Description
Mini egg thick chocolate chip cookies blend British Easter candy with classic American baking. Chocolate chunks and pastel-colored candies create a delightful treat you’ll crave year-round.
Ingredients
Scale
- 2.75 cups (650 ml) all-purpose flour
- 1 cup (2 sticks or 227 g) unsalted butter, softened
- 2 large eggs
- 1 cup (170 g) chocolate chips or chocolate chunks
- 1 cup (150 g) Cadbury Mini Eggs, crushed + extra for topping
- 0.75 cup (150 g) light brown sugar, packed
- 0.5 cup (100 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (5 g) baking soda
- 0.5 teaspoon (2.5 g) baking powder
- 0.5 teaspoon (3 g) salt
Instructions
- Preheat Preparation: Set oven to 350F (175C) and line a baking sheet with parchment paper to create an ideal baking environment.
- Creamy Foundation: Cream softened butter with brown and granulated sugars until light and fluffy. Whisk in eggs and vanilla extract until achieving a smooth, uniform consistency.
- Dry Ingredient Integration: Thoroughly combine flour, baking soda, baking powder, and salt through careful whisking to ensure even distribution.
- Dough Assembly: Delicately incorporate dry ingredients into wet mixture, minimizing mixing. Fold in chocolate chips and crushed Mini Eggs, distributing evenly throughout the dough.
- Shaping and Topping: Scoop dough into 3-tablespoon portions, rolling into spheres. Arrange on prepared baking sheet with ample spacing, then artfully place additional Mini Eggs on top of each dough ball for visual appeal.
- Baking Process: Slide baking sheet into preheated oven, baking for 12-14 minutes. Watch for golden edges while maintaining soft, tender centers.
- Cooling Technique: Rest cookies on baking sheet for 5 minutes to initial set, then transfer to a wire rack to complete cooling and achieve optimal texture.
Notes
- Control Butter Temperature: Ensure butter is softened but not melted for optimal cookie texture and even mixing. Slightly cool butter creates a more stable dough structure.
- Minimize Mixing: Stir dry and wet ingredients gently to prevent gluten development, which can lead to tough, dense cookies. Stop mixing once ingredients are just combined.
- Preserve Mini Egg Integrity: Crush Mini Eggs carefully to maintain some chunk size, preventing complete disintegration during mixing and baking. Larger fragments provide better visual and textural contrast.
- Customize Baking Time: Watch cookies closely during the last few minutes of baking. Slightly underbaking creates softer centers, while extra minutes result in crispier edges. Individual oven variations can significantly impact final cookie texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 15 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg