How to know if chocolate cookies are done?

With easter chocolate egg cookies , the best time to remove them from the oven is when the edges are set but the centers still look slightly soft. They will continue to cook on the baking tray as they cool. If you wait until they look fully baked, they may end up too crisp after cooling. Use a timer and trust the texture-about ten to eleven minutes is just right for a soft, chewy center.

What will too many eggs do to cookies?

Using too many eggs in your easter chocolate egg cookies can lead to overly soft or cake-like results. One egg is enough to bind the dough and give the right structure. Adding more than that may cause the cookies to spread too much or lose their chewy bite. Stick to the recipe for the best balance of texture and richness.

How long do chocolate Easter eggs last?

Chocolate Easter eggs, when stored in a cool, dry place, can last several months. Once opened, it's best to use them within a few weeks for the freshest taste. If you're baking easter chocolate egg cookies , mini eggs can be chopped or added whole and still provide perfect crunch and sweetness even a few weeks after Easter.

What happens if you don't put an egg in chocolate chip cookies?

Leaving out the egg in easter chocolate egg cookies will change the texture significantly. The dough may not bind properly, leading to crumbly cookies that do not hold their shape. If you need an egg-free option, use a substitute like applesauce or flaxseed with water, but expect a different result in taste and texture.

Easter Chocolate Egg Cookies - Irresistible, Soft and Fun

Name: Easter Chocolate Egg Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 18 cookies
Cuisine: Canadian
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; Sea salt, for sprinkling

Description

Easter chocolate egg cookies are soft, chewy cocoa cookies filled with chocolate chips and colorful mini eggs. Perfect for Easter treats or gifting.

Ingredients

Scale

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

Sea salt, for sprinkling

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Instructions

1. Preheat the oven to 180 C (360 F). Line two baking trays with parchment paper.

2. Beat butter and sugars until fluffy. Add vanilla and egg. Mix until smooth.

3. Sift in flour, cocoa powder, baking soda, and salt. Mix until a chocolate dough forms.

4. Stir in chocolate chips and most of the Easter eggs.

5. Scoop about 2 tablespoons per cookie, roll smooth, place on trays.

6. Bake for 10 to 11 minutes. Press extra mini eggs on top while warm.

7. Sprinkle with sea salt. Cool on wire rack before serving.

Notes

You can use any mini Easter eggs. Crush or chop for variety.

Store in airtight container for up to 5 days or freeze for 2 months.

Add extra chocolate chips, nuts, or dried fruit to customize.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: Canadian

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 16g
Sodium: 85mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 22mg