Keyword: chocolate! You have no idea how delicious these Easter cookies are, made with lots of dark chocolate chunks in the dough and covered with glazed chocolate eggs. Irresistible and colorful, they are just the perfect cookies to prepare for Easter breakfast.
Making them is super easy! You beat the butter with sugar and eggs and then add the dry ingredients like flour, baking powder, and of course the chocolate chunks. Then you just need to let the dough balls rest in the freezer or fridge so that they are well chilled when you bake them. This way they will spread just right during baking, without flattening too much and drying out.
If you like Easter recipes, here are more to try:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 18 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 5 oz dark chocolate
- 3/4 cup butter (at room temperature)
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1 tbsp vanilla sugar
- 1 egg
- 1 egg yolk
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 1/2 oz sugar-coated chocolate eggs
Steps
To prepare the Easter cookies, roughly chop the dark chocolate and set aside.
Cut the butter into cubes and place it in a bowl with the sugar, brown sugar, and vanilla sugar. Beat with electric beaters until you get a light and creamy mixture. At this point, incorporate the egg first and then the egg yolk, still working with the beaters.
Finally, sift the flour mixed with salt, baking powder, and baking soda over the mixture. Work with the beaters for a few seconds, then add the chopped dark chocolate and continue working with the beaters just until no more visible traces of flour remain.
With the help of an ice cream scoop, make 18 balls and place them on a baking sheet lined with parchment paper. Then put them in the freezer for 30 minutes. Alternatively, you can also put them in the fridge, in this case for at least an hour, preferably two.
In the meantime, roughly chop the glazed chocolate eggs. You can do this either with a knife or by placing them in a food bag and rolling over them with a rolling pin. You should get very coarse pieces.
Preheat the oven to 350 degrees Fahrenheit (static) and line two baking trays with parchment paper.
After the resting time in the freezer (or fridge), place half of the dough balls on a tray, well spaced apart, as they will spread during baking, and bake at 350 degrees for 10 minutes.
Place the remaining balls in the fridge.
After the first 10 minutes of baking, remove the tray from the oven and distribute half of the chopped glazed chocolate eggs over the surface of the cookies. Bake again for 2-3 minutes, until they start to turn golden along the edges. Remove from the oven and let cool.
Proceed in the same way for the remaining Easter cookies.
