Create the perfect cookie with a soft, chewy centre and crisp outer edge. Mini eggs, white and dark chocolate chunks make them an indulgent Easter treat!
Prep: 20 mins
Cook: 15 – 55 mins
175g butter, softened
200g light brown soft sugar
100g golden caster sugar
1 tbsp vanilla extract
1 large egg
250g plain flour
½ tsp bicarbonate of soda
50g white chocolate, chopped into chunks
100g bar dark chocolate, chopped into chunks
100g mini chocolate eggs, lightly crushed with a rolling pin, leaving some larger pieces to decorate
- Heat oven to 190C/170C fan/gas 5. Line two baking sheets with baking parchment. Tip the butter, sugars and vanilla into a bowl.
- Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again.
- Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
- Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you’ll have to bake in batches to make the total 20 cookies.)
- Push the remaining mini egg pieces into the tops. Can be frozen at this point for up to three months. Defrost thoroughly in the fridge before baking.
- Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle.
- If you prefer a biscuit texture, you will need to bake them a little longer.
Recipe from bbcgoodfood.com