Dark Chocolate Easter Cookies

Ingredients

• 6 ounces all-purpose flour
• 6 ounces Dutch-process cocoa, such as Cacao Barry Extra Brute
• 12 ounces assorted Easter candy, such as chocolate bunnies and peanut butter eggs, plus more for optional garnish
• 8 ounces unsalted butter, soft but cool, about 65°F
• 7 ounces white or quick-toasted sugar
• 8 ounces light brown sugar
• 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 ounce vanilla extract
• 1 large egg

Directions

1. Set an oven rack in the lower-middle position, then heat the oven to 350 degrees F (180 degrees C). In a medium bowl, sift the flour with the cocoa powder. Cut the candy into rough 1/4-inch pieces.
2. In the bowl of a stand mixer with the paddle attached, combine butter, white sugar, brown sugar, salt, baking soda, baking powder, and vanilla. Start on low just until the mixture is dampened, then turn the mixer to medium and beat until it looks pale, soft, and airy, about 5 minutes. With the mixer still going, add the egg and beat until smooth. Use a flexible spatula to scrape down the bowl and paddle, then return the mixer to low. Sprinkle in the flour-cocoa mixture; once it has blended in, add the chopped candy and mix until evenly combined.
3. Portion the dough into about 32 pieces, each 1 1/2 ounces. If you want to save some for later, pack the extra portions in heavy-duty zip-top bags and freeze for up to 3 months; bring them back to room temperature before baking. Place the dough on a parchment-lined aluminum half-sheet pan, nudging each portion into a rough, craggy cookie shape. Add a few more candy pieces on top, if you like. Bake until the cookies have puffed and the edges feel set while the centers are still soft and steamy, about 15 minutes. Let them cool all the way to room temperature on the sheet pan, because they are very delicate while warm. Store the cooled cookies in an airtight container at room temperature for up to 3 days.