Ingredients
Scale
- 113 g (1/2 cup) unsalted butter (at room temperature)
- 100 g (1/2 cup) brown sugar
- 80 g (6 tablespoons) granulated sugar
- 1 large egg (at room temperature)
- 1 tsp vanilla
- 132 g (1 cup and 2 tbsp) all-purpose flour
- 53 g (1/2 cup and 2 tbsp) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 200 g (1 bag) mini eggs (half roughly chopped, half whole)
- 60 g (1/3 cup) dark chocolate (roughly chopped)
- Flaked sea salt for garnishing
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together room temperature butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until fully combined.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in chopped mini eggs and dark chocolate until evenly distributed.
- Chill the dough for 30–45 minutes before scooping onto the prepared baking sheet.
- Bake for 10–12 minutes; let cool for 15 minutes on the sheet before transferring to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Ensure all ingredients are at room temperature for better mixing results. Feel free to substitute mini eggs with other chocolate candies of similar size if desired. For extra crunch, consider adding nuts or swapping dark chocolate for milk chocolate.