Description

These Easter Chocolate Chip Cookies are a festive twist on a classic favorite. Soft, buttery cookies loaded with rich Nestle Toll House chocolate chips and vibrant Easter-themed colors make these the perfect treat for holiday celebrations. The dough is brightened with Wilton Color Right Food Coloring in yellow, pink, purple, and blue, turning ordinary cookies into cheerful, colorful delights that are sure to impress both kids and adults alike.

Ingredients

Scale

Cookie Dough

1 cup Softened Butter (Sweet Cream, Salted)
1 cup Granulated Sugar
1/2 cup Brown Sugar (packed)
2 Eggs
2 teaspoons Vanilla Extract
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 3/4 cups All-Purpose Flour
1 Bag Nestle Toll House Chocolate Chips (approx. 12 oz)

Coloring

Wilton Color Right Food Coloring (yellow, pink, purple, and blue)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition to combine well.
Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, salt, and all-purpose flour until evenly blended.
Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing at low speed until just combined to avoid overworking the dough.
Add Chocolate Chips: Fold in the Nestle Toll House chocolate chips evenly throughout the dough.
Divide and Color Dough: Divide the cookie dough into four equal portions. Add a few drops of Wilton Color Right Food Coloring to each portion — one yellow, one pink, one purple, and one blue. Mix each portion gently until the color is fully incorporated.
Shape Cookies: Using a tablespoon or small cookie scoop, drop rounded dough balls onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly browned but the centers remain soft.
Cool: Remove baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

You can substitute salted butter with unsalted butter by adding an extra 1/4 teaspoon of salt.
For even color distribution, ensure dough is mixed gently after adding food coloring to avoid over-mixing.
Cookies will firm up as they cool; avoid overbaking to keep them soft and chewy.
Store cookies in an airtight container at room temperature for up to 5 days.
For a festive presentation, consider sprinkling a few pastel-colored sugar sprinkles on top before baking.