These Nutella Mini Egg Chocolate Chip Cookies are the perfect way to use up any leftover Easter candy. The black cocoa chocolate chip cookie base is filled with chopped mini eggs and pockets of Nutella. The cookies are chewy and rich and this small batch chocolate chip cookie recipe only makes 12 cookies!
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Nutella Mini Egg Chocolate Chip Cookies
Hi Hi! Just popping in to share the recipe for these Nutella Chocolate Chip Cookies with Mini Eggs! I am so sorry I only just got to getting the recipe up for these now - things have been a little hectic around here but I didn't want to not post the recipe!
These Small Batch Nutella Chocolate Chip Cookies are a teeny bit more work than your average chocolate chip cookie, but they are just so, so good. They have a black cocoa cookie base, and are filled with pockets of Nutella for the perfect rich cookie.
I have used this method a few times to get Nutella into the cookie - instead of adding it directly to the dough, I treat it similarly to chocolate chips, and make Nutella 'chunks' to add in. To do this I pipe little blobs of Nutella onto a piece of parchment paper and then freeze them so that they firm up, then add those along to the cookie with mix-ins. This is a great way to add a wee bit of Nutella to your cookies without it affecting the texture of your dough too much. BRB, adding Nutella to everything.
Small Batch Chocolate Chip Cookies with Nutella
I tested a few different variations of this recipe while I was recipe testing - mainly playing around with sugar ratios and chill time in the dough. The first batch I baked directly after scooping, which spread a little too much for my liking, but thankfully I had also popped some dough into the fridge just to test how chilled dough worked, and they were much closer to the ideal thickness of a cookie for me.
People often ask how I test a batch of cookies - for something like this, you can actually get four or six tests out of a single batch of dough when you are testing how it behaves with chilling and oven temperature. For example you make one batch, and divide it into six, I would test baking temp and chill time like this:
- Cookie #1: No chill time, baked at 350°f
- Cookie#2: 30 minute chill time, baked at 350°f
- Cookie #3: 1 hour chill time, baked at 350°f
- Cookie#4: No Chill time, baked at 375°f
- Cookie #5: 30 minute chill time, baked at 375°f
- Cookie #6: 1 hour chill time, baked at 375°f
This works super well for me and I will often do it with most cookie recipes that I work on - chill time and oven temperature really play a huge part in the thickness and spread of a cookie, so it is great to be able to line up all the cookies on a baking sheet from the same batch and compare how changing small variables affects the final outcome. Yay for science!
Black Cocoa vs Dutch Process Cocoa
I used Black Cocoa in this recipe. Black Cocoa is cocoa which has been 'ultra dutched' - treated with an alkalising solution which removes the acid from the cocoa, making it super dark and rich in colour and also in taste. This is the same process used for making dutch cocoa, but black cocoa is just processed more heavily.
Black cocoa adds an incredible depth of flavour to recipes - it is the cocoa used in Oreos that gives them the slightly bitter, rich taste, and I love using it where I can when I want a deep chocolate hit. You can sub black cocoa wherever dutch process cocoa is called for in a recipe.
Because dutch cocoa and black cocoa have gone through the alkalising process, they react differently with leavener (baking powder and soda). Regular cocoa is acidic so will react with baking soda, but dutch cocoa will not, so it is for this reason that you cannot always sub regular cocoa in a recipe where dutch cocoa is called for. In this particular recipe, using regular cocoa powder should be just fine - if anything the cocoa will react with the baking soda and they will be a tiny bit more puffy.
FAQ for Nutella Mini Egg Cookies
Sorry sorry, I am so late after Easter posting this, so there is a good chance that there are no easter eggs left! You can use the same quantity of chopped chocolate in its place - you can use a mix of milk and dark or all dark. You could also use another candy coated chocolate such as M&Ms!
You can use regular cocoa or dutch process cocoa in the place of the black cocoa in these recipes. I get my black cocoa online - King Arthur has a great one.
I haven't tried it without, but you could sub in a little more chocolate and it should work just fine.
I tested these and chilled the dough overnight and it worked just fine!
I really like to chill my dough in a sheet pan with a lid. I have a bunch of these which are so helpful for so many things. An airtight container or a sheet pan with plastic wrap also works great - use whatever you have!
For more Chocolate Chip Cookies, check out:
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If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Nutella Mini Egg Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Nutella Mini Egg Chocolate Chip Cookies are the perfect way to use up any leftover Easter candy. The black cocoa chocolate chip cookie base is filled with chopped mini eggs and pockets of Nutella. The cookies are chewy and rich and this small batch chocolate chip cookie recipe only makes 12 cookies!
Ingredients
- 100g nutella
- 125g unsalted butter, at room temperature
- 95g granulated sugar
- 65g light or dark brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla bean paste or extract
- 110g all-purpose flour
- 35g black cocoa or dutch process cocoa
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 140g chopped mini eggs (or 140g chopped dark chocolate or chopped candy coated chocolate such as M&Ms)
- Extra mini eggs for finishing cookies with (optional)
Instructions
- Line a sheet pan with parchment paper. Place the nutella into a piping bag with the end snipped off. Pipe small blobs of nutella onto the parchment paper about ½ inch diameter (the size is not super important).
- Place the baking sheet into the freezer and freeze for at least 30 minutes until the nutella is completely firm. Peel the nutella pieces from the parchment to loosen and place the baking sheet back into the freezer until ready to use the nutella pieces (this just means that they stay as cold as possible and when the time comes to use them they can be easily added to the bowl without having to loosen them first).
- In a medium bowl using a handheld electric mixer, cream together the butter, sugar, and brown sugar until light and fluffy, 2-3 minutes. Add the egg and vanilla and mix to incorporate.
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Add to the mixing bowl and mix until just combined - you can have a few streaks of flour remaining. Add the chopped mini eggs and nutella pieces straight from the freezer and mix to incorporate.
- Line a sheet pan with parchment paper. Using a 2 Tbsp scoop, scoop out balls of dough and place them onto the baking sheet - they can be close together. Cover the pan with a lid or plastic wrap and chill the dough for at least an hour.
- While the dough is chilling, preheat the oven to 350°f / 180°c. Line 2 baking sheets with parchment paper.
- Lightly roll the dough into balls and arrange on the baking sheet - I do 6 per sheet. Keep remaining dough balls in the fridge until ready to bake.
- Bake the cookies for 12-13 minutes until set around the edges and puffy in the middle. Remove from the oven and bang the tray onto the counter to help deflate the cookies. Add additional mini eggs to the tops of the cookies if desired, then use a cookie cutter slightly larger than the cookies to scoot them into a perfectly round shape (this is an optional step).
- Leave the cookies to cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool completely. Repeat the baking process with the remaining cookies.
- Store cookies in an airtight container at room temperature.
Keywords: Cookies, Nutella, Mini Eggs, Easter Cookies, Chocolate, black cocoa, chocolate chip cookies, small batch
Comments
I'm loving all the small batch posts!!! Thanks you!!
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I can't wait to bake these!! I have a hoard of mini eggs 🙂
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I can't get enough of these!
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These cookies are wonderful! Make them all the time, not only for Easter. I would recommend to follow the recipe exactly! They turn out the best bc Erin is the best. I can’t wait to try the other Cadbury egg cookie version with no Dutch cocoa powder.
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