Fancy some Easter-themed cookies? You've come to the right place! These chocolate cookies filled with mini eggs are so yummy and equally as easy to make. Scroll to the bottom of the page for the recipe.
Do you LOVE chocolate and fancy doing some Easter baking this year? These cookies are perfect! They are chewy, soft and rich with chocolate. Did I mention, they are also really easy to make?
I think spring is my favourite of all seasons. Whenever I am in one of the seasons, I always say it is my favorite but I do actually think spring is the best. The flowers, the baby animals and of course the Easter chocolate!!! Who doesn't love chocolate a little more when it's egg shaped?! I certainly do.
If you're like me, then you are guaranteed to love this recipe. If you would like to show your love for this post, you can like it by pressing the 'heart' icon at the bottom of the page next to the comments section. You can also find my socials at the top or the bottom of the page.
This week I decided to answer some of the most common questions about cookies. If your cookie-related question does not feature below, you can leave it in the comment section at the bottom of the page.
Q: Why use Salt?
A: Using salt accentuates that chocolate flavour even more by helping to bring out the cocoa in the cookie. If you are not such a fan of the cocoa powder flavour then by all means, skip the salt step.
Q: If my cookies are soft when they first come out of the oven, are they not cooked properly?
A: Most definitely not! The cookies should have a cracked, but firm, surface and also still be soft to touch. Once you have left the cookies to cool, they should then be solid enough to pick up but still have that chewy, soft center that every cookie needs. These cookies will last for at least a week before they start to go too solid.
Q: Can I make these cookies even chocolate-ier?
A: If you are a chocolate super-fan you can 100% make these cookies even richer!!! I would advise you to add 80g of milk, dark or white chocolate as well as the mini eggs. This would give it an extra boost of chocolate! If you want to make the actual dough richer, you could also add 10g more cocoa powder although, this may cause less of a chewy center.
Q: What texture should my cookie dough be?
A: Once you have added all the ingredients into the mixture, your cookie dough should be soft and slightly sticky. You don't want a really firm dough as it may cause the center of your cookie to not be as soft. If your dough is too firm, you can add a few drops of milk to soften it up.
Ingredients:
> 200g unsalted or baking butter
> 150g caster sugar
> 150g soft brown sugar
> 275g self-raising flour
> 60g cocoa powder
> 1tsp fine salt
> 160g mini eggs (2 packets)
Method:
Step 1 > preheat the oven to 180c. Line 2 large baking trays with baking parchment, using butter to help them stick.
Step 2 > Pour the butter and two sugars into a large bowl. Cream together until soft and smooth.
Step 3 > In a separate bowl, crack the egg and whisk together. Add the egg into the large bowl and mix well with the sugar and butter.
Step 4 > Weigh out both the cocoa powder and self-raising flour and, using a sieve, pour into the bowl. Add 1tsp of salt and mix the ingredients together.
Step 5 > On a large chopping board, empty out one of your packets of mini eggs. Using the back of a wooden spoon, break each of these eggs in half and, along with the other packet of whole eggs, add into the mixture until evenly dispersed.
Step 6 > Separate the mixture into 12 balls and set 6 on each tray. Make sure to leave a decent space between each ball as they will expand in the oven. Bake in the oven for 12 minutes, no longer!! They will become firmer once cooled.
Step 7 > Leave to cool for 10 minutes or until firm enough to pick up. Enjoy!
Comments