Easter Chocolate Chip Cookies (Print Version)

Chewy, colorful chocolate chip cookies featuring festive pastel swirls for Easter celebrations.

# Ingredients:

→ Base Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract

→ Additional

09 - 1 1/2 cups chocolate chips
10 - Pink gel food coloring
11 - Blue gel food coloring
12 - Yellow gel food coloring
13 - Purple gel food coloring

# Steps:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, baking soda, and salt in a medium bowl until well mixed.
03 - In a large bowl, beat softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
04 - Incorporate eggs one at a time into the creamed mixture, blending thoroughly after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
06 - Fold chocolate chips evenly into the dough.
07 - Portion the cookie dough equally into four bowls, adding a different gel food coloring to each portion, then mix until color is uniform.
08 - Pinch small pieces from each colored dough and gently roll together to form a marbled dough ball.
09 - Arrange dough balls on prepared baking sheet and flatten slightly. Bake for 9 to 11 minutes, until edges are lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Rotate the baking sheet halfway through baking for even coloring.

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