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Easter Chocolate Cookies
2021-03-30
https://www.metro.ca/userfiles/image/recipes/biscuits-paques-chocolat-11568.jpg
PT45M
PT10M
PT55M
In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugars until fluffy. Add the egg and vanilla, beat until combined.Sift in the flour, baking soda, baking powder and salt. Mix until dough comes together.Fold in the chocolate and chill dough for 30 minutes. Preheat the oven to 350°F as the dough chills. Line two baking sheets with parchment paper.Using a large ice cream scoop shape dough into 12 to 16 rounds and transfer to prepared baking sheets. Bake for 8 to 10 minutes, until the edges are golden brown.Transfer to a cooling rack and let cool to room temperature. Enjoy!
14
Metro
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1/2 cup (125 ml) unsalted butter, softened
1/2 cup (125 ml) granulated sugar
1/2 cup (125 ml) light brown sugar, packed
1 large egg, room temperature
1 teaspoon (5 ml) pure vanilla extract
2 cups (500 ml) all purpose flour
1/2 teaspoon (2,5 ml) baking soda
1/2 teaspoon (2,5 ml) baking powder
3/4 teaspoon (3,75 ml) fine salt
1 cup (250 ml) Easter chocolate (Selection candy eggs, cream egg, Selection milk chocolate eggs or Selection milk chocolate bunny), chopped
Easter Chocolate Cookies
14
Desserts
0:45
Preparation
0:10
COOKING
0:55
TOTAL TIME
Ingredients
-
1/2 cup
(125 ml)unsalted butter, softened
-
1/2 cup
(125 ml)granulated sugar
-
1/2 cup
(125 ml)light brown sugar, packed
-
1
large egg, room temperature
-
1 teaspoon
(5 ml)pure vanilla extract
-
2 cups
(500 ml)all purpose flour
-
1/2 teaspoon
(2,5 ml)baking soda
-
1/2 teaspoon
(2,5 ml)baking powder
-
3/4 teaspoon
(3,75 ml)fine salt
-
1 cup
(250 ml)Easter chocolate (Selection candy eggs, cream egg, Selection milk chocolate eggs or Selection milk chocolate bunny), chopped
Preparation
In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugars until fluffy. Add the egg and vanilla, beat until combined.
Sift in the flour, baking soda, baking powder and salt. Mix until dough comes together.
Fold in the chocolate and chill dough for 30 minutes. Preheat the oven to 350°F as the dough chills. Line two baking sheets with parchment paper.
Using a large ice cream scoop shape dough into 12 to 16 rounds and transfer to prepared baking sheets. Bake for 8 to 10 minutes, until the edges are golden brown.
Transfer to a cooling rack and let cool to room temperature. Enjoy!
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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