Chocolate Easter Egg Cookies
Yesterday morning, Adarsh and I went for a car wash. Which I enjoy with way to much delight to be considered a grown up. What’s that? No, I most certainly don’t pretend I am in a submarine getting attacked by underwater monsters… er… shifty eyes…
As I was excitedly watching the frothy soap being whipped onto the windshield in a confetti of pastel squiggles, the soft blue, pink and yellow reminded me… that Easter is next weekend! And then I was sad that it took pretty (and probably highly toxic) car wash chemicals to call to mind an occasion that I once anticipated for weeks in advance. The egg hunt! The chocolate before breakfast! The hope of a new jump rope, bubbles, a skip-it, and/or a pair of ultra-cool jelly shoes!
I’m pretty sure that every Easter until I was twelve was preceded by at least ten practice egg hunts with my friends, each taking turns being the Easter Bunny. There were many failed attempts at dyeing eggs, mostly because I was determined to do that thing where you poke holes in both ends of a raw egg and blow the egg out of its shell. Don’t try it.
Anyway, all that to say, it’s easy in the bustle of grown-up life to let the joys of childhood be forgotten. But let’s try not to let that happen. Enter chocolate Easter egg cookies.
Don’t let their adorable demeanor fool you – these cutie pie cookies are rich and chocolate and cakey and frankly quite decadent. You love them, right? Yes, even you, my male readers whom I know are out there. I know you want to snuggle little pastel eggs into nests of chocolate.
My cookies did not remain as nests. I should have chilled the dough. I knew I should chill the dough. I said to myself, “Jenn, you should chill that dough”. But did I chill the dough? Nope. I also made them too big – almost two tablespoons of dough per cookie. That’s because I thought I was going to run out of eggs before I ran out of cookie. I did not. And my cookies spread. Oh well, they were delicious anyway. And chubby cookies are happy cookies.
Chocolate Easter Egg Cookies
Makes about 1 1/2 dozen large cookies.
1 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 tsp vanilla extract
1 3/4 cups all purpose flour
1/3 cup cocoa
1 tsp baking powder
1/2 tsp salt
sugar for rolling (about 1/3 cup)
about 1 cup candy-coated chocolate mini eggs (3/4 of a large bag)
1. Preheat the oven to 375 degrees. In the large bowl of a standing mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla extract. Reduce speed and beat in flour, cocoa, baking powder and salt. Chill in refrigerator at least 1 hour. Shape cookies into 1-inch balls, roll in sugar, and make an indent with your index finger. Nestle about 3 eggs into each cookie and place on ungreased cookie sheet. Space cookies 2 inches apart. Bake for about 10 minutes, until edges crack but centres are still underdone. Cool on wire racks.