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Easter is approaching unbelievably fast. This year, my Easter bunny is going to bring me some tasty egg-shaped chocolate cookies. :-)
Ingredients for Easter Eggs Chocolate Cookies
140 g Flour
120 g melted Dark Chocolate
100 g Cane Sugar
50 g softened Butter
20 g Cocoa Powder
1 Egg + 1 Egg Yolk (about 70–80 g in total)
1 Pinch of Salt (Fleur de Sel)
1 Pinch of Baking Soda or Baking Powder
Method: Easter Eggs Chocolate Cookies
In a bowl, mix together flour and baking powder (or baking soda). In another bowl, beat butter and sugar until creamy. Add one egg and one egg yolk and stir well. Then add salt and melted chocolate and mix all ingredients together. Afterwards, add the prepared flour-baking powder mixture and quickly incorporate until you obtain a smooth, soft dough. Chill the dough for at least an hour.
Preheat the oven to 170 °C. Cut out the cookies in the shape of an egg – I used a cookie cutter with ejector this time.
Create cool imprints on your chocolate cookies: Put the cookie cutter with ejector on the rolled-out dough, cut out the shape and only after that press the ejector to transfer the pattern. If the cookies stick to the cookie cutter, press the ejector once again to remove them.
Arrange your cookies on a baking tray and place them in the fridge for 10 minutes before baking. Finally, bake them for about 8–12 minutes.
Tip: To clean your cookie cutter with ejector properly, take it into two pieces (as shown in the picture) so that you could wash it in the dishwasher very easily.
Discover our wide range of cookie cutters on our website!
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