Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Mixing Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mixing Wet Ingredients
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry mixture to the wet mixture until just combined.
- Fold in the chopped mini chocolate eggs and chocolate chips.
Baking
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best texture, ensure butter is at room temperature and avoid overmixing. Chilling dough for 30 minutes can enhance flavor and texture. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.