Milk Chocolate Mini Egg Cookies
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- ½ cup (110g) firmly packed light brown sugar
- 115g melted milk chocolate
- 2 large eggs (100g), at room temperature
- 1 tsp almond extract (optional)
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ¾ tsp kosher salt
- ½ tsp baking soda
- ½ tsp baking powder
- 2 x 185g (10oz) bags of candy coated chocolate mini eggs (I used cadbury), roughly chopped
- 85g (½ cup) milk chocolate chunks (I used a bar of milk chocolate, chopped)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, sugars, melted chocolate, egg,and extracts at medium speed until well combined and fluffy, 3-5 minutes.
- Sift together the flour, cocoa, salt, baking soda and baking powder into a medium bowl. Turn the mixer to low and slowly add the dry ingredients, mixing until well combined. Add ½ cup (90g) of the chopped mini eggs, along with the chocolate chunks. Mix just until they are incorporated.
- Press a piece of plastic wrap against the surface of the dough, and place in the fridge. Chill for 3 hours, until the dough has firmed up but is still scoopable.
- Preheat the oven to 325˚f (165˚c). Line three baking sheets with parchment paper. Place the remaining chopped mini eggs into a bowl or plate. Scoop the cookies into balls using a 1 oz / #30 / 2 Tbsp cookie scoop. Press each one into a ½ inch thick disc. Press the disc into the bowl of chopped mini eggs, pressing any extra on with your hands if needed. Transfer onto a baking sheet - I usually put them all on the same sheet for freezing to save space, then transfer as I bake them. Place in the freezer for 15 minutes.
- Evenly space 6 cookies on a baking sheet. You can either bake two trays at once, or one at a time, depending on your oven. Bake for 15-18 minutes, or until they are just set. Remove from the oven, and place additional mini eggs on the top of the cookies to fill in any spaces from spreading (optional but recommended step). Allow to cool completely.
Recipe reprinted, with permission, from the March / April issue of Bake from Scratch