Are you still cracking your head over what to make this Easter? Not to fear, these Chocolate Easter Egg Cookie Nest is so easy to make. It takes less than 30 mins ( If you buy Store bought cookies) or just a little less than an hour ( if you make your own Chocolate Chip cookies). In this particular recipe, i use one of my trusty all time favourite Chocolate Chip Cookie ( These cookies are so crispy and addictive you won’t be able to stop at 5).
Either way, it’s pretty simple to make. You just need your favourite cookie, Chocolate ganache, Colorful Chocolate Easter eggs and a couple of hands to help you. Kids will love to make these with you. It’s such a fun activity for everyone.
For the Chocolate Nest, I use chocolate ganache- a simple mixture of cream and dark chocolate. Boil Cream and pour over chocolate. Let cool till ganache has thicken to piping consistency. I put the entire batch in the fridge to quicken the process. (This method works well if you don’t forget to remove them shortly). I made a mistake of letting the ganache sit too long in the fridge, resulting in an almost harden ganache which does not pipe well. Ganache should not be thick, but just soft enough to pipe.
I use a grass piping tip (Wilton No.233 Decorating Tip, Multi-Opening) to achieve this effect. Just swirl the ganache in circles round the cookie and top with the Easter eggs. In minutes, you will have your very own Easter Egg Chocolate Nest Cookies ready for the big Easter Day Party.
What are you waiting for? You gotta make some today!
Chocolate Chip Cookie Recipe ( Adapted from New York Times)
Yield: 1 1/2 dozen 5-inch cookies.
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Chocolate Ganache ( for the chocolate nest)
200g Dark chocolate
75g whipping cream
1) Boil cream
2) Pour cream over chocolate. Stir until well combined and then leave to cool completely until thicken ( piping consistency)
3) When ganache is ready, pour into piping bag and using a grass tip, slowly swirl the chocolate round the cookie creating a nest like effect.
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