How do I store these cookies?

Keep cooled cookies in an airtight container at room temperature.

Can I make the cookie dough ahead of time?

Absolutely! You can make and roll the cookie dough and then freeze it. To bake, let the cookie dough balls come to room temperature and then bake as per instructions below.

Can I make these using a vanilla cookie dough?

Totally. Use my Mini Egg Cookie recipe and add your favourite Easter egg mix-in's!

Why didn't my cookies spread?

The most common reason for cookies not spreading is adding too much flour. I highly recommend using a baking scale when measuring your flour and cocoa powder. I actually wrote a whole article about why cookies don't spread that might be helpful.

Chocolate Easter Egg Cookies

Name: Chocolate Easter Egg Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 50 min
Cuisine: American
Ingredients: 115 grams (1/2 cup or 1 stick) butter, room temperature; 90 grams (1/2 cup) brown sugar; 50 grams (1/4 cup) caster sugar or granulated sugar; 1 teaspoon vanilla extract; 1 large egg; 175 grams (1 and 1/4 cup) plain flour or all purpose flour; 40 grams (1/2 cup) cocoa powder, sifted; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 75 grams (1/2 cup) chocolate chips; 150 grams (1 cup) mini chocolate Easter eggs (see notes); Sea salt, for sprinkling

Prep: 20 minutesCook: 11 minutesTotal: 50 minutes

A deliciously thick and chewy chocolate cookie filled with Easter eggs.

Ingredients

115 grams (1/2 cup or 1 stick) butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
1 large egg
175 grams (1 and 1/4 cup) plain flour or all purpose flour
40 grams (1/2 cup) cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
75 grams (1/2 cup) chocolate chips
150 grams (1 cup) mini chocolate Easter eggs (see notes)
Sea salt, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 180 C (360 F). Line two baking trays or cookie sheets with baking paper or parchment paper.
In a large mixing bowl, add the butter and sugars and beat with an electric mixer on medium speed until combined. Add the vanilla and egg and beat for a minute or so until smooth.
Add flour, cocoa powder, baking soda and salt into the mixture, and stir until combined and forms a chocolately dough.
Add chocolate chips and most of the Easter eggs (reserving a few to decorate) to the chocolate cookie dough and stir.
Portion out cookie dough using a medium cookie scoop, approximately 2 tablespoons per cookie. Roll balls of the dough smooth using your hands and place on prepared trays.
Bake for approximately 10-11 minutes. Press a few extra Easter eggs on top of each cookie while warm. Sprinkle with sea salt. Transfer cookies to a wire rack to cool completely.

Notes

Easter eggs: I’ve used Speckled Eggs and mini chocolate Easter eggs. You can use any of your favourite Easter eggs – just halve or roughly chop mini ones. I add in Speckled Eggs or Mini Eggs whole!

Make ahead: You can make your cookie dough ahead of time and store it in the fridge or freezer. Once you’ve made the cookie dough, scoop and roll into balls and then place in an airtight container in the fridge or freezer. Chill until you are ready to bake. Bring the cookie dough back to room temperature before baking.

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.

Nutrition Information

Serving Size: 1 cookie Calories: 221 Sugar: 19.4 g Sodium: 233.9 mg Fat: 10.9 g Carbohydrates: 24.5 g Protein: 3 g Cholesterol: 32.6 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American