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Mini egg chocolate chunk cookies

There’s just something about the creamy milk chocolate and crunchy candy shell of mini eggs melted into the cookie that speaks to the child in all of us. The sprinkles add a splash of colour and crunch to the exterior. 



  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 1/2 ounces (100 g/ 1/2 cup) good-quality semi-sweet chocolate chunks
  • 6 1/2 ounces (185 g/1 cup) lightly smashed milk chocolate candy mini eggs
  • 2 tablespoons pastel rainbow nonpareil sprinkles


  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Sift the flour and baking soda into a medium bowl and stir together.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, salt, and melted butter until the mixture becomes smooth, the sugars start to dissolve, and no oily film remains around the edges. Whisk in the egg and vanilla, adding a little air, until the mixture is smooth and light in colour.
  4. Stir in the flour mixture, chocolate chunks, and mini eggs and mix until no dry flour remains. Do not overmix. The dough may look a little wet, but it will firm up as the butter cools.
  5. Scoop six three-tablespoon portions of cookie dough onto each prepared baking sheet, leaving ample space between them. Decorate the top of each cookie with half a teaspoon of sprinkles. Bake, one sheet at a time, for 15 to 18 minutes, or until lightly browned all over. For chewier, gooey cookies, bake until the center rises but is a little shiny and wet looking. Allow the cookies to cool on the baking sheets. Enjoy! 

TIP: These cookies are best enjoyed on the day of baking but can be stored in an airtight container at room temperature for up to five days. You can scoop the dough onto prepared baking sheets, cover it, and store it in the refrigerator, for up to three days. Add one to two minutes to the baking time for chilled cookies and bake them straight from the refrigerator one sheet at a time on demand. Scooped cookie dough can be stored in an airtight container in the freezer for up to 1 month. Place the frozen cookies, uncovered, on a prepared baking sheet with ample space between them. Let them come to room temperature for 30 minutes before baking.

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