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.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies
Servings: 30
Calories: 218kcal
Author: Bebs
- 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 ¼ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- 1 teaspoon salt
- 1 pound bittersweet chocolate or chocolate chips
- candy coated chocolate eggs
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.
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.
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).
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.
Calories: 218kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 166mg | Potassium: 129mg | Fiber: 1g | Sugar: 15g | Vitamin A: 150IU | Calcium: 26mg | Iron: 1.7mg