Easter Chocolate Chip Cookies

EASTER CHOCOLATE CHIP COOKIES

3/25/2018

Our family-favorite thick and chewy Chocolate Chip Cookie, all dressed up for Easter and springtime! Pretty and pastel, with white chocolate chips replacing semi-sweet chocolate chips or chunks. And warm from the oven? These are perfect with a tall glass of cold milk - although the littlest guy at our house is on a new kick of wanting to drink "strawberry milk" with everything. I've learned to just go with the flow when it comes to these crazy cravings that he has!

I'm doing a little Easter baking in advance, but I know I'm going to have to hide these carefully if I expect them to survive until next weekend. Luckily these cookies always bake up perfectly, and they freeze like a dream.

Springtime Chocolate Chip Cookies

Because we start with melted butter and the perfect combination of brown sugar and granulated sugar, these cookies just melt in your mouth. Cornstarch is the secret ingredient for keeping these soft and chewy too - and it only takes a couple of teaspoons to do the trick. The secret is to refrigerate the cookie dough overnight, and to use parchment paper or silicone mats on your baking sheets - this will keep the cookies from spreading too much when you bake them. Simply scoop and roll the cookie dough balls into tall towers (rather than round balls) prior to baking. The cookie dough just kinda drops down onto itself as it bakes, giving you these beautiful layers of tender soft cookie.

And just because it needs to be said, I hope that you will try "weighing" your flour with this recipe, rather than just sifting and spooning. It really does make a difference when you want consistently PERFECT cookies! And though you may be tempted to add "just a little bit extra" in terms of chocolate chips or these pretty pastel M&Ms, you don't want to overload the dough so much that it has a hard time baking or holding everything together. If you want these to look extra special, try placing a few M&Ms or chocolate chips gently on top when you remove these from the oven. They'll melt down into the top as they cool, giving you the prettiest cookies ever!

Springtime White Chocolate & M&M Cookies

EASTER CHOCOLATE CHIP COOKIES

The thickest, softest and chewiest chocolate chip cookies - studded with pastel M&Ms and white chocolate chips – our favorite for Easter and spring celebrations!

Thick & Chewy Easter Chocolate Chip Cookies

INGREDIENTS:
2 -1/4 cups (280 g) all-purpose flour (sifted & spooned into measuring cup)
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter (melted)
3/4 cup light brown sugar (packed )
1/2 cup granulated sugar
1 large egg + 1 egg yolk (room temperature)
2 teaspoons vanilla extract
2/3 cup white chocolate chips
2/3 cup pastel M&Ms

HOW I MAKE THESE:

In a large bowl, whisk together the flour, baking soda, cornstarch and salt.
In a medium size bowl, whisk the melted butter, brown sugar and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or silicone spatula. The dough will be very soft, yet thick. Fold in the white chocolate chips and M&Ms.
Cover the dough and chill overnight. Chilling is mandatory!
The next day, take the dough out of the refrigerator and allow to slightly soften at room temperature for 10-15 minutes.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats; set aside.
Scoop and roll the dough into balls, about 1-1/2 tablespoons of dough each. The dough will be slightly crumbly, but the warmth of your hands will allow the balls to stick together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Put 8 balls of dough onto each cookie sheet.
Bake the cookies for 10-12 minutes or until the edges are just starting to turn golden. The cookies will look very soft and under-baked, but they will continue baking on the baking sheet after you remove from the oven. Allow to cool on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.
Store cookies in covered container at room temperature, with parchment paper between the layers. COOKING SCHOOL HINT: A slice of bread kept in the container will keep your cookies soft!

YIELD: 24-30 cookies

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