. The cookies bake up taller and spread less. Exactly what you want from a baker style chocolate chip cookie.
Not only does the cookies have better flavor from letting the flavors meld together, but they are so soft and chewy – perfection!
Tips for Making the BEST Chocolate Chip Cookies
- Use a cookie dough scoop to scoop the cookie dough. This keeps the cookies uniform in size and allows them to bake evenly.
- Use quality ingredients including real vanilla extract. It does make a difference.
- Don’t skip the part where you freeze the dough. This lets the flavors meld and intensify and chills the butter enough that the cookies won’t over-spread while baking.
- Don’t over bake! I know how tempting it is to let the cookies keep baking because they don’t like quite done. Don’t. You will end up with crunchy cookies instead of soft, chewy ones and that is a sad, sad thing.
- Save a few M&M’s and chocolate chips to press into the top of the cookies after baking. I love doing this because it makes them really pop and also so my guests know what they’re getting. Just gently press into the top of the cookie right after removing them from the oven.
Perfect Chocolate Chip Cookies
The anatomy of a perfect chocolate chip cookie is something that is personal to each one of us and totally subjective. I am in the camp of soft and chewy. Ooey and gooey. Tender and full of chocolate. These cookies deliver on each of those fronts and more.
One thing that really stands out to me about this recipe is that they are super customizable. Obviously I went the Easter route today but leave out the M&Ms if you wish and keep it straight chocolate. Or go ahead and add some nuts. Or some peanut butter chips.
You get the idea. Make it your own. That’s what makes baking fun!
What You Need To Make Chocolate Chip Cookies
There a few tools that I think every baker needs on hand and especially for these cookies:
We love these Easter cookies so much and they are just perfect for celebrating but please! Don’t only make them on Easter 😉
More Easter Recipes To Try
How To Make Chocolate Chip Cookies
Easter Chocolate Chip Cookies
- 3/4 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 12 oz semi-sweet chocolate chips
- 1 cup M&Ms plus more to top the cookie if desired
- Line a small baking sheet with parchment paper. Set aside.
- Cream butter and sugars together in a large mixing bowl. Beat in the egg and vanilla until thoroughly combined.
- Whisk together flour, cornstarch, baking soda, and salt in a small bowl.
- Gradually add flour mixture to wet ingredients, mixing just until combined.
- Fold in chocolate chips and M&Ms.
- Scoop out about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size.
- Place cookie dough balls on the prepared baking sheet and repeat until all dough has been used.
- Cover the cookie dough balls with plastic wrap and freeze for at least an hour and up to overnight. If you freeze overnight, let cookie dough balls sit at room temperature for 10 minute before baking. (You can also transfer to a ziploc bag and bake as needed.)
- Preheat oven to 350F.
- Place cookie dough balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Cookies will appear slightly under-baked. Gently press additional candies and chocolate chips into the top of the cookies if desired.
- Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.
- Store in an airtight container for up to a week.
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