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For kids, Easter is about chocolate – lots of chocolate!  Double Chocolate Easter Cookies are cute, whimsical, and packed with chocolate – a perfect treat for your little egg hunters!

I love, love, love this cookie recipe.  I’m not big on sweet treats; I much prefer salty snacks, but this one cookie is one that I will go back to over and over again.  The really cool thing about this cookie is that, because of the high baking temperature, the bottom of the cookie will develop a slightly crispy bottom, yet the inside remains chewy and moist.  It’s the best of both worlds!

Double Chocolate Easter Cookies are also extremely adaptable.  If you don’t have any of those cute little Easter coloured, candy-coated, mini chocolate chips, just plain mini chocolate chips will do just fine.  But, since these cookies are for Easter, I thought I’d visit my local baking supply store and find the perfect chocolate chips to make these cookies a little more festive.

A second feature of these – besides the fact that they are addictive and delicious – is that you can pile them high and they won’t stick.  The crispier texture on the bottom of the cookie, and the candy coated chocolate on top, prevents the cookies from sticking together when packaged.  You could easily pile these treats into a nice cookie box and bring them along with you to a friends house, or even to church on Easter Sunday to share with the kids.  

The same baking supply store that I mentioned, also sells cardboard, foldable cookie boxes in all sizes.  I love to have them on hand at all times.  They are great for transporting cookies, candies, or other baked goods such as scones.  Just remember to line the bottom of the box with parchment paper to avoid those ugly grease stains.  It’s all about the pretty, right?

In my experience, in general, people love the gift of home-baked goods.  I love to bring treats to work packaged like that, or as a little housewarming package, or even when we are invited to a brunch.  Home-baked goods are most always welcomed and appreciated.

Before you get to the recipe, let me take a moment to wish you and your family and wonderfully Happy Easter!  Don’t eat too many chocolate bunnies; save room for these Double Chocolate Easter Cookies!

Double Chocolate Easter Cookies
Yields 36
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
160 calories
24 g
22 g
7 g
2 g
4 g
38 g
38 g
15 g
0 g
2 g
Nutrition Facts
Serving Size
38g
Yields
36
Amount Per Serving
Calories 160
Calories from Fat 59
% Daily Value *
Total Fat 7g
10%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 22mg
7%
Sodium 38mg
2%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
5%
Sugars 15g
Protein 2g
Vitamin A
3%
Vitamin C
0%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¾ cup butter, room temperature
  2. ½ cup sugar
  3. 1½ cups brown sugar, lightly packed
  4. 2 eggs, room temperature
  5. 1 teaspoon vanilla extract
  6. 1½ cups all-purpose unbleached flour
  7. ½ cup cocoa powder
  8. 1 teaspoon baking powder
  9. ¼ teaspoon baking soda
  10. ¼ teaspoon salt
  11. 2 cups rolled oats
  12. 1½ cups candy coated mini chocolate chips
Instructions
  1. Preheat your oven to 375 degrees.
  2. In a large bowl, use your hand mixer to cream the butter and both sugars together.
  3. Add both eggs and the vanilla; mix until completely combined.
  4. Add the flour, cocoa powder, baking powder, baking soda, and salt, and beat until all combined.
  5. Using a wooden spoon, mix in the oats and one cup of the chocolate chips
  6. Using a small ice-cream scoop, position the mounds of cookie dough onto a baking sheet
  7. Gently roll the mounds into the remaining mini chocolate chips so that they stick to the top of the cookie dough.
  8. Bake for 10 minutes.
  9. Allow to cookies to sit for two minutes before transferring to a wire cooling rack to cool completely.
beta
calories
160
fat
7g
protein
2g
carbs
24g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/

 

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This Post Has 2 Comments

    1. Thanks, Rebecca. And, yes, this dough freezes quite well. When you’re ready to bake the cookies, allow the frozen cookie dough to sit at room temperature for 10-15 minutes before baking. You may also need to extend the baking time by a few minutes, depending on your oven.

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