Skip to content
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Easter Chocolate Cookies 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
0 0 0 0
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

Easter Chocolate Cookies

Rate this recipe
0 Vote
14
Desserts
0:45
Preparation
0:10
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 ml)
    unsalted butter, softened
    You might like:

    Flyer Deal  (1)
    SELECTION BUTTER OR BECEL BRICKS

    SELECTION BUTTER OR BECEL BRICKS

    $3.99 ea.

    454 g SELECTED VARIETIES


  • 1/2 cup
    (125 ml)
    granulated sugar
  • 1/2 cup
    (125 ml)
    light brown sugar, packed
  • 1
    large egg, room temperature
    You might like:

    Flyer Deal  (1)
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $3.99 ea.

    30 un.


  • 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
    You might like:

    Flyer Deal  (1)
    GRACE HOT PEPPER SAUCE

    GRACE HOT PEPPER SAUCE

    $1.49 ea.

    170 ml SELECTED VARIETIES


Imprimer ma sélection

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.