Dark Chocolate Easter Cookies Recipe Recipe

Name: Dark Chocolate Easter Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces all-purpose flour (about 1 1/3 cups, spooned; 170g); 6 ounces Dutch-process cocoa (about 2 cups; 170g), such as; (see note); 12 ounces assorted Easter candy (about 2 cups; 340g), such as chocolate bunnies and peanut butter eggs, plus more for optional garnish (see note); 8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65u00b0F (18u00b0C); 7 ounces white or; sugar (about 1 cup; 195g); 8 ounces light brown sugar (about 1 cup, packed; 225g); 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 ounce vanilla extract (1 tablespoon; 15g); 1 large egg

Servings: persons

6 ounces all-purpose flour (about 1 1/3 cups, spooned; 170g)
6 ounces Dutch-process cocoa (about 2 cups; 170g), such as
(see note)
12 ounces assorted Easter candy (about 2 cups; 340g), such as chocolate bunnies and peanut butter eggs, plus more for optional garnish (see note)
8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65u00b0F (18u00b0C)
7 ounces white or
sugar (about 1 cup; 195g)
8 ounces light brown sugar (about 1 cup, packed; 225g)
2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 ounce vanilla extract (1 tablespoon; 15g)
1 large egg

1
Adjust oven rack to lower-middle position and preheat oven to 350u00b0F (180u00b0C). Sift flour and cocoa powder together in a medium bowl. Chop candy into roughly 1/4-inch pieces.
2
Combine butter, white sugar, brown sugar, salt, baking soda, baking powder, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until soft and light, about 5 minutes. With mixer running, add egg and continue beating until smooth. Scrape bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in flour/cocoa; once it is incorporated, add chopped candy and continue mixing until well combined.
3
Divide dough into roughly 32 portions of 1 1/2 ounces each. (If you like, some dough can be frozen for up to 3 months in heavy-duty zip-top bags, then brought to room temperature for baking.) Arrange portioned dough on a parchment-lined aluminum half-sheet pan, shaping each piece into a craggy, cookie-shaped blob. If you like, top cookies with a few extra candy pieces. Bake until puffed and firm around the edges, though steamy and soft in the middle, about 15 minutes. Cool to room temperature directly on sheet pan; cookies will be extraordinarily fragile while warm. Store in an airtight container at room temperature for up to 3 days.

1420

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces all-purpose flour (about 1 1/3 cups, spooned; 170g), 6 ounces Dutch-process cocoa (about 2 cups; 170g), such as, (see note), 12 ounces assorted Easter candy (about 2 cups; 340g), such as chocolate bunnies and peanut butter eggs, plus more for optional garnish (see note), and more.

Yes, Dark Chocolate Easter Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Chocolate Easter Cookies Recipe

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