Chocolate Chip Easter Baskets
Yield: 24 Baskets Prep Time: 1 hour, 45 minutes Total Time: 2 hours, 15 minutes
Ingredients
The Cookie
310 g All-Purpose Flour
½ tsp Baking Soda
1 tsp Kosher Salt
245 g Unsalted Butter, At Room Temperature
108 g Granulated Sugar
237 g Light Brown Sugar
2 Large Eggs
1 tsp Vanilla Extract
135 g Semi-sweet Chocolate Chips or Chunks (40% Cocoa)
135 g Dark Chocolate Chips or Chunks (70% Cocoa)
The Frosting
1 Batch of American Buttercream
Gel Food Coloring (green, yellow, blue, & pink)
The Topping
150 g Baking Chocolate (Any % will work, I used 44% Cocoa)
1 Package of Easter Egg Candies
Recipe
Bake the Cookies
In a separate bowl whisk together the flour, baking soda, and salt. Set aside.
In a mixer bowl fitted with a paddle attachment, cream the butter, sugar, and brown sugar on medium speed until light, fluffy, and pale in color. Approximately 4-5 minutes.
Laila’s Tip: Start the mixer on a low speed until the ingredients are slightly incorporated. This prevents the sugar from flying out of your bowl.
Mix in the eggs one at a time until each are fully incorporated.
Lower the speed and add in the vanilla. Slowly pour in the dry ingredients until no dry spots remain - this is how you know it is fully mixed but not over mixed.
Using a spatula fold in the chocolate.
Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour.
Laila’s Tip: Chilling the dough is important here as it allows time for the flour to hydrate which gives it that perfect chewy texture.
Once chilled preheat the oven to 177°C (or 350°F) and grease a muffin tin with butter or oil.
Take out the dough. Scoop out 42 - 45 grams (roughly 2½ Tbsp) of dough and roll into a ball. Press it firmly into one of the muffin tin cups. Continue this until all the cups are filled.
Laila’s Tip: Store the remaining dough balls in the fridge and only take them out right before they’re going into the oven. Keeping them cool will help give a chewy center.
Bake the cookies for 23 minutes or until the surface is golden brown (The edges will be a bit browner than the rest of the surface.)
Immediately remove from the oven and use the bottom of a cup to indent a hole 4 cm (or 1.5 in) deep in the center of each cookie. This creates the “cookie cup”.
Laila’s Tip: Anything with a circular bottom will work for this but aim to leave a ½ cm (or ¼ in) edge around the cookie. I felt like the lid of my soda stream bottle gave me the exact circle I wanted so I used that!
Cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
Laila’s Tip: Don’t skip this! Transferring it over prevents the bottoms from getting too greasy and soggy.
Cool completely before decorating.
Decorate the Cookies
Break apart the baking chocolate in a heat proof bowl. Place the bowl in the microwave and melt the chocolate in bursts of 10 seconds. Stir in between. Stop once you get a pipe-able consistency (smooth but not runny).
Fill the melted chocolate into a piping bag fitted with a small circle piping tip (Wilton #4) or cut the bag’s tip off to make a 1 cm (⅜ in) wide hole.
Laila’s Tip: If you don’t have a piping bag, you can easily use a disposable storage bag (like Ziploc bags).
Cover a plate or cutting board with parchment paper. Pipe the chocolate into arches. Make at least 24 or more in case a few break while decorating.
Place the chocolate arches into the freezer.
Make and divide a batch of American Buttercream into 4 bowls. Add gel food coloring to each bowl to get the desired colors (green, yellow, blue, and pink). Mix the coloring in thoroughly.
Fill each color into its own piping bag fitted with a circle piping tip (Wilton #2A) or cut the bag’s tip off to make a 1½ cm (½ in) wide hole.
Pipe buttercream into each cookie cup. Top with easter egg candies.
Peel the chocolate arches gently off the parchment paper and place on top of each cookie cup.
Still have some questions about the Recipe? Checkout the baking video on Instagram, TikTok, and YouTube OR send me a message through the Contact page.
Happy Baking!