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The Test Kitchen

Dark Chocolate Easter Cookies Recipe

32 servings

servings

30 minutes

active time

45 minutes

total time

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

Directions

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.

Nutrition

Serving Size

About 32 (2 1/2–inch) co

Calories

194 kcal

Total Fat

8 g

Saturated Fat

5 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

22 mg

Sodium

155 mg

Total Carbohydrate

29 g

Dietary Fiber

1 g

Total Sugars

19 g

Protein

2 g

32 servings

servings

30 minutes

active time

45 minutes

total time
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