Description
Easter Pastel Chocolate Chip Cookies are soft, colorful, and perfect for the holiday season, featuring a delightful mixture of chocolate chips and vibrant gel colors.
Ingredients
Scale
- 2 ½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- Extra chocolate chips for topping
- Gel food coloring (pink, blue, purple, yellow)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Do not grease the pans, as this can cause excess spreading.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 3–4 minutes, until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined — do not overmix. Fold in the chocolate chips gently.
- Divide the dough evenly into four bowls. Add a small amount of gel food coloring to each bowl: Pink, Blue, Purple, Yellow. Mix gently until the color is evenly distributed, avoiding overmixing to keep the dough soft.
- Take small portions of each colored dough (about 1 tablespoon from each color). Lightly press them together and gently roll into a ball. Do not twist or knead too much — you want visible swirls.
Notes
- Ensure the butter is softened to room temperature for easy mixing.
- For best results, do not overmix the dough.
- These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg