New York Times Chocolate Chip Cookies- Easter Edition

One day my husband came home and hand me a piece of paper. It is a recipe for this “New York Times Chocolate Chip Cookies”.  He told me then that one time their trainee brought these cookies at work and he said they are the best chocolate chip cookies he ever tasted. I can only imagine him, who is not really into cooking, so much more as baking, asking for a recipe! I was really surprised!

So when I had all the ingredients needed, which is not much and really simple, I tried it for the first time and I just love it. It was so easy to make and really good too! Although I reduce the sugar a bit everytime I make them (which is often) like I usually do with almost all the sweets and desserts recipes I make, but that is me! And now that it’s (almost) Easter, I gave this recipe a bit of an Easter-theme look! Pack them in a cellophane bag and they can be a great treat for Easter egg hunting!

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The recipe he gave me was in German but here is the translated version in English. Measurements indicated are from the original recipe.

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New York Times Chocolate Chip Cookies- Easter Edition

Easter edition of New York Times Chocolate Chips Cookies. Crisp on the outside and chewy inside. Perfect treats for this Easter.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 30

Calories 218 kcal

Author Bebs

Ingredients

• 5.3 ounces butter - room temperature
• 5.3 ounces brown sugar
• 5.3 ounces white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 15 ounces flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1 pound bittersweet chocolate or chocolate chips
• candy coated chocolate eggs

US Customary - Metric

Instructions

1. In a big bowl, mix together butter and all sugar using an electric mixer. Then add the eggs one at a time and the vanilla extract and mix.
2. Add flour, baking soda, baking powder and salt to the mixture. Mix well. Add the chopped chocolate or chocolate chips last and make sure it is well distributed.
3. Now, using your hands, form small balls about 3-4 cm in diameter and place each ball on the lined baking sheet making sure you leave enough spaces in between balls as they will flatten while baking (about double their original diameter).
4. Place 3-4 pieces of candy coated chocolate eggs on top of the balls and bake at 175°C / 350°F for 10-12 minutes. The cookies will be soft after removing from the oven but will harden as it cools.

Nutrition Facts

New York Times Chocolate Chip Cookies- Easter Edition

Amount Per Serving

Calories 218 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 6g 30%

Cholesterol 22mg 7%

Sodium 166mg 7%

Potassium 129mg 4%

Total Carbohydrates 28g 9%

Dietary Fiber 1g 4%

Sugars 15g

Protein 2g 4%

Vitamin A 3%

Calcium 2.6%

Iron 9.5%

* Percent Daily Values are based on a 2000 calorie diet.

4 cm balls make about 24 big cookies and I place 6 balls on each cookie sheet while 3 cm balls will yield about 30-35.