I gave these thick and fudgy chocolate cookies and Easter spin by filling them with Cadbury mini eggs. Turns out these chocolate Easter egg cookies are my new favourite.
If you love thick and chunky chocolate cookies and you’re as addicted to mini eggs as I am, then these are for you.
Loaded with chocolate in every bite, it’s hard not to want to devour these chewy, fudgy cookies as soon as they come out of the oven.
These Easter egg cookies contain regular baking ingredients – nothing out of the ordinary.
- Flour (1): Plain flour or All purpose flour, depending on what it’s called where you are is all you need.
- Sugar (2): Both regular white granulated sugar and brown sugar for the perfect amount of flavour, chewy centre and crisp edges.
- Cadbury mini eggs (3): I cannot make it through Easter without these. You can swap them for other types though or even just chop a chocolate block into chunks.
- Chocolate (4): Melted chocolate goes right into the dough to make these even more chocolatey and give them that fudgy texture.
- Cocoa (5): I use dutch processed cocoa but you can use regular unsweetened cocoa. I like the dutched for its dark colour.
- Salt (6): Always add a touch of salt to sweets – it enhances the flavours.
- Egg (7): Helps to keep these cookies soft and rich.
- Butter (8): Just regular unsalted butter is perfect.
- Baking soda (9): This gives the cookies a bit of lift. While baking soda can make cookies spread more, there isn’t enough here to.
Step by step
- Start by beating together butter and sugar, then add the egg (photo 1) and beat that in as well.
- Beat in the melted chocolate.
- Sift in the dry ingredients (photo 2). Beat until combined, then finally mix through the Easter eggs.
- Scoop balls of dough just a little smaller than a golf ball. Sit one on top of another and press down slightly (photo 3).
- Dot the top with extra Easter eggs (photo 4) and bake.
How to make thick chocolate cookies
- For this recipe, we stack balls of dough – 2 per cookie. It looks funny but that height helps to keep the cookies thick without the need to add extra flour.
- Make sure the chocolate has cooled almost to room temperature otherwise it will melt the butter in the dough and make these harder to shape.
- These cookies don’t generally need chilling time but it will depend on the ambient temperature in your home. Test bake one first and if it’s spreading more than you’d like, chill them for a little first. Don’t chill prior to testing though.
- Make sure to weigh out your ingredients for the best results. For instance, a little too much flour can make baked goods dry, not enough and they won’t be stable enough.
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Chocolate Easter Egg Cookies
- 150 g dark brown sugar (¾cup / 5.3oz)
- 100 g white granulated sugar (½ cup / 3.5oz)
- 113 g unsalted butter, softened (½ cup / 1 stick / 4oz)
- 1 large egg, room temp
- 50 g dark (70%) chocolate, melted & cooled
- 195 g plain (all purp) flour (1 ½ cups / 6.9oz)
- 55 g dutch process cocoa (½ cup / 2oz)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Cadbury mini eggs (or similar)
- Preheat the oven to 180C / 350F / 160C fan forced. Line 2 large baking trays with baking paper.
- Add the egg and beat well. Scrape down the sides as necessary.
- Add the melted chocolate and beat through just to combine.
- Sift in the flour, cocoa, baking soda and salt.
- Pulse a few times until it stops puffing up, then beat on low until almost combined.
- Set aside ⅓ cup of Easter eggs and add the rest to the dough. Mix until the dough fully comes together. It will be a little sticky.
- Roll approximately 2 tablespoons of dough into balls.. Stack one ball on top of another on the prepared baking tray, then press down slightly. Repeat with the rest of the dough keeping the cookies at least 2 inches apart on the tray.
- Press the remaining eggs into the top of the cookies.
- Bake 12-14 mins until outside looks dry cracked. Remove from oven and let them rest at least 5 minutes before using a flat spatula to transfer them to a cooling rack.
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