Fudgy Mini Egg Brownie Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
113g (½ cup) unsalted butter, at room temperature
02 -
100g (½ cup) brown sugar
03 -
80g (6 tablespoons) granulated sugar
04 -
1 large egg, at room temperature
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
132g (1 cup + 2 tablespoons) all-purpose flour
07 -
53g (½ cup + 2 tablespoons) cocoa powder
08 -
1 teaspoon baking soda
09 -
½ teaspoon espresso powder (optional but recommended)
10 -
½ teaspoon salt
→ Mix-ins and Toppings
11 -
200g (1 bag) mini eggs, half roughly chopped, half whole
12 -
60g (⅓ cup) dark chocolate, roughly chopped
13 -
Flaked sea salt, for garnish
# Instructions:
01 -
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until smooth and well combined, about 1 minute.
02 -
Beat in the egg and vanilla extract. Mix until fully incorporated and the mixture looks smooth and slightly fluffy.
03 -
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, espresso powder (if using), and salt until well combined and no lumps remain.
04 -
Add the dry ingredient mixture to the butter mixture and mix on medium-low speed until just combined, about 30 seconds. Be careful not to overmix.
05 -
Add the mini eggs (half chopped, half whole) and chopped dark chocolate to the dough. Mix on low speed until incorporated throughout the dough. The dough will be sticky at this point.
06 -
Cover the mixing bowl with plastic wrap and chill the cookie dough in the refrigerator until it is firm to the touch, about 30-45 minutes. This will make the dough easier to handle and help prevent the cookies from spreading too much during baking.
07 -
While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
08 -
Once chilled, use an ice cream scoop to portion the dough into balls and place them on the lined baking sheet, leaving enough space between each cookie for spreading. Sprinkle each dough ball with a little flaked sea salt.
09 -
Bake in the preheated oven for 10-12 minutes. The cookies will still look slightly soft in the center but will firm up as they cool.
10 -
Allow the cookies to rest on the baking sheet for 15 minutes before transferring them to a wire cooling rack to cool completely.
# Notes:
01 -
This recipe makes 8 large cookies or 10 medium-sized ones.
02 -
The espresso powder doesn't make the cookies taste like coffee - it enhances and deepens the chocolate flavor.
03 -
For the best texture, don't overbake these cookies - they should still look slightly soft in the center when you take them out of the oven.