Chunky New York Easter chocolate chip cookies

Name: Chunky New York Easter chocolate chip cookies
Prep time: 15 min
Cook time: 12 min
Yield: 10 serving
Ingredients: 175 gms brown sugar; 125 gms salted butter at room temperature; 1 large free-range egg; 2 tsp vanilla extract; 1 1/2 tsp baking powder; ½ tsp bicarb; ¼ tsp salt; 300 gm cake flour; 100 gms good quality 70% dark chocolate chopped into small chunks; 80 gms milk chocolate cut into small chunks; 160 gms Cadburys mini eggs broken into halves or Quarters; A handful of additional mini eggs cut in half to press into the finished cookie; A sprinkle of sea salt flakes

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
10
Course
Baked Goods
Cuisine
American

Chunky New York Easter chocolate chip cookies

Iris Warren

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Thick and chunky New York City bakery-style chocolate chip cookies with mini Easter eggs.

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Ingredients

Servings

175 gms brown sugar light brown or half white sugar and half muscovado
125 gms salted butter at room temperature
1 large free-range egg
2 tsp vanilla extract
1 1/2 tsp baking powder
½ tsp bicarb
¼ tsp salt
300 gm cake flour or all purpose
100 gms good quality 70% dark chocolate chopped into small chunks or use good quality choc chips
80 gms milk chocolate cut into small chunks I used Cadbury’s milk chocolate
160 gms Cadburys mini eggs broken into halves or Quarters
A handful of additional mini eggs cut in half to press into the finished cookie aprox.20
A sprinkle of sea salt flakes optional

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Instructions

Preheat the oven to 200C/400F and line two large cookie sheets with nonstick baking paper.
Using a stand mixer with the paddle (and scraper) attachment, beat the sugar and butter until light and fluffy. About 4 minutes. Scrape the bowl a few times if necessary.
Add the egg, vanilla, baking powder, bicarb and salt and continue to beat until well incorporates.
Add the flour to the bowl in one go and mix briefly until combined. Do not over mix here.
Add all the chocolate (or chocolate chips) and mix briefly until well incorporated. It will still be a bit crumbly, but you shouldn’t see any flour and the chocolate will be well distributed in the dough.
Scrape down the bowl with a spatula and incorporate in the dough.
Weigh out approximately 85-90gms of dough in a loose ball, and roughly roll with your hands. You don’t need to compact the dough too much.
Place 5 cookie balls on a tray spaced out. Flatten them down a bit to increase the surface area and press additional few halved mini eggs with the domes facing up into the surface

Notes

The cookie dough can be made in advance and frozen. Just thaw a bit before baking or bake a little longer.
Double the amount of dough per cookie to make huge cookies..
These cookies are best eaten on the day they are baked and can be frozen once baked too.
You can heat them in the microwave for a few seconds to revive them or pop them into the oven or air fryer for a few minutes.