Easter Chocolate Cookies with Mini Eggs Recipe

Take the butter out of the refrigerator a few hours before you start baking. Cut it into pieces, place it in a bowl, and add the brown sugar. Whisk until you achieve a fluffy texture.

Add the eggs and mix. Then add the baking powder and flour. You should get a smooth and slightly sticky dough. Add the chocolate chips to the mixture.

Cover your baking tray with a baking sheet. Use a ice cream scoop to make evenly sized cookies. Place the cookie dough balls on top. Space them out sufficiently as the cookies will spread while baking.

Flatten each cookie ball using the palm of your hand. Place the mini eggs on top of each raw cookie, pressing down lightly. Bake in a preheated oven at 190°C for 7 minutes (Note that some suggest 4 minutes of baking, so keep a close eye on your baking as every oven is different).

To finish, when you take the cookies out of the oven, they will be very soft. Don’t worry, this is normal; they will harden as they cool. Carefully place them on a rack to speed up the cooling process.