Excellent NYC Mini Egg Cookies Recipe
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 120g softened unsalted butter (1/2 cup plus 1 tsp)
- • 100g brown sugar (1/2 cup)
- • 80g caster sugar (1/3 cup + 1 tbsp)
- • 1 large egg
- • 1 tsp vanilla extract
- • 285g plain flour (2 1/3 cups)
- • ¼ tsp salt
- • 1 ½ tsp baking powder
- • ½ tsp bicarbonate of soda
- • 100g milk chocolate chips (2/3 cup)
- • 200g mini eggs (roughly broken, we suggest a rolling pin)
- • Extra 60g roughly broken mini eggs to place on top of the cookies
Preparation Steps
Add the butter and sugars to the bowl of an electric stand mixer and beat on a medium speed until smooth and creamy, about 3 minutes. You can also do this by hand if preferred.
Add the egg and vanilla extract and mix again until combined.
Add the flour, baking powder, bicarbonate of soda and salt and mix again until a thick cookie dough forms.
Add the chocolate chips and 200g of broken mini eggs and mix briefly to distribute them through the dough.
Line a baking tray with baking paper. Take handfuls of the cookie dough and roll into balls. Each should weigh approx. 110g. Place the cookie balls on the baking tray and push the remaining 60g mini egg pieces all over the tops of them.
Place the tray of cookie balls in the freezer for at least 1 hour.
When the cookies have almost finished chilling, preheat the oven to 200C/180C fan and prepare a second baking tray with baking paper.
Move four of the cookies to the second tray, spacing them all out well to allow room for spreading.
Bake each batch of cookies for 10-12 minutes, until starting to go golden on the outside.
Leave the cookies on the baking trays for about 15 minutes before moving them to a wire rack to cool completely. They will be very soft when fresh out of the oven but start to firm up as they cool.