Thick and chewy double Chocolate Cadbury Egg Cookies make the perfect fun and easy Easter treat.
Another great recipe from Lauren at tastesbetterfromscratch.com
Ingredients
8 ounces semisweet chocolate (good quality) , chopped
2 large eggs
1 tsp vanilla extract
5 Tbsp butter , room temperature
1/2 cup light brown sugar , packed
1/4 cup granulated sugar
1 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1 tsp baking powder
1/4 tsp salt
2 cups mini Cadbury eggs , roughly chopped
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silpat liners.
Melt the chocolate in your microwave or double boiler until smooth and melted (careful not to burn or overheat it!).
Add butter and sugars to a medium-size bowl and cream together.
Add eggs, beating after each addition. Add vanilla.
Pour in the melted chocolate and beat until well combined, scraping down the bottom and sides of the bowl.
Mix dry ingredients together. Add to the chocolate batter and mix just until combined (don't over mix).
Roughly chop the Cadbury eggs.
Add them to the batter (I like to reserve a handful to put on top of the cookies when they come out of the oven) and stir gently to combine.
Spoon the dough into large 1 1/2 inch balls and place on cookie sheet.
Bake for about 10 minutes, or until the edges of the cookies are barely set. Don't be tempted to over-bake them--they may look a little doughy, but they'll harden as they cool.
Remove from the oven and allow them to cool on the baking sheet for 5 minutes (this is when I gently add my extra Cadbury egg pieces). Then transfer to a cooling rack to cool completely.