Easter Egg Cookies
These cookies are chewy, crispy and chunky all in one bite. A perfect way to use up you easter chocolate and bake these yummy treats in less than an hour.
Equipment
- Large mixing bowl
- Rubber spatula
- Electric beater
- Baking tray
- Baking paper
- Cookie scoop
Ingredients
- 115 gm Butter
- 50 gm Castor sugar
- 82 gm Brown sugar
- 1 Egg
- 1 tsp Vanilla
- 200 gm Flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 50 gm Dark chocolate chunks
- 50 gm Almonds toasted and chopped
- 150 gm Chocolate easter eggs chopped
Instructions
- Preheat the oven to 180 ℃. Line a cookie sheet with baking paper and set aside.
- In a large bowl cream the butter, brown sugar and white sugar for a couple of mixtures until pale and creamy. Add the egg, vanilla and cream again.
- Add the flour and beat until just combined. Add all the other add ons. Fold it through with the rubber spatula and start scooping onto the lined tray.
- Bake these cookies for 10-12 mins until the top has risen and the edges are golden brown. They will be soft when you take them out of the oven and that is a good thing as they will firm up once they cool down.
- While they are still warm using a large mouthed glass to circle around the cookie on the tray to bring them back into a perfect round shape. Transfer to a wire rack and cool before serving.
Notes
- Cream the butter and sugars well, this given a light and airy texture to the cookie.
- Chop your add ons uniformly before adding for even distribution in the dough.
- I use a cookie scoop as it works best to portion the dough evenly but you can use tablespoons and roll the dough between your palms.
- Do not over bake the cookies as they will firm as they cool down.