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Chocolate Egg Cookies: The Ultimate Recipe for Decadent Treats

Chocolate Egg Cookies
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These Chocolate Mini Egg Cookies are a delightful treat, perfect for satisfying your sweet tooth. Combining rich cocoa powder, gooey dark chocolate chunks, and festive mini eggs, these cookies are soft, chewy, and utterly irresistible. Whether you’re baking for a special occasion or just craving something indulgent, this recipe is quick, easy, and sure to impress. Plus, with a few handy tips and nutrition info, you can enjoy these cookies guilt-free!

Ingredients

Scale
  • 150 grams (1¼ cup) all-purpose flour
  • 42 grams (½ cup) Dutch-processed cocoa powder
  • ½ teaspoon baking soda
  • 113 grams (½ cup) unsalted butter, melted (measure before melting)
  • 50 grams (¼ cup) granulated white sugar
  • 105 grams (½ cup) dark brown sugar
  • ½ teaspoon fine sea salt
  • 1 large egg (about 50 grams, without shell)
  • 1 teaspoon pure vanilla extract
  • 100 grams dark chocolate chunks (chopped from a bar)
  • 120 grams lightly smashed mini egg chocolates (divided)

Instructions

  1. PREP:
    • Preheat your oven to 350°F (180°C) with the rack in the middle.
    • Line 2 baking sheets with parchment paper and set aside.
  2. SIFT:
    • In a medium bowl, sift together the flour, cocoa powder, and baking soda.
  3. MIX WET INGREDIENTS:
    • In a large bowl, whisk the melted butter, granulated sugar, brown sugar, and salt until smooth.
    • Add the egg and vanilla extract, whisking until the mixture is light and smooth.
  4. COMBINE:
    • Using a spatula, fold in the flour mixture, dark chocolate chunks, and HALF of the smashed mini eggs. Mix until no dry flour remains.
  5. BAKE:
    • Scoop 6 portions of cookie dough (about 3 tablespoons each) onto each baking sheet, leaving space between them.
    • Top each dough portion with the remaining smashed mini eggs.
    • Bake one sheet at a time for 10-11 minutes, or until the cookies are puffed and dry on top.
  6. COOL:
    • Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack.
  7. STORE:
    • Keep in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week.
    • Reheat in the microwave on defrost mode for ooey-gooey chocolatey goodness!

Notes

  • Melted Butter: Measure the butter before melting to ensure accuracy.
  • Mini Eggs: Lightly smash the mini eggs to avoid over-crushing them.
  • Baking Time: Cookies may look underbaked when you take them out, but they’ll firm up as they cool.
  • Storage: For longer freshness, store cookies in the fridge and reheat before serving.

Nutrition

Find it online: https://recipes.gernarb.com/chocolate-egg-cookies-the-ultimate-recipe-for-decadent-treats/