Description
Rich, soft, and bakery-style chocolate cookies packed with mini chocolate chips and crunchy crushed Mini Cadbury Eggs, perfect for Easter or any chocolate lover.
Ingredients
Scale
- 1 1/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cornstarch
- 1/2 teaspoon espresso powder (optional)
- 1/2 cup salted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup mini chocolate chips
- 1/2 cup crushed Mini Cadbury eggs
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cornstarch, and espresso powder until well combined. Set aside.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
- Add the vanilla extract and eggs, mixing just until combined.
- Add the dry ingredients in two batches, mixing gently until no dry streaks remain. Scrape down the sides and bottom of the bowl as needed.
- Fold in the mini chocolate chips and crushed Mini Cadbury eggs until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 350°F (175°C) and prepare a large baking sheet with non-stick spray or parchment paper.
- Scoop the dough into large balls (about 3 tablespoons each) and place them 3 inches apart on the baking sheet.
- Bake for 10 to 12 minutes, until the edges are set and slightly golden.
- Allow the cookies to rest on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg