I am a big fan of Easter, to be honest. Not necessarily because of the rabbits and everything that comes along with them. We could also celebrate with little pigs or otters if you ask me – no difference ;P I like Easter because you have a few days off, the weather is normally nice already and of course because of all the nice food that is served at those days… mmm! This year everything is different. I still wanted to have a little bit of Easter atmosphere, though. That’s why I made some delicious Double Chocolate Easter Egg Cookies…
Easter has basically been canceled this year for most of us. Not because of bad weather. The problem is the “lockdown” situation and all that “social distancing” that prevents most of us from celebrating Easter with friends and family. This year we have to celebrate in very small groups. In our case, it is me, my bf and my dog. No brunch with friends this time ;) We actually planned to go to the Baltic Sea, but that has been postponed indefinitely. This year we can only enjoy our terrace…
Luckily I was able to get some yeast and flour this week, so I will be able to bake a small babka or something like that. It has to be smaller than usual since only two people in this house are going to eat it. Everything has to be prepared for fewer people this year… like this smaller batch of cookies here ;) Normally I would make double the amount and give everything we don’t eat to colleagues… but not right now. Well… that’s how it is these days.
If you are in lockdown with more than one person, you might want to double everything for the cookies. Everybody else can make the small batch and nibble on the delicious result for several days ;) If you own a freezer, you can easily freeze these cookies. The decoration with the Easter eggs might look a bit weird when Easter is over, but who cares. They are delicious chocolate cookies! They are awesome all year round – with or without Easter eggs on top :P
By the way – the cookies are super chocolaty. To get that kind of fudgy texture you have to make sure they are baked the right way. Do not over-bake them! That will result in dry cookies and nobody wants that. They should be a bit soft when taken out of the oven. Don’t worry – they will firm up while cooling down.
INGREDIENTS / ZUTATEN
3.5 oz. (100g) semi-sweet chocolate, chopped
1.4 oz. (40g) butter, room temperature
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1/2 cup (70g) spelt flour
1 tsp. instant espresso powder
1/2 tsp. baking powder
pinch of salt
3.5 oz. (100g) semi-sweet chocolate chips
some small chocolate eggs
100g Zartbitterschokolade, gehackt
40g weiche Butter
50g brauner Zucker
1 EI (L)
1 TL Vanille Extrakt
70g Dinkelmehl (Type 630)
1 TL Instant Espresso Pulver
1/2 TL Backpulver
Prise Salz
100g Zartbitter Schokoladendrops
ein paar kleine Schoko-Ostereier
DIRECTIONS / ZUBEREITUNG
2. Chop the chocolate coarsely and melt in the microwave or over a pot with simmering water. Let cool down again.
3. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Add the melted and cooled chocolate and mix until well combined. Mix the flour with the instant espresso powder, baking powder, and salt and add to the bowl – mix until just combined. Add the chocolate chips and fold them in. Use a cookie scoop or tablespoons to place dough portions on the prepared baking sheet – make sure you have enough space in between since the cookies are spreading quite a bit. Press some chocolate eggs into the dough portions and bake for 10-12 minutes or until the edges are set. Take out of the oven and let cool down a bit on the baking sheet – as soon as you can move them, transfer to a wire rack and let cool down completely. Some chocolate eggs tend to break when baked – if you want perfectly intact eggs on your cookies I recommend not adding them before baking but pushing them into the soft cookies the moment they come out of the oven.
2. Die Schokolade grob hacken und dann in der Mikrowelle oder in einer Schüssel über einem Topf mit köchelndem Wasser schmelzen. Wieder etwas abkühlen lassen.
3. Butter und Zucker in eine große Schüssel geben und hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und alles so lange rühren, bis es sich gut verbunden hat. Die geschmolzene (und leicht abgekühlte) Schokolade in die Schüssel geben und unterrühren. Mehl mit Espresso Pulver, Backpulver und Salz vermischen und dann zur Schüssel dazugeben und nur kurz unterrühren – hier auf keinen Fall mehr zu viel rühren! Die Schokoladendrops dazugeben und unterheben. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln kleine Teigportionen mit etwas Abstand zueinander auf das Blech setzen und dann in jede Portion ein paar kleine Schoko-Ostereier hineindrücken. Für 10-12 Minuten backen – die Ränder der Cookies sollten nicht mehr zu weich sein. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Je nachdem welche Schoko-Ostereier ihr verwendet, können die beim Backen aufbrechen und sehen dann nicht mehr ganz so schön aus. Wenn euch die Optik wichtig ist, dann backt die Cookies ohne Eier und drückt sie dann direkt nach dem Rausholen aus dem Ofen in die Cookies rein.
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Here is a version of the recipe you can print easily.
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Double Chocolate Easter Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 00:40
- Yield: 9 1x
- Category: Cookies
- Cuisine: American
Description
Delicious fudgy and super chocolaty cookies for Easter – topped with little Easter eggs… they will be gone in an instant ;)
Ingredients
Instructions
Notes
Happy Easter!
