Gooey chocolate brownie-like cookies, packed full of white chocolate chunks, and whole mini eggs. A wonderful bake to get excited for Easter!
Is it too early to be sharing an Easter post with you? I really hope not. I’m very excited for Easter this year. I’ve already planned the hot cross buns I’m going to eat, if I close my eyes I can almost imagine the smell of them baking in the oven. I’m going to eat them while they’re warm, slathered in melting butter, maybe a little bit of jam. I’m planning on feeling absolutely no guilt in buying up large amounts of chocolate and consuming it all in one day, in a way I haven’t done since we tucked into our Easter egg hunt haul as children. I’m really hoping the forecasts are right and we have a beautiful spring weekend with blue skies and nodding daffodils, bright yellow against the fresh new grass.
I’m not sure quite why I’m so looking forward to Easter this year. Maybe its because this winter feels like its been a very, very long one. The first flurries of daffodils on the road side, little purple crocuses in the garden, and snow drops in the grass have got me very excited for Spring. I think I want to celebrate that. Celebrate the fact its not always dark. Celebrate the colour returning to the world.
These past two days have actually felt like spring. Although its still quite chilly the sun has been glorious. Cafes have started setting their tables up outside, winter coats may still be on, but they’re being worn sat outside sipping coffee in the sunbeams. I wore (gasp) ballet pumps instead of boots and three layers of socks, and for a few minutes actually wandered around with my coat unbuttoned.
I get very excited every time I see the pastel coloured shelves in the supermarket, lined with pretty little bags of eggs. My favourites are the chocolate ones in shiny coloured foil, or delicate pink and yellow sugar shells. I always look in awe at the giant chocolate eggs, wrapped in meters of gold foil, dreaming of the day when someone might buy one for me.
For this reason today I am bringing you these cookies. These cookies are something really quite wonderful. Imagine something half way between a cookie and a brownie. They’ve got a lovely crinkly outside, but you bite into fudgey, gooey, extra chocolatey brownie-like cookie.
I’ve filled the cookies with chunks of white chocolate, and lots of delicious whole mini eggs. The mini eggs act like really big, sugar coated chocolate chips through the cookies. The white chocolate balances the deep dark chocolate of the cookies, and looks really pretty speckled through the cookies.
So, so chocolatey, and so, so good!
The dough doesn’t need chilling or shaping into balls before baking, meaning they’re really quick to throw together.
They come out of the oven when they’re still a little soft. The outside is glossy and beautifully crackled. The whole kitchen will smell like melting chocolate, and the wait while they cool is agonising! If you just can’t wait, they’re also really, really good while they’re still warm fresh from the oven. I may have given one or two a little try, just for research purposes of course!
If you’ve given up chocolate for lent, these are the perfect thing to bake on Easter Sunday. I’m defiantly going to be baking more to nibble on over the Easter weekend.
– there’s no need to chill the dough, or shape it on the tray. Just spoon even amounts onto the tray and they’ll spread by themselves in the oven.
– the recipe is adapted from The Hummingbird Bakery.
- 50g unsalted butter
- 250g dark chocolate
- 2 large eggs
- 85g light brown sugar
- 85g caster sugar
- ¼ teaspoon vanilla extract
- 85g plain flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 40g white chocolate chunks
- 150g mini eggs
- Preheat the oven to 170C / 150C fan / 325F.
- Prepare two baking trays by lining them with greaseproof paper.
- Put the butter and dark chocolate into a large heatproof bowl and gently heat over a pan of simmering water, stirring occasionally, until melted and smooth.
- In a large bowl, whisk together the eggs, both sugars, and the vanilla extract. Pour in the melted chocolate and butter mixture and beat until well combined.
- In another bowl, sift together the flour, salt and baking powder. Slowly add in the chocolate mixture, stirring as you go.
- Finely stir through the white chocolate chunks, and the mini eggs until evenly distributed.
- Divide into 12 equal amounts on the prepared baking sheets.
- Bake for 10 to 15 minutes until the tops are just starting to crack and the cookies start to look glossy. They'll still look a little bit soft and gooey.
- Leave to cool on the tray for a few minutes to firm up, then transfer onto a wire rack to cool completely.