Dark Chocolate Easter Cookies Recipe

Ingredients (11)

• 6 ounces all-purpose flour (about 1 1/3 cups, spooned; 170g)
• 6 ounces Dutch-process cocoa (about 2 cups; 170g), such as Cacao Barry Extra Brute (see note)
• 12 ounces assorted Easter candy (about 2 cups; 340g), such as chocolate bunnies and peanut butter eggs, plus more for optional garnish (see note)
• 8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C)
• 7 ounces white or quick-toasted sugar (about 1 cup; 195g)
• 8 ounces light brown sugar (about 1 cup, packed; 225g)
• 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 ounce vanilla extract (1 tablespoon; 15g)
• 1 large egg