Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (sifted if lumpy)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1/2 cup plus 2 tablespoons unsalted butter (at room temperature) Make sure it's at room temperature for creaminess.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Mix-Ins
- 1 1/2 cups Cadbury chocolate mini eggs (chopped)
Topping
- to taste Flaky salt For topping after baking.
Method
Preparation
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand-up mixer with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes.
- Add the egg and vanilla, and beat until combined.
- Gradually add the dry ingredients and mix on low, then to medium, until combined, about 40 seconds.
- Add the mini chocolate eggs and mix until combined.
- Cover the bowl with plastic wrap and transfer to the fridge to chill for about 1 hour.
Baking
- Preheat the oven to 350 degrees F.
- Scoop the cookie dough onto a cookie sheet lined with parchment paper, spacing them about 3 inches apart.
- Press the tops of the cookie dough balls slightly with your hands.
- Bake for 10-12 minutes, or until the cookies are set in the center.
- Cool completely on a wire rack and sprinkle the top with flaky salt.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1.5gFat: 7gSaturated Fat: 4.5gSodium: 50mgFiber: 1gSugar: 8g
Notes
These cookies are delightful on their own but can be served warm with vanilla ice cream or a glass of cold milk. Store in an airtight container at room temperature for up to a week.
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