Double Chocolate Cookies with Cadbury Eggs
Indulge in the rich, velvety flavor of double chocolate cookies with the delightful surprise of creamy Cadbury Eggs. Perfect for any occasion, these cookies are easy to make and a crowd-pleaser!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda Ensure freshness for best results.
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Can be substituted with vegan butter.
- 1 cup brown sugar Coconut sugar can be used as an alternative.
- ½ cup granulated sugar
- 2 large eggs Flax eggs can be used as a vegan substitute.
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chocolate chips Semi-sweet or milk chocolate.
- 1 cup chopped Cadbury Eggs About 4-5 eggs.
Instructions
Preparation
- Gather all ingredients and measure out the flour, cocoa powder, baking soda, and salt in one bowl.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract to the butter-sugar mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips and chopped Cadbury Eggs, reserving some for topping.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
- Flatten them slightly and bake for 10-12 minutes or until edges are firm and centers look slightly soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Optional: Press some reserved Cadbury Egg pieces on top of the warm cookies for decoration.
Notes
Cookies can be stored in an airtight container at room temperature for up to a week. They can be frozen for up to three months. For a twist, add espresso powder or nuts.