Levain-Style Mini Egg Cookies
Ingredients:
For the Dough:
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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3/4 cup brown sugar, packed
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3/4 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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1 1/2 cups mini eggs, roughly chopped (Cadbury Mini Eggs or any brand)
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1 cup semi-sweet or milk chocolate chips (optional, for extra chocolatey goodness)
For Topping:
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Extra mini eggs (optional, for pressing on top of the cookies)
Instructions:
1. Preheat the Oven:
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Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Mix Dry Ingredients:
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In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugars:
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In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with both the brown sugar and granulated sugar until light and fluffy. This should take about 3-4 minutes.
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Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
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Gradually add the dry ingredients to the wet mixture. Mix on low speed or by hand with a spatula just until combined (don’t overmix).
5. Add Mini Eggs and Chocolate Chips:
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Gently fold in the chopped mini eggs and chocolate chips, making sure the candy pieces are evenly distributed throughout the dough.
6. Shape the Cookies:
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Using a cookie scoop or your hands, form large dough balls (about 2-3 tablespoons of dough per cookie). The larger size will help achieve that signature Levain cookie thickness.
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Place the dough balls on the prepared baking sheets, leaving about 2-3 inches of space between each one.
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Optionally, press a few extra mini eggs onto the top of each dough ball for a decorative touch.
7. Bake the Cookies:
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Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are still soft and slightly underdone. The cookies will continue to firm up as they cool, so don’t overbake them.
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If you like them gooey, err on the side of slightly underbaking.
8. Cool and Serve:
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Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
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For the best texture, enjoy them warm, with the chocolate still melty!
Tips for Perfect Levain-Style Mini Egg Cookies:
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Thick Dough: The dough should be thick and slightly sticky. If it feels too wet, add a little more flour, 1 tablespoon at a time, until it holds together. You want the dough to be firm so the cookies hold their chunky shape.
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Mini Eggs Variations: You can substitute mini eggs with other candies like chopped chocolate bars, peanut butter cups, or caramel pieces for a fun twist.
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Chilling the Dough: For even thicker cookies, chill the dough for 30 minutes to 1 hour before baking. This will help the cookies hold their shape better.
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Extra Crispy Edges: For even crispier edges, you can sprinkle a pinch of sea salt over the cookies before baking.
These Levain-Style Mini Egg Cookies are thick, chewy, and absolutely packed with flavor from the mini eggs and chocolate. They’re perfect for any occasion, especially around Easter when mini eggs are in season! Let me know how they turn out or if you have any questions along the way. Happy baking!