Ingredients
Ingredients:
▢ 2 ½ cups all-purpose flour
▢ 1 teaspoon baking soda
▢ ½ teaspoon salt
▢ 1 cup unsalted butter, softened
And you will need more ingredients, this recipe is incomplete, so I will add the usual cookie ingredients. Please make sure to add any easter specific ingredients you desire.
▢ ¾ cup granulated sugar
▢ ¾ cup packed brown sugar
▢ 2 large eggs
▢ 2 teaspoons vanilla extract
▢ 2 cups chocolate chips (or pastel chocolate chips/sprinkles)
Instructions
Instructions:
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Add Chocolate Chips:
Stir in the chocolate chips (or pastel chocolate chips/sprinkles).
Chill the Dough (Optional):
For thicker cookies, wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat and Prepare:
Preheat oven to 375°F (190°C).
Line baking sheets with parchment paper.
Scoop and Bake:
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
Cool:
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Tips:
For extra festive cookies, use pastel-colored chocolate chips or sprinkles.
You can also add chopped nuts or other mix-ins to the dough.
Store cooled cookies in an airtight container.
Nutritional Information:
Prep Time: 15 minutes (plus chilling time if desired) | Cook Time: 9-11 minutes | Total Time: 24-26 minutes + chilling
Servings: Varies