These rich, fudgey chocolate cookies are tender in the centre and crisp on the exterior. They are studded with mini eggs and dark chocolate. The espresso is optional but adding it deepens the chocolate flavour immensely and I highly recommend it. A few flecks of salt to finish makes these cookies so perfect.
113g(1/2 cup) unsalted butter, at room temperature
100g(1/2 cup) brown sugar
80g(6 tablespoons) granulated sugar
1large egg, at room temperature
132g(1 cup and 2 tbsp) all-purpose flour
95g(1/2 cup and 2 tbsp) cocoa powder
1/2tspespresso powder, optional but recommended
200g(1 bag) mini eggs, half roughly chopped, half whole
60g(1/3 cup) dark chocolate, roughly chopped
Flaked sea salt, to garnish
In the bowl of a mixer fitted with a paddle attachment, cream together butter and sugars on medium speed until smooth, about 1 minute.
Beat in egg and vanilla. Mix until combined.
In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, espresso powder, and salt.
Add the dry ingredients into butter mixture and mix on medium-low until just combined, about 30 seconds
Add the mini eggs and chopped dark chocolate and mix on low until incorporated. Dough will be sticky.
Place a piece of plastic wrap over the mixing bowl and chill the cookie dough until it is firm to the touch, 30 - 45 minutes.
While the dough is chilling, preheat oven to 350F. Line a baking sheet with parchment paper.
Scoop out the chilled dough into dough balls with an ice cream scoop onto the lined baking sheet. Top each dough ball with flaked salt.
Bake at 350F for 10 – 12 minutes. Let cookies rest on cookie sheet for 15 minutes before moving to cooling rack to cool completely.
Recipe makes 8 large cookies or 10 medium-sized ones.
Mini Egg Brownie Cookies by Amy of Constellation Inspiration