Homemade Double Choc Mini Egg Cookies
Welcome to the world of chocolate indulgence with our Homemade Double Choc Mini Egg Cookies recipe! These delicious cookies are a delightful treat for any chocolate lover, made with cocoa powder, chocolate chips, and mini eggs. Perfect for Easter or any time of year, these cookies are easy to make and satisfy your sweet tooth.
Makes 12
Prep time: 15 minutes plus 4 Hours chilling time
Bake time: 18 minutes
Ingredients
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230g Unsalted Butter, cubed
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230g Golden Caster Sugar
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1 slab Beacon Heavenly Ivory cream, chopped
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1 slab Beacon Heavenly Milk chocolate, chopped
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120g Mini Eggs
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500g Cake flour
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2t Baking Powder
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1/2t Salt
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3 Eggs, beaten
Method
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In a large bowl, combine the sugar and butter. Beat for a minute until the butter cubes are coated in sugar.
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Add in the chopped chocolate and mini eggs.
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Beat for a minute.
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Sift in the flour, baking powder and salt.
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Beat for a minute.
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Add the beaten eggs and beat the cookie dough until there are visible
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white bits.
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Using a spatula, bring the dough together; the dough should be soft but sticky.
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Using an ice cream scoop and a scale, scoop out 110 grams of dough.
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Roll the dough into a ball. Place the ball into a freezer-friendly container.
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Freeze the cookie balls for a minimum of 4 hours.
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Preheat the oven to 180^C and line a baking sheet.
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Place the cookies from frozen onto the cookie sheet and bake for 18 minutes.
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Allow the cookies to cool on the tray.