Easter Chocolate Chip Cookies

Easter Chocolate Chip Cookies

Truly the BEST Bakery Style Chocolate Chip Cookies EVER all dressed up for Easter! Soft and chewy, extra thick and just loaded with sweet chocolate! Come and get ’em!

Nothing says Easter like pretty pastels and nothing says GIMME like perfect, bakery style, chocolate chip cookies. I’m talking soft, thick, chewy, ooey, gooey perfection.

If you’re looking for a chocolate chip cookie recipe that is thin and crispy, I cannot stress strongly enough, you are in the wrong place.

We make them ALL the time, for every possibly occasion and often, just on a whim. I mean, let’s be honest, there is just nothing better than a warm chocolate chip cookie straight from the oven.

Bring on the milk!


  • 3/4 cup unsalted butter room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg room temperature
  • 1 tbsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 12 oz semi-sweet chocolate chips
  • 1 cup M&Ms plus more to top the cookie if desired


  • Line a small baking sheet with parchment paper. Set aside.
  • Cream butter and sugars together in a large mixing bowl. Beat in the egg and vanilla until thoroughly combined.
  • Whisk together flour, cornstarch, baking soda, and salt in a small bowl.
  • Gradually add flour mixture to wet ingredients, mixing just until combined.
  • Fold in chocolate chips and M&Ms.
  • Scoop out about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size.
  • Place cookie dough balls on the prepared baking sheet and repeat until all dough has been used.
  • Cover the cookie dough balls with plastic wrap and freeze for at least an hour and up to overnight. If you freeze overnight, let cookie dough balls sit at room temperature for 10 minute before baking. (You can also transfer to a ziploc bag and bake as needed.)
  • Preheat oven to 350F.
  • Place cookie dough balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Cookies will appear slightly under-baked. Gently press additional candies and chocolate chips into the top of the cookies if desired.
  • Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.
  • Store in an airtight container for up to a week.

Tips for Making the BEST Chocolate Chip Cookies
Use a cookie dough scoop to scoop the cookie dough. This keeps the cookies uniform in size and allows them to bake evenly.
Use quality ingredients including real vanilla extract. It does make a difference.
Don’t skip the part where you freeze the dough. This lets the flavors meld and intensify and chills the butter enough that the cookies won’t over-spread while baking.
Don’t over bake! I know how tempting it is to let the cookies keep baking because they don’t like quite done. Don’t. You will end up with crunchy cookies instead of soft, chewy ones and that is a sad, sad thing.
Save a few M&M’s and chocolate chips to press into the top of the cookies after baking. I love doing this because it makes them really pop and also so my guests know what they’re getting. Just gently press into the top of the cookie right after removing them from the oven.

I was looking for a cookie recipe for my family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! The whole family is so happy! Thanks for this!

- Miami Food Network -

The anatomy of a perfect chocolate chip cookie is something that is personal to each one of us and totally subjective. I am in the camp of soft and chewy. Ooey and gooey. Tender and full of chocolate. These cookies deliver on each of those fronts and more.

One thing that really stands out to me about this recipe is that they are super customizable. Obviously I went the Easter route today but leave out the M&Ms if you wish and keep it straight chocolate. Or go ahead and add some nuts. Or some peanut butter chips.

You get the idea. Make it your own. That’s what makes baking fun!


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