Mini Egg NYC Cookies!
Thick, chunky and delicious New York style Mini Egg NYC Cookies stuffed with chocolate chunks and mini eggs!
chocolate chip, Easter, Mini Eggs
Light Brown Soft Sugar
White Granulated Sugar
1 + 1/2
Bicarbonate of Soda
(chopped finely) (or chocolate chips)
Add the unsalted butter, light brown soft sugar and white granulated sugar to a bowl and beat until creamy.
Add in the egg, and beat again. If using vanilla, add it in now.
Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed.
Add in the chopped dairy milk and chopped mini eggs and mix in until they are distributed well in the cookie dough.
Weigh the cookies out into eight cookie dough balls - they're about 115g each.
Once they're rolled into balls, add the whole mini eggs into the cookie dough balls and put the cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
Take the cookies out of the freezer/fridge and put onto lined baking trays. I put four cookies per tray!
Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking.
Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
Once baked, these will last for 4-5+ days!
You can freeze the raw cookie dough for up to three months. If you are baking straight from frozen after some time, add 1-2 minutes to the baking time!
You can use any
you fancy, not necessarily dairy milk or mini eggs!
If you prefer your cookies flatter, you can squish them down slightly before baking but I don't do this personally!
If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the flour!
If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture.
If you want to make smaller cookies (60g) - they take about 9 minutes to bake!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie