Milk Chocolate Egg Cookies
 
Makes about 30 cookies
Ingredients
  • ½ cup (113 grams) unsalted butter, melted
  • 1 cup (200 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • 4 ounces (115 grams) 45% cacao milk chocolate, melted
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (4 grams) almond extract
  • ½ teaspoon (2 grams) vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (2.5 grams) baking powder
  • 2½ cups (450 grams) crushed candy-coated milk chocolate eggs, divided
  • ½ cup (85 grams) 38% cacao milk chocolate chunks*
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter, sugars, melted chocolate, eggs, and extracts at medium speed until well combined.
  2. In a medium bowl, sift together flour, cocoa, salt, baking soda, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add ½ cup (90 grams) crushed chocolate eggs and chocolate chunks, beating just until combined. Cover and refrigerate for at least 1 hour or overnight.
  3. Preheat oven to 325°F (170°C). Line 3 baking sheets with parchment paper.
  4. Using a 1-ounce cookie scoop, scoop dough, and shape into ½-inch-thick disks. Place remaining 2 cups (360 grams) crushed chocolate eggs in a small bowl. Press each disk into candy eggs, coating well. Place 1½ inches apart on prepared pans.
  5. Bake until set, 12 to 15 minutes. Let cool completely.
Notes
*We used Guittard Milk Chocolate Organic Wafers 38% Cacao.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/milk-chocolate-egg-cookies-2/