Easter Chocolate Chip Cookies

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

¾ cup granulated sugar

¾ cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

Gel food coloring (pastel pink, purple, yellow, and blue)

2 cups chocolate chips

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking soda, and salt. Set aside.

In a separate bowl, cream butter, granulated sugar, and brown sugar until fluffy.

Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Divide the dough into four equal parts. Tint each portion with a different pastel food coloring and mix until evenly colored.

Take small portions of each colored dough and gently press them together to form a ball. Place on the baking sheet and slightly flatten.

Sprinkle chocolate chips on top and bake for 10-12 minutes, or until edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes | Bake Time: 12 minutes | Total Time: 27 minutes

Kcal: 210 per cookie | Servings: 24 cookies

Tips:

Chill the dough for 30 minutes for thicker cookies.

Swirl colors gently to maintain a marbled look without overmixing.