Our latest recipe is so egg-stra. Made with everyone’s favourite Easter treat, these Mini Egg Chocolate Cookies are a delicious indulgence that pairs perfectly with your Balzac’s eggs-presso. It’s a treat that every-bunny will be reaching for. Hop to it! 

 Ingredients:  

• 1/2 cup unsalted butter, melted 
• 3/4 cup brown sugar packed 
• 1/2 cup sugar 
• 2 tbsp milk 
• 1 large egg 
• 1 tsp vanilla extract  
• 1 1/4 cup all-purpose flour 
• 1/2 teaspoon baking soda 
• Pinch of salt 
• ¾ cup mini eggs crushed into medium pieces 
• ½ cup dark chocolate chips 

 Instructions:  

1. Preheat oven to 350 degrees. 
2. In a mixer or a large bowl, cream together butter and sugars.  
3. Add egg, vanilla extract and milk. Mix until smooth and well combined.  
4. In the same bowl, add flour, baking soda, and salt.  
5. Mix until combined, but not past that to avoid over mixing. 
6. Fold in crushed mini eggs and chocolate chips. 
7. Chill cookie dough for at least 15 minutes.  
8. Scoop balls onto a cookie sheet and bake until golden on the edges. 10-12 minutes. Slightly soft in the middle is ideal.  
9. Sprinkle additional mini egg pieces on top while cookies are hot. 
10. Let cool as they will flatten further as they sit.  
11. Pair with your favourite cup of Balzac's coffee.