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    Chocolate Cadbury Egg Cookies


    Source of Recipe


    tastesbetterfromscratch.com

    Recipe Introduction


    These cookies are deep, rich, and extremely chocolatey. I made the dough a couple of days before I baked them and held it in the fridge to “cure”. This is something that Jacques Torres recommends to improve the flavor of the cooky. I had a hard time chopping the eggs – using a knife was DANGEROUS (!!!), so I resorted to trying to gently smash with a meat mallet thingy. It worked fine for the ones that get mixed into the dough but was hard to get “pretty” ones to go on top of the cookies.

    Recipe Link: https://tastesbetterfromscratch.com/chocolate-cadbury-egg-cookies/

    List of Ingredients




    8 oz. semi-sweet chocolate (I used Trader Joe’s Pound Plus) , chopped
    2 large eggs
    1 teaspoon vanilla extract
    5 Tablespoons butter , room temperature
    1/2 cup light brown sugar,
    1/4 cup granulated sugar
    1 cup all-purpose flour
    1/4 cup unsweetened cocoa powder
    1 teaspoon baking powder
    1/4 teaspoon salt
    2 cups mini Cadbury eggs , roughly chopped

    Recipe



    When you are ready to bake the cookies (see note above), heat the oven to 350F.

    Line baking sheets with parchment paper.

    Melt the chocolate gently over a double boiler or in the microwave. Set aside to cool slightly.

    Mix butter and sugars in the bowl of a stand mixer until light and fluffy – about 3 minutes.

    Add eggs and vanilla and mix well. Add the melted chocolate and mix well.

    In a small bowl, mix together the flour, cocoa, baking powder, and salt. Add this to the chocolate/sugar mixture and mix until combined. Don’t overmix. Saving some for topping the baked cookies, stir in the chopped Cadbury eggs.

    IT IS AT THIS POINT THAT I REFRIGERATE THE DOUGH FOR 2-4 DAYS.

    The dough will be very hard coming out of the refrigerator – give it a few minutes on the counter to warm up a bit or crumble in a bowl. Using a 1 tablespoon scoop place portions of dough on the baking sheets (8-10 per sheet). These do not spread, so push each dough ball to flatten a bit.

    Bake for 10-12 minutes. The edges will be barely set. DO NOT overbake – these should be a bit gooey.

    Remove from the oven and cool on the sheet for 5 minutes (now is the time to add the candy pieces). After 5 minutes, place cookies on a rack to cool completely.

    Makes about 34 cookies.

 

 

 


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