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Mini egg thick chocolate chip cookies

mini egg thick chocolate chip cookies

These cookies are big and soft, with a light crunch (thanks to the candy shells). The recipe makes 14 really big cookies. 

Ingredients

Scale
  • 2 sticks (225 g) unsalted butter, softened 
  • 2/3 cup packed (150 g) light brown sugar 
  • 1/2 cup (100 g) granulated sugar 
  • 1 large egg
  • 1 large egg yolk 
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt 
  • 3 cups (400 g) all-purpose flour 
  • 2 cups (320 g) mini eggs, roughly chopped 
  • a handful of mini eggs for decoration

Instructions

  1. Line a small baking sheet with baking paper (small enough to fit in your refrigerator), set it aside. 
  2. In a large bowl or bowl of your stand mixer, cream butter and sugars together until light and fluffy. This takes a few minutes. 
  3. Add egg and egg yolk and mix until well combined. Whisk in salt and baking soda, then mix in flour (using low speed) just until combined (you don’t want to overmix). The batter will be very thick. Fold in chopped mini eggs with a spatula. 
  4. Using a cookie scoop (see notes for size), scoop the dough into balls and place them on the prepared baking sheet one next to the other. Pat each one down so that you get disks instead of balls, each one about 2 inches (5 cm) wide. Take the few extra mini eggs, slice them in half and stick them on top of the cookies. Place the cookies in the refrigerator and chill until hard, about one hour. 
  5. When you are ready to bake, preheat your oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet, about 3 inches (8 cm) apart. Bake in the middle of the oven for 16-19 minutes, until the tops and sides look golden brown. (You will have to bake several trays because of the size of the cookies.)
  6. Remove cookies from the oven and allow them to cool on the sheet for 10 minutes, then transfer them to wire racks to cool completely. They will be very soft when hot from the oven, but will set as they cool. Keep cookies in an airtight container at room temperature. 

Notes

On size and shape 

  • I use a 2-tablespoon cookie scoop for this recipe. Two scoops make one cookie (I first scoop one cookie, then place the second scoop right on top of that one to make one large thick cookie). You can also use a 4-tablespoon cookie scoop instead. If you don’t have that,  use a 1/4 cup (60 ml) measuring cup to get that same size and then shape the cookies by hand.
  • Instead of shaping the cookies into balls, I shape them into disks (like hockey pucks). These cookies are thick and big and I find that the hockey puck shape gives me the best results.
  • The batter is thick but soft, so getting the right shape is easy. Once you shape them, add extra egg halves on top. Then chill the cookies. This prevents them from spreading too much during baking. (One hour of chill time is enough in my refrigerator, but you might need less or more time.) 
  • As the recipe makes really big and filling cookies, you might not want to bake all at the same time. Frozen cookie dough keeps for a few months if stored properly. 

On chopping mini eggs

I use a serrated steak knife to slice these and I cut the eggs one by one. It takes some time but is the safest way to do it. Please watch your fingers! The candy shells are very slippery. 

Keywords: easter dessert, easter cookies