A rich, soft, chocolate cookie studded with chopped Cadbury Eggs. Feel free to sub another add-in in place of the eggs if you like. We love this one with chopped PB M&M’s, too!
4 tablespoons (56g) real butter, almost melted (see note in instructions)
1/4 cup (50g) sugar
1/4 cup (53g) lightly packed brown sugar
1 egg yolk
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup + 2 tablespoons (85g) all purpose flour
1 1/2 tablespoon (8g) unsweetened cocoa powder
1/3 cup (ish) Cadbury Egg Candies, roughly chopped in half
Preheat oven to 350 degrees. Line a baking sheet with a piece of parchment paper.
Place butter in heat-safe mixing bowl and microwave in 20 second intervals until almost melted. It doesn’t need to be completely liquid, just incredibly soft. I usually heat until about half is melted and the other half is super super soft.
Mix sugars into butter thoroughly and then egg yolk and vanilla. Sprinkle in flour, cocoa powder, baking powder, baking soda, and salt and combine everything together. Set aside a tablespoon or so of your chopped candies and mix the rest into the dough.
Pull dough together into a large ball and press down on your baking sheet into a circle that is 6-6.5 inches in diameter. Use this guide if you don’t have a ruler handy.
Bake for 10-12 minutes, looking for crackling edges around the outer edge of the cookie. Cool on baking sheet for a few minutes and then transfer to a cooling rack.