Double Chocolate Cookies with Cadbury Eggs

I don’t like very many packaged chocolate candies because I think they are all kinda waxy and flavorless, but there is a very special place in my heart for milk chocolate mini Cadbury eggs. Every Spring I buy a couple of bags from the drugstore, but they never last very long…The shell is so thin and crisp, the chocolate isn’t horrible, they are pastel and speckly, and once the bag is open I can’t stop eating them.

They are also incredibly delicious, and adorable baked into cookies. I don’t know if I’ve ever gotten as many comments as I did on the photo of these cookies I posted on Instagram today. So, I am here, giving the fair people of Instagram their cookies! You could really sub Cadbury eggs in just about any cookie recipe that calls for chocolatey mix-ins, but they are super tasty in these chocolaty cookies. I bet they would be great in brownies or blondies too…

DOUBLE CHOCOLATE CADBURY EGG COOKIES

adapted from ambitiouskitchen.com

makes about 3 dozen.

I’m a milk chocolate fan so that’s what I used here, you could surely use the Royal Dark Mini Cadbury eggs in these cookies or a combo of milk and dark or 1/2 chocolate chips and half eggs. Be free!

2 cups all purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon espresso powder

1 cup unsalted butter, melted and cooled

1 1/2 cups light brown sugar

2 large eggs

1 tablespoon vanilla extract

15 ounces Cadbury eggs (from 2, 10oz bags)

Preheat oven to 350ºF. Line two baking sheets with parchment paper.

Whisk the flour, cocoa powder, baking soda, salt, and espresso powder together.

Chop 1/2 of the Cadbury eggs into smallish pieces, rough quarters is about right. Some of the shells will fall off, don't worry about it.

In a large bowl whisk the butter and brown sugar together until smooth, add the eggs one at a time and mix until smooth. Add the vanilla.

Stir in the flour mixture followed by the chopped Cadbury eggs. Roll the dough into rounded tablespoon sized balls and place them 2-inches apart on the prepared baking sheets. Press a couple of whole Cadbury eggs into the surface of each dough ball.

Bake until just set, about 9-11 minutes, rotating the pans from front to back and top to bottom halfway through baking. Repeat until all of the dough is used.

Chocolate Pound Cakes with Matcha White Chocolate Ganache

Is it too late to jump on the matcha bandwagon? If I'm being honest, I had kind of written it off as a food-fad, but just because it's a fad doesn't mean it's not delicious! After having a little afternoon tea with my friend Hannah, where she served matcha alongside a delicious Japanese-inspired poundcake I became an insta-fan of it's slightly bitter, earthy flavor. The color is also totally stunning. 

I am not a matcha expert - at all - but I did learn that there are many grades of matcha and for a recipe like this, definitely use a "cooking grade" matcha which will be quite a bit less expensive than the beautiful matchas one might use for tea ceremony. Cooking grade matchas have a stronger flavor that can stand up to other ingredients in sweets and drinks.

This chocolate pound cake is dark and dense, and most importantly not too sweet. The glaze is thick and lucious - sweet and buttery from the white chocolate with a hint of bitter earthiness from the matcha. I'm so glad that white chocolate is having a moment as well - with artisanal chocolate companies (like Askinosie) making really lovely white chocolates. I have been a white chocolate fan since my first Mrs. Field's white chocolate macadamia nut cookie from the mall.

Chocolate Pound Cakes with Matcha White Chocolate Ganache

makes 6-8 mini cakes or one small bundt

I used a mini Nordicware bundt pan and made 6 small bundts plus a couple of little cakes. Make sure that cocoa butter is the first ingredient in your white chocolate - Valrhona white chocolate feves work wonderfully here.

Chocolate Pound Cake

1 cup (125g) all purpose flour

1 cup (80g) dark cocoa powder

1/2 teaspoon salt

1/4 teaspoon baking powder

12 tablespoons (170g) unsalted butter, softened

1 1/2 (300g) cups granulated sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

2/3 cup (160ml) buttermilk, at room temperature

Preheat oven to 325º and butter and flour the inside of your pans

Sift the cocoa powder, flour, baking powder and salt into a medium bowl.

Combine the butter and sugar in the bowl of a stand mixer. Beat on low until thoroughly combined. Then, scrape down the sides of the bowl and turn the mixer up to medium-high. Mix for 5 minutes or until the butter and sugar are light in color and very fluffy. Add the eggs in one at a time, mixing for 30 seconds in between each egg. Add the vanilla.

Alternately add in the flour mixture and buttermilk in three additions. Mix until just combined. Spread the batter evenly into the prepared pans and slide into the oven. Bake until a skewer inserted into the cake comes out clean about 20 minutes, depending on the size of the pans. Let the cakes cool in the pan for a few minutes, then invert onto a rack to cool completely before glazing.

Matcha White Chocolate Ganache

8 ounces (225g) high quality white chocolate

1/4 cup (60ml) heavy cream, warmed slightly

1 tablespoon cooking grade matcha powder

1 teaspoon grapeseed oil

pinch salt

Finely chop the chocolate and add it to a bowl set over a pot of simmering water, making sure that the bowl rests above the water not in it. Melt the chocolate, then whisk in the warmed cream, matcha, oil, and salt. If the mixture seizes at all, add a bit more cream and whisk it over the heat until the mixture re-emusifies. The ganache should be a thick pourable consistency, but the texture varies quite a between different brands of white chocolate. If it seems too thick, add a bit more cream. Immediately pour the glaze over the cooled cakes.