The Test Kitchen

Dark Chocolate Easter Cookies Recipe

Name: Dark Chocolate Easter Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 32 servings
Ingredients: 6 ounces all-purpose flour (about 1 1/3 cups, spooned; 170g); 6 ounces Dutch-process cocoa (about 2 cups; 170g), such as Cacao Barry Extra Brute (see note); 12 ounces assorted Easter candy (about 2 cups; 340g), such as chocolate bunnies and peanut butter eggs, plus more for optional garnish (see note); 8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C); 7 ounces white or quick-toasted sugar (about 1 cup; 195g); 8 ounces light brown sugar (about 1 cup, packed; 225g); 2 teaspoons (8g) 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 tablespoon; 15g); 1 large egg

32 servings

분량

30 minutes

활동 시간

45 minutes

총 시간

요리 시작

재료

6 ounces all-purpose flour (about 1 1/3 cups, spooned; 170g)

6 ounces Dutch-process cocoa (about 2 cups; 170g), such as Cacao Barry Extra Brute (see note)

12 ounces assorted Easter candy (about 2 cups; 340g), such as chocolate bunnies and peanut butter eggs, plus more for optional garnish (see note)

8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C)

7 ounces white or quick-toasted sugar (about 1 cup; 195g)

8 ounces light brown sugar (about 1 cup, packed; 225g)

2 teaspoons (8g) 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 tablespoon; 15g)

1 large egg

방향

Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). 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. (If you like, some dough can be frozen for up to 3 months in heavy-duty zip-top bags, then brought to room temperature for baking.) 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.

영양 정보

1회 제공량

About 32 (2 1/2–inch) co

칼로리

194 kcal

지방 전체

8 g

포화 지방

5 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

22 mg

나트륨

155 mg

탄수화물 전체

29 g

식이섬유

1 g

총 당류

19 g

단백질

2 g