The cookie dough is light and not overly sweet, by virtue of the cocoa powder content (instead of chocolate) which compliments the sweet, sugar coated, milk chocolate eggs beautifully. Not only are these ascetically pleasing, (I love the dark cocoa contrast with the pretty pastel eggs) but the texture is super too. The light biscuit with that sugar coated ‘crunch’ really hits the spot.
Very easy to make, these do need a little chilling time. Basically, you need to chill the dough initially and then roll into a large ‘sausage’ shape, chill further and then slice to form the cookies. I have initially baked the dough for about 4 minutes and then added the eggs in order for the eggs to maintain some colour. I cut some of the mini eggs in half, just to make them go a little further on the cookies – you won’t be able to get enough of the crunchy shells. So, place whole, and half eggs on the cookie dough and continue to bake for the required time.
I am a little short on words today, but these beauties speak for themselves. Fun for kids to make and enjoy, and the child ‘within’ for that matter, these are great for sharing at Easter time (and there will never be enough)!
- 250g salted butter, room temperature (or unsalted, but add a pinch of salt)
- 125g granulated sugar
- 125g soft light brown sugar
- 2 eggs, beaten
- 1 teaspoon vanilla paste, or extract
- 1 teaspoon instant coffee mixed with 20ml boiling water
- 370g plain flour
- 50g good quality cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 200g sugar coated 'mini' chocolate eggs (some cut in half)
- In the bowl of a freestanding mixer, cream together the butter and both sugars for a few minutes until light and fluffy. Add the beaten eggs and mix further until fully incorporated. Add the vanilla paste/extract and the instant coffee, mixed with a little boiling water. Mix thoroughly.
- In a separate bowl, sift together the flour, cocoa powder, baking powder and bicarbonate of soda. With the mixer on a slow speed, add the dry ingredients in stages, until well mixed and a dough comes together.
- Tip the dough onto a piece of food wrap, mould into a ball and wrap. Refrigerate for about an hour. Take the dough from the fridge and roll/mould it into a thick, round, sausage shape, approximately 5-7cm in diameter. Wrap again in food wrap and refrigerate for a further hour.
- Preheat the oven to 180 degrees C, or Gas Mark 4. Prepare two baking trays by lining with baking parchment. Remove the dough from the fridge and slice into 1cm thick rounds. Equally space the rounds onto the baking trays, allowing room for growth. Bake for approximately 4 minutes and then remove from the oven. Add the mini eggs, as whole eggs or halves, to the dough pushing down into the dough. Return to the oven and bake for a further 8 to 10 minutes.
- Remove for the oven. Allow to cool initially on the baking trays and then transfer to a wire rack to cool completely.
- Store in a plastic container.
If you prefer not to bake all the cookies at once. Just bake half the dough and store the dough 'sausage', wrapped in food wrap and bagged in the freezer until you want to bake them. Just slice the frozen dough and bake the cookies from frozen for an additional few minutes on the regular baking time.
Source: Adapted from Marc Grossman’s ‘New York Cult Recipes’