Name: Chocolate Egg Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 32 cookies
Ingredients: 3 1/4 cups (390 g) all-purpose flour, spooned and leveled; 1 tsp (6 g) salt; 1 tsp (5 g) baking soda; 1 cup (226 g) unsalted butter, room temperature; 1 cup (200 g) packed light brown sugar; 3/4 cup (150 g) granulated sugar; 2 large eggs; 1 tbsp (15 mL) vanilla extract; 1 cup (170 g) semisweet chocolate chips; 9 oz (255 g) mini chocolate eggs, crushed

Instructions

Crush the mini chocolate eggs in a zip-top bag, leaving some larger half pieces. Reserve 1/2 cup of the pieces for topping.
Heat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
Whisk flour, salt, and baking soda.
Cream butter and both sugars for 1-2 minutes, until light. Mix in eggs and vanilla.
Mix in dry ingredients only until combined. Add chocolate chips and all but the reserved Mini Eggs and mix gently about 30 seconds.
Portion with a #30 scoop, about 2 tbsp each, and space 3 in (7.5 cm) apart, about 8 per tray. Press reserved candy pieces generously into the tops.
Bake about 10 minutes, until the edges just begin to brown. Cool 1-2 minutes on the tray, then transfer to a rack.

Notes

Storage: airtight at room temperature up to 1 week. Freeze scooped dough up to 3 months and add approximately 3-5 minutes when baking from frozen.
Scaling from 32 cookies: 6 = 0.1875x, 12 = 0.375x, 18 = 0.5625x, 24 = 0.75x. Because these factors create awkward egg quantities, the practical small batch is 16 cookies at 0.5x (1 egg). For exactly 6, 12, 18, or 24, beat the eggs and weigh the required fraction.

Chocolate Egg Cookies

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Ingredients

Instructions

Notes

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