Easter isn't the same without lots of chocolate
If you could only have one type of chocolate at Easter, what would it be? For me, it has to be mini eggs. They are the one Easter chocolate treat that I have to resist putting in my shopping basket as soon as they appear on the shelves straight after Christmas.
As there is never enough chocolate at Easter, these rich and indulgent double chocolate mini egg cookies are perfect for a special Easter treat. Our recipe is also very simple so they make a great activity for the kids!
DOUBLE CHOCOLATE MINI EGG COOKIES
Makes around 15 large cookies
- 100g dark chocolate (70% cocoa minimum), broken into pieces
- 100g white chocolate, broken into pieces
- 125g unsalted butter
- 200g soft dark brown sugar
- 3 large eggs
- 1tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 300g plain flour
- 150g mini eggs, crushed
- 50g white chocolate, for decorating (optional)
- In a large microwave proof bowl or jug, put both the chocolates and butter. Microwave in 30 second bursts until completely melted and combined. Set aside.
- In a large mixing bowl, add the sugar and eggs and beat with an electric whisk for 2-3 minutes until light and fluffy.
- Add in the butter and chocolate mixture and vanilla extract and mix again until combined.
- With a spatula or metal spoon, fold in the baking powder, bicarbonate of soda, flour and crushed mini eggs.
- Once everything is mixed together, cover the bowl and put the dough in the fridge for a two to three hours to let the mixture firm up.
- Once the mixture has firmed up, preheat the oven to 180 degrees C and line 2 or 3 large baking sheets with baking parchment.
- Using a metal desert spoon, scoop out a spoonful of the dough and roll into a ball in your hands. Place the ball on one of the baking sheets and flatten with the palm of your hand so it's about 8cm round. Repeat with the remaining dough until it's all used up.
- When all the dough has been shaped into cookies, put them in the oven and bake for 12-14 minutes.
- When the cookies are baked, take them out and leave them to cool for five minutes as they will still be soft. Once cool enough to move, transfer them to a wire rack using a spatula and leave them to cool completely.
- Once the cookies are cooled, melt the remaining white chocolate in a heatproof bowl over a pan of simmering water. Once the white chocolate is melted, decorate the cookies however you like.