Mini Egg Cookies
Bake a batch of pure joy with my Easter Mini Egg Cookies.
Equipment
- 2-3 Baking sheets
- 1 Digital kitchen scales
- 1 Measuring spoons
- 1 Mixing bowl
- 1 Stand mixer/handheld electric mixer
- 1 Sieve
- 1 Spatula
- 1 Cooling rack
Ingredients
- 120 g (½ cup + 1 tbsp) unsalted butter, at room temperature
- 100 g (½ cup) soft brown sugar
- 50 g (¼ cup) caster sugar
- 1 tsp vanilla
- 215 g (1¼ cups + 1 tbsp) plain (all purpose) flour
- 2 tsp cornflour (cornstarch)
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 100 g (½ cup + 1 tbsp) chocolate chips (I used dark)
- 150 g mini eggs, roughly chopped
- 1 large egg, beaten
Instructions
To make the cookies
- Line a baking tray with parchment paper and set it aside.
- In a large mixing bowl, cream together butter and sugars until smooth and paler. Add in vanilla and mix through. Tip in the chocolate chips and about 100g of the chopped mini eggs and stir in.120 g (½ cup + 1 tbsp) unsalted butter, at room temperature, 100 g (½ cup) soft brown sugar, 50 g (¼ cup) caster sugar, 1 tsp vanilla, 100 g (½ cup + 1 tbsp) chocolate chips (I used dark), 150 g mini eggs, roughly chopped
- Sift the flour, cornflour, baking powder, bicarbonate of soda (baking soda) and salt into the mixing bowl. Beat it all together until the mixture is evenly combined. Finally, pour in the beaten egg and mix it all together until just combined and starting to form large clumps of cookie dough.215 g (1¼ cups + 1 tbsp) plain (all purpose) flour, 2 tsp cornflour (cornstarch), 0.5 tsp baking powder, 0.5 tsp bicarbonate of soda (baking soda), 0.5 tsp salt, 1 large egg, beaten
- Divide the mixture into 8 equal parts, or if you prefer to weigh it, each part should weigh around 90-95g. Gently squeeze each part of the mixture together into cookie balls, then place them on the prepared baking tray. Using the additional mini eggs set aside earlier, stud each cookie ball randomly all over. Pop the baking tray in the freezer for at least 30 minutes for the dough to firm up.150 g mini eggs, roughly chopped
To bake the cookies
- When you are ready to bake, prepare another baking sheet with some parchment paper and preheat the oven to 200C/400F. Place the cookies spaced apart on the tray to allow for spreading during baking. I get four to a tray for when I am baking these cookies.
- Place the tray in the hot oven and bake the cookies for 10-12 minutes until the cookies have little cracks on top all the way to the middle and the edges are firm and lightly crisp. Remove from the oven and place the tray on a cooling rack, leaving the cookies on the baking tray to cool for at least 20 minutes. The cookies will be thick and soft when fresh from the oven, but will firm up as they cool. Enjoy!
Video
Notes
- Ensure the butter used is at room temperature. For no other reason than it will make it soooo much easier to beat it together with the sugars at the start of this recipe!
- This mini egg chocolate chip cookies recipe easy can certainly be made by hand too, if you do not have an electric mixer. Just make sure the butter is nice and soft and cream it together with the sugars as best you can.
- Adding your egg in the final step is the most important: don’t beat it too much! You want to mix it in so it’s combined but not beaten to add any additional air into the mixture. The chewy density of these cookies comes from your ingredients being just combined, that’s it!
- Should you wish to flatten the cookie dough balls, do so (but only slightly) once assembled and rolled but before chilling. This will make it easier than trying to do it once the cookies balls have been chilled and firmed up. However, I find they bake up beautifully with absolutely no need to flatten them, so this step is not really necessary.
- When you first take the cookies out of the oven they will be VERY soft. The firm up as they cool, but they will continue to cook from the residual heat of the baking sheet, hence it’s really important to leave them on there to come to room temperature. Don’t be tempted to move them, you won’t get the lovely chewy cookies you want!
- For perfectly round baked cookies, do the cookie scoot! Quite simply, as soon as the cookies are out of the oven, use an upturned glass or round cutter to encompass each cookie and gently swirl around the edges. This will smooth off the edges of each one, making them more rounded again.
Nutrition
Calories: 444kcal