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.
Servings: 30
Calories: 218kcal
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 ¼ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- 1 teaspoon salt
- 1 pound bittersweet chocolate or chocolate chips
- candy coated chocolate eggs
Instructions
- 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.
Nutrition
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