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Susan Brings Dessert

The cookies I can't stop making 🍪

Published 3 days ago • 1 min read

Happy Thursday, Reader.

For spring and Easter baking, I'm making tweaks to some of my existing recipes to dress them up for the season, and I wanted to share two types of cookies with you. 🪺

Up first are my big batch chocolate chip cookies​. They're in rotation whenever I need a classic dessert for a crowd. Yielding 40 cookies, it's a good option that's quick to whip up, and any leftovers will freeze well for three months in an airtight container.

To theme this recipe with Easter, I swapped in some chopped mini Cadbury eggs for the pieces of chocolate in the dough. Yum!

Pro tip: Chop the eggs into smaller bits so they're scattered more throughout the dough. Save some to press into the cookie tops so you get those fun shell shapes.

And if that wasn't enough chocolate for you, these chocolate sprinkle cookies​ are calling your name. With a chewy dough that tastes like a brownie, these cookies are an ideal Easter treat for the chocolate lovers.

Instead of the sprinkles I usually add, I went for more chopped mini Cadbury eggs. They look lovely and taste great alongside the rich dark chocolate dough.

🍪 Happy baking,

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District of Cake, Washington, DC 20016

Susan Brings Dessert

Recipe developer, cake lover

👋🏻 Hello! I share delicious, easy-to-follow dessert recipes for the home baker. I also post baking tutorials and cake decorating tips. You may have also seen me on the Hallmark Channel’s Baked with Love! I competed in creative baking challenges and shared my love of impressive yet doable desserts that anyone can make.Follow along for new videos! 🍰

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