113grams (½ cup)unsalted buttermelted (measure butter before melting it)
50grams (¼ cup)granulated white sugar
105grams (½ cup)dark brown sugar
½teaspoonfine sea salt
1(about 50 grams)large eggweight is without shell
1teaspoonpure vanilla extract
100gramsdark chocolate chunksdark chocolate bar chopped into small chunks
120grams lightly smashed mini egg chocolatesDIVIDED
Instructions
PREP. Preheat oven to 350F/ 180 C (no fan). Place the rack in the middle of the oven.Line 2 baking sheets with parchment paper then set aside.
SIFT. Sift the flour, cocoa powder, and baking soda into a medium bowl.
150 grams (1¼ cup) all-purpose flour
42 grams (½ cup) Dutch-processed cocoa powder
½ teaspoon baking soda
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and salt until the mixture is smooth.
113 grams (½ cup) unsalted butter
50 grams (¼ cup) granulated white sugar
105 grams (½ cup) dark brown sugar
½ teaspoon fine sea salt
Whisk in the egg and vanilla extract until the mixture is smooth and light in color.
1 (about 50 grams) large egg
1 teaspoon pure vanilla extract
Using a spatula, stir in the flour mixture, dark chocolate chunks, and HALF of the smashed mini eggs. Save the remaining half as toppings later on. Mix until no dry flour remains.
100 grams dark chocolate chunks
120 grams lightly smashed mini egg chocolates
BAKE. Using a large scooper (3 tablespoon portion), scoop 6 portions of cookie dough onto each baking sheet, leaving ample space between them. Top each dough portion with the remaining smashed mini eggs.Bake, one sheet at a time (See Notes) for 10-11 minutes, or until the cookies are puffed up and appear dry on top.
COOL. Let the cookies cool on the baking sheets for about 10 minutes before transferring on a wire rack.
STORE. Keep in an airtight container for 2-3 days on your countertop, or in the fridge for up to 1 week. You can quickly rewarm the cookie in the microwave using defrost mode - this will also remelt the dark chocolate chunks. Ooey Gooey goodness!
Notes
Tip 1: If your kitchen is very warm, keep the 2nd tray of scooped cookie dough in the fridge while the 1st batch is baking in the oven. Tip 2: Remember that cookies continue to be cooked even after they were taken out from the oven so it's important not to overbake them. Fresh out of the oven they are soft but will harden more as it cools.