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New York Times Chocolate Chip Cookies - Easter Edition


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Rate this recipe 4.6/5 (16 Votes)
New York Times Chocolate Chip Cookies - Easter Edition 1 Picture


  • 150 g butter, room temperature
  • 150 g brown sugar
  • 150 g white sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 425 g flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 tsp salt
  • 500 g bittersweet chocolate or chocolate chips
  • Candy coated chocolate eggs


Preparation time 15mins
Cooking time 25mins
Adapted from


Step 1

In a big bowl, mix together butter and all sugar using an electric mixer. Then add the eggs one at a time and the vanilla extract and mix.

Add flour, baking soda, baking powder and salt to the mixture. Mix well. Add the chopped chocolate or chocolate chips last and make sure it is well distributed.

Now, using your hands, form small balls about 3-4 cm in diameter and place each ball on the lined baking sheet making sure you leave enough spaces in between balls as they will flatten while baking (about double their original diameter).

Place 3-4 pieces of candy coated chocolate eggs on top of the balls and bake at 175°C / 350°F for 10-12 minutes. The cookies will be soft after removing from oven but will harden as it cools.

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