Dark Chocolate Easter Cookies Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
6 ounces all-purpose flour
6 ounces Dutch-process cocoa
12 ounces assorted Easter candy
8 ounces unsalted butter
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
Adjust oven rack to lower-middle position and preheat oven to 350 degrees F . Sift flour and cocoa powder together in a medium bowl. Chop candy into roughly 1/4-inch pieces. Combine butter, white sugar, brown sugar, salt, baking soda, baking powder, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until soft and light, about 5 minutes. With mixer running, add egg and continue beating until smooth. Scrape bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in flour/cocoa; once it is incorporated, add chopped candy and continue mixing until well combined. Divide dough into roughly 32 portions of 1 1/2 ounces each. Arrange portioned dough on a parchment-lined aluminum half-sheet pan, shaping each piece into a craggy, cookie-shaped blob. If you like, top cookies with a few extra candy pieces. Bake until puffed and firm around the edges, though steamy and soft in the middle, about 15 minutes. Cool to room temperature directly on sheet pan; cookies will be extraordinarily fragile while warm. Store in an airtight container at room temperature for up to 3 days.