Mini Egg NYC Cookies
These Mini Egg NYC Cookies are the ultimate Easter indulgence. Inspired by the famous Levain Bakery in New York, they are massive, chunky, and feature a signature gooey center. Packed with crushed Mini Eggs and milk chocolate chunks, they offer a delightful crunch in every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 60 minutes
- Yield: 8 large cookies
- Cuisine: American
Ingredients
Unsalted butter (cold/cubed) – 125 g
Light brown soft sugar – 100 g
White granulated sugar – 75 g
Large egg – 1
Vanilla extract – 1 tsp
Plain flour – 300 g
Baking powder – 1 1/2 tsp
Bicarbonate of soda – 1/2 tsp
Sea salt – 1/2 tsp
Milk chocolate (chopped) – 100 g
Mini Eggs (chopped) – 200 g
Mini Eggs (whole) – 50 g
Instructions
Beat the unsalted butter and both sugars in a stand mixer until creamy and well combined.
Add the egg and vanilla extract, beating again until the mixture is smooth.
Sift in the plain flour, baking powder, bicarbonate of soda, and salt. Mix on low speed until a thick cookie dough forms.
Fold in the chopped milk chocolate and the 200g of chopped Mini Eggs by hand or on low speed.
Divide the dough into 8 equal portions (roughly 115g each). Roll into tall balls.
Press the remaining 50g of whole Mini Eggs into the tops of the dough balls.
Place the balls on a tray and freeze for 30-60 minutes (or refrigerate for 2 hours). This is crucial for the NYC thickness!
Preheat your oven to 180°C Fan / 200°C regular.
Place 4 cookies per baking tray, leaving plenty of space for slight spreading.
Bake for 12–14 minutes until the edges are golden but the centers still look slightly soft.
Allow the cookies to cool completely on the tray for at least 30 minutes to set.
Notes
• Use cold butter straight from the fridge to prevent the cookies from spreading too thin.
• Do not overbake! They will look underdone in the middle, but they firm up as they cool.
• For a perfectly round look, use a large circular cutter to “scoot” the cookies immediately after they come out of the oven.
• You can substitute milk chocolate for dark chocolate to balance the sweetness of the Mini Eggs.
Find it online: https://sweetcraftrecipes.com/mini-egg-nyc-cookies/