113gunsalted butter, softened (½ cup / 1 stick / 4oz)
1large egg, room temp
50gdark (70%) chocolate, melted & cooled
195gplain (all purp) flour (1 ½ cups / 6.9oz)
55gdutch process cocoa(½ cup / 2oz)
1cupCadbury mini eggs (or similar)
handheld mixer or stand mixer with paddle attachment
Wire cooling rack
Preheat the oven to 180C / 350F / 160C fan forced. Line 2 large baking trays with baking paper.
In a large bowl with electric beater or in the bowl of a stand mixer, beat together the butter and sugar until lightened and creamy. Scrape down the sides of the bowl as necessary.
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 (or use a cookie scoop). Stack the cookie dough balls, two balls high, one 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 wire rack.
All ovens vary – always test for doneness 2-3 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).